Salsola komarovii. Largely unknown in the west, this curious crop has its roots in east Asia. It is considered one of the oldest vegetables cultivated in Japan, where it is known as okahijiki — literally, "land seaweed." This name refers to its resemblance to seaweed, with its tubular stems and leaves, and springy, upright stature. It also occurs naturally in salty soils, so it may be found quite near the sea. Salsola (also known as Saltwort) has the ability to draw salt out of soil, and when it does, its own flavour becomes salty. Otherwise its taste is quite neutral, but it absorbs other flavours well. It was a popular hit in our field trials due to its pleasantly crunchy texture. Salsola can be steamed, added to soups and stir-fries, pickled, or eaten raw. Salsola seeds need a bit of extra heat to germinate, so use a seedling heat mat. Once germinated, the plants are easy to grow annuals that can be harvested from June to October. Harvesting does not slow the growth down, so one or two plants may be enough for the average family.
Matures in 45 days. (Open-pollinated seeds)