Oka Hijiki Seeds | Land Seaweed Saltwort | Salsola komarovii | Japanese Specialty Green | Non-GMO

Oka Hijiki Seeds – “Seaweed on Land” | Japanese Specialty Green

Oka Hijiki (Salsola komarovii) — literally “seaweed on land” in Japanese — is one of the most distinctive and rare 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 — without requiring any ocean harvest. 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 virtually unavailable outside Asian specialty markets — a true conversation piece for any specialty or chef’s garden. Approx. 6,000 seeds per oz.

Variety Details

• Species: Salsola komarovii
• Common Name: Oka Hijiki, Land Seaweed, Saltwort
• Type: Japanese specialty green — annual, non-GMO
• Leaf: Succulent, needle-like; crisp texture resembling sea vegetables
• Seed Count: Approx. 6,000 seeds per oz (1/4 oz ≈ 1,500 | 4 oz ≈ 24,000)
• Germination: 7–14 days at 68–86°F (20–30°C)
• Season: Warm-season annual — sow spring or early fall
• Container Friendly: Yes

Planting Guide

• Pre-chill seeds at 41°F (5°C) for 7 days before sowing — improves germination rates significantly.
• Sow in spring or early fall in fertile, well-draining soil.
• Sow liberally; cover seeds lightly with soil and keep consistently moist.
• Germination temperature: 68–86°F (20–30°C) over 14 days. Providing light during the warmer 8-hour period of the day improves germination.
• Grows vigorously in warm weather in garden beds or containers.

Harvesting

• Harvest young growth promptly — tender young leaves and stems are the most prized.
• Stems become woody and leaf tips prickly as the plant matures — regular harvesting keeps plants productive.
• Cut-and-come-again works well; harvest outer stems first to encourage continued growth.

Culinary Uses

• Salads: Blanch briefly in lightly salted water, refresh in an ice bath, and toss into salads for a crisp, sea-vegetable texture.
• Sushi: Use tender young leaves as a garnish or component in Japanese-style rolls and temaki.
• Steamed: Steam longer stems for a few minutes and serve with mustard, rice vinegar, or sesame dressing.
• Ohitashi: Blanch, squeeze dry, and season with dashi and soy — a classic Japanese preparation.
• A beautiful, unexpected element for modern Japanese-inspired and omakase-style plating.