Land Seaweed-Saltwort Seeds - Oka Hijiki ,Asian Vegetable

Land Seaweed-Saltwort Seeds - Japanese Nutrient-Rich Vegetable. Must-Try for Traditional Cuisine.

Seeds Per Package

• 1 oz - Approximately 6,000 Seeds
• 4 oz - Approximately 24,000 Seeds
• 1 lb - Approximately 96,000 Seeds

Long, succulent leaves with an incredibly appealing, crunchy texture. Native to the salt marshes of Japan, but well adapted to less saline soils. Harvest promptly to prevent woody stems and prickly leaf tips. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Also called land seaweed or "Okahijiki" in Japan. 
Also known as aba kola, cai xanh, China mustard, Chinese mustard, gat, horned mustard, jing yong jie cai, kobu takana, moster, mustasa, phakkaat khieo, rai, sawi, sawi hijau, sawi sawi, and stem mustard, Oka hijiki - meaning "seaweed on land" - is a nutrient-rich green 
GROWING INFORMATION
Okahijiki is easily grown either in the garden or in pots, and grows vigorously in warm weather. Harvest young growth regularly.

Cultivating Oka Hijiki Seaweed Mustard Seeds.

DAYS TO GERMINATION:
7-14 days

Prepare fertile, well-drained soil. Sow seeds in spring or early fall. Pre-chill seed for 7 days at 41°F for better germination.

Germination temperatures from 20-30°C for 14 days. The only special treatment would be to use light during the 8 hour period at the high temperature (30°C). Seed liberally and cover seed lightly with soil. Keep soil moist.

Fertilize as needed. For best germination, seed should be stored at 41°F until planted. Blanch tender leaves briefly in salty water, then refresh in an ice bath and add to salads. Or simply steam for a few minutes and serve with mustard or vinegar.