Okahijiki (Salsola komarovii) is an annual plant from the Chenopodiaceae family. A traditional oriental vegetable, it is also known as land seaweed or saltwort. Found growing wild in salty coastal marshes in Japan and coastal regions of northern China, it is has vibrant green succulent stems. It is considered to be one of Japan's oldest cultivated vegetables and is ideal for growing in the British Isles. It is one of our firm favourites.
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| Okahijiki (Salsola komarovii) |
Okahijiki grows on land (oka) but looks like seaweed (hijiki). Its Latin name, Salsola, means salty and it is a salt-tolerant plant although it doesn't require salt water to grow!
Growing methods
This plant is very easy to grow under cover or outside in rows. It is also ideal for those with little space as it lends itself to being grown in pots. Sow seeds 5mm deep in rows 10cm apart during April to July or in early Autumn. They should come up within 7 to 10 days at around 23-26°C. Thin the rows so that plants are about 15cm apart. The thinnings can be added to salads. Plants can be grown outside or under cover such as a polytunnel or greenhouse where they thrive.
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| Okahijiki (Salsola komarovii) growing in a polytunnel |
Although Okahijiki usually grows in salt water areas in the wild, it doesn't need this to survive and will grow perfectly well in potting compost or garden soil. It does, however, need sun so make sure it has a sunny spot. Ensure it is kept moist and try not to let it dry out. It will grow up to 30cm high and can be picked right up until flowering time. It begins flowering when the days shorten. It can be grown under cover in the winter but won't tolerate frosts. We didn't have any pest or disease problems with it.
Raw edible parts
The juicy crisp leaves have a lovely crunchy fresh texture and are edible raw or cooked. The raw leaves have a slightly peppery/salty flavour. They can be lightly steamed, used in a stir fry, added to noodle soups, vegan sushi rolls or pickled. They make a great garnish. Seedlings can be harvested for micro greens or the more mature leaves cut later on.
The younger shoots are more tender. The older main stems do become woody. This plant can be cut several times during the growing season and will sprout up again. Use scissors to snip off the shoots. A similar plant, Salsola soda, can be used in the same way.
Don't forget our native wild marsh samphire (Salicornia europaea) found in coastal areas in Britain. This can also be home grown. Check out our blog for details.
