Water Pepper Seeds (Benitade / Akatade) – Japanese Sashimi Herb, Peppery Microgreens, Year-Round

Water Pepper – Benitade (Polygonum hydropiper var. fastigiastum)

Water Pepper, known in Japan as Benitade or Akatade, is a highly specialized Japanese specialty herb grown almost exclusively for its tiny, intensely peppery red seedlings — a classic garnish and flavor accent served alongside sashimi. With a sharp, slightly bitter, spicy bite, these vivid red-purple microgreens are among the most distinctive flavors in Japanese fine dining. The seedlings are ready to harvest in just 10–14 days, making Water Pepper one of the fastest-turnaround crops you can grow year-round.

Beyond microgreens, mature plants produce delicate flower spikes and can be used as a seasoning herb. Water Pepper grows wild across temperate Asia, Europe, Australia, and North America in damp places and shallow water — though it is cultivated almost exclusively in Japan.

Herb Details

• Common Names: Water Pepper, Benitade, Akatade, Biting Persicaria, Marshpepper Knotweed
• Latin Name: Polygonum hydropiper var. fastigiastum
• Type: Perennial herb (grown as annual microgreen crop)
• Flavor: Highly pungent, spicy, slightly bitter
• Microgreen Harvest: 10–14 days
• Planting Season: Year-round for microgreens
• Best Use: Sashimi garnish, salad accent, seasoning, microgreens

Growing Instructions (Microgreens – Benitade Method)

• Pre-germination is essential: Soak seeds in water for 24 hours.
• Wrap soaked seeds in a damp cloth and refrigerate at 32–50°F (41°F is ideal) for at least 7 days to pre-chill (stratification). This step is critical — germination is weak and slow without it.
• After pre-chilling, sow on damp growing medium in a shallow tray. Keep consistently moist.
• Grow at 50–60°F after germination to develop the characteristic red-purple anthocyanin color. Lower temperatures produce deeper, more vibrant color.
• Harvest by cutting at soil level when seedlings are 1–2" tall, at 10–14 days.

Harvesting & Use

• Snip seedlings and serve immediately alongside sashimi and sushi as a traditional Japanese garnish.
• Toss sparingly into salads for a fiery peppery accent.
• Mature plants can be harvested for leaf and flower spike seasoning.

Select your desired seed quantity above. Year-round microgreen crop.