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BabyBeet

150 Seeds

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SEED CALCULATOR

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Oka Hijiki

Salsola komarovi
HOW TO GROW OKA HIJIKI

Direct seed in spring through midsummer. Sow seeds 1-2 seeds every inch, in rows that are 12-18" apart. There is no need to thin, as oka hijiki continues to grow even when sown thickly. Successive sowings ensures a continuous harvest. The plant can tolerate maritime exposure. Cold-stratify for 7 days at 41˚F to enhance germination. Tamp seeds into the soil mix or just barely cover with soil and moisten. Harvest early to prevent woody stems and prickly leaf tips. Soil pH 6–7. Hardiness zones 5b. Annual.

Days from maturity calculated from the date of seeding. Average 7,080 seeds per ounce. There are no Federal germination standards for commercially sold herb seeds. Usual seed life 3–5 years.

Planting Depth 1/8–1/4"
Soil Temp. Germ. 65–78˚F
Days to Germ. 7–14 scarify
Plant Spacing 1–4”
Row Spacing 12–18”
Days To Maturity 40–55
Full Sun, Moist Well Drained Soil
  • oka hijiki image####

  • oka hijiki image####

  • 200 Seeds$3.95
  • 2000 Seeds$23.70
Long, succulent leaves with an incredibly appealing, crunchy texture. Commercially cultivated and also grown as microgreens. Its 2” long, thin leaves are excellent sources of vitamin A, calcium and potassium. Tender, young leaves are appreciated for their tart, salty flavor and succulent texture. Add tender young l...
Long, succulent leaves with an incredibly appealing, crunchy texture. Commercially cultivated and also grown as microgreens. Its 2” long, thin leaves are excellent sources of vitamin A, calcium and potassium. Tender, young leaves are appreciated for their tart, salty flavor and succulent texture. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Called Oka hijiki in Japan. Also known as Saltwort, land seaweed or seaweed on land. Tags: Color: Green, Specialty: Cool Climate, Season: Spring Fall.

Oka Hijiki is considered one of Japan’s oldest vegetables. Native to the salt marshes of Japan, but well adapted to less saline soils. Delicious oka hijiki recipes.
Learn More
  • oka hijiki image####

  • oka hijiki image####

Oka Hijiki

Salsola komarovi
Long, succulent leaves with an incredibly appealing, crunchy texture. Commercially cultivated and also grown as microgreens. Its 2” long, thin leaves are excellent sources of vitamin A, calcium and potassium. Tender, young leaves are appreciated for their tart,...
Long, succulent leaves with an incredibly appealing, crunchy texture. Commercially cultivated and also grown as microgreens. Its 2” long, thin leaves are excellent sources of vitamin A, calcium and potassium. Tender, young leaves are appreciated for their tart, salty flavor and succulent texture. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Called Oka hijiki in Japan. Also known as Saltwort, land seaweed or seaweed on land. Tags: Color: Green, Specialty: Cool Climate, Season: Spring Fall.

Oka Hijiki is considered one of Japan’s oldest vegetables. Native to the salt marshes of Japan, but well adapted to less saline soils. Delicious oka hijiki recipes.
Learn More
HOW TO GROW OKA HIJIKI

Direct seed in spring through midsummer. Sow seeds 1-2 seeds every inch, in rows that are 12-18" apart. There is no need to thin, as oka hijiki continues to grow even when sown thickly. Successive sowings ensures a continuous harvest. The plant can tolerate maritime exposure. Cold-stratify for 7 days at 41˚F to enhance germination. Tamp seeds into the soil mix or just barely cover with soil and moisten. Harvest early to prevent woody stems and prickly leaf tips. Soil pH 6–7. Hardiness zones 5b. Annual.

Days from maturity calculated from the date of seeding. Average 7,080 seeds per ounce. There are no Federal germination standards for commercially sold herb seeds. Usual seed life 3–5 years.

Planting Depth 1/8–1/4"
Soil Temp. Germ. 65–78˚F
Days to Germ. 7–14 scarify
Plant Spacing 1–4”
Row Spacing 12–18”
Days To Maturity 40–55
Full Sun, Moist Well Drained Soil
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