New last year! Traditional Japanese culinary herb.
Long, succulent leaves with an incredibly appealing, crunchy texture. Native to the salt marshes of Japan, but well adapted to less saline soils. Harvest promptly to prevent woody stems and prickly leaf tips. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Also called land seaweed or "Okahijiki" in Japan. Medicinal: Rich in vitamins and minerals, including Vitamin A, calcium, and potassium. Juice from the plant is used as a diuretic.
Plant Cycle: (A) Days to Maturity or Bloom: 40-55 days to harvest