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