£1.75
One of Japan’s oldest vegetables, Okahijiki (from the Japanese “seaweed on land”) is a very unusual new treat. The branched spikes of succulent, bright green leaf stems which are crispy and very juicy have a distinctive peppery, rocket-like flavour with a salty tang (it grows wild in salt marshes). Harvest early when the stems are tender and cook only briefly, if at all, to preserve its crispness.
Try sautéed with butter or olive oil, lightly steamed, blanched, or raw in salads; keep it simple though to make the most of its subtle and unusual flavour. Lovely accompaniment for fish, look for this hardy annual to grow up to 1ft (30cm).
Approximately 1g Seeds
In stock
Sowing & Growing
Sow directly, outside Apr-Jul. as soon as weather warms to 23-26°C. Can be started earlier or later with protection if desired. Sow 5mm deep into moist, well-drained seed compost. Space seeds at 10cm. Germination takes 7-10 days approx. Thin seedlings when large enough to handle to 15cm spacing. Thinnings can be eaten. Can be watered with ordinary or salt water.
Prefers a loose soil, rich in organic matter with a neutral pH in full sun. Once germinated these plants require little attention. Keep moist at all times, but not wet.
Harvest in bunches, when still small, older plants can become woody. Cut with scissors 3cm from the ground, new shoots should form offering a continual harvest. The stalks become inedible after flowering. Most commonly boiled and eaten as a leafy vegetable, similar to samphire. Can also be eaten raw.
| Packet Size | Approximately 1g Seeds |
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