This is a very ancient vegetable and is probably the oldest of Japan’s. It is much loved and also goes by the name of Okahijiki which is also the name for seaweed (Hijiki) on the land. While it is an annual plant like most other food crops it is worth having each season as it is such a healthy addition to your diet. It is high in vitamin A, calcium and potassium. The leaves have a salty and slightly tart taste that adds a zing to any dish. It is also used a microgreen. The seeds, of course are GMO free, and they are organic and a very ancient historic herb / vegetable. IMPORTANT : Mixing Mushroom compost, and fine sand in the soil and your potting mix will help with germination, and it is also important to fertilize with fish emulsion, so as to help mimic its seashore needs. It is best to grow them in the cooler months of spring and fall, and to harvest the leaves when they are young, and before the stems turn woody. It takes about 40 - 50 days to be ready to harvest.
