Oka Hijiki Seeds – Land Seaweed Saltwort (Salsola komarovii), Japanese Specialty Green

“Seaweed on Land” — Japan’s Most Unique Specialty Green

Oka Hijiki — literally “seaweed on land” in Japanese — is one of the most distinctive specialty vegetables in traditional Japanese cuisine. Native to the salt marshes of Japan, this nutrient-rich annual produces long, succulent, needle-like leaves with an appealingly crisp, crunchy texture that evokes sea vegetables like hijiki seaweed. Tender young leaves are beautiful in salads and sushi; longer stems can be steamed for a unique, healthy side dish. Easy to grow in both garden beds and containers, vigorous in warm weather, and a true conversation piece for any specialty or chef’s garden.

Highlights

• Rare Japanese specialty green — virtually unavailable outside Asian markets
• Succulent, needle-like leaves with a crisp, seaweed-like texture
• Nutrient-rich; widely eaten across Japan for health and culinary use
• Excellent in salads, sushi, and steamed as a side
• Germinates in 7–14 days
• Seed quantities: 1 oz ≈ 6,000 | 4 oz ≈ 24,000 | 1 lb ≈ 96,000 seeds

In the Kitchen

Blanch tender leaves briefly in lightly salted water, then refresh in an ice bath and add to salads or sushi rolls. Longer stems can be simply steamed for a few minutes and served with mustard or rice vinegar. A beautiful, unexpected element for modern Japanese-inspired plating.

Growing Guide

• Sow: Spring or early fall in fertile, well-drained soil
• Pre-chill: Store seed at 41°F for 7 days before planting for better germination
• Germination temp: 20–30°C (68–86°F) for 14 days; light during the warmer 8-hour period improves germination
• Sow liberally; cover seeds lightly with soil and keep moist
• Harvest promptly — young growth is most tender; stems become woody and leaf tips prickly with age
• Container-friendly; grows vigorously in warm weather in pots or garden beds