Land Seaweed

Salsola komarovii, known in Japanese as okahijiki or 'land seaweed', is an annual leafy vegetable native to East Asia. It grows 20–50 cm tall, producing slender, succulent bright-green shoots with a mildly salty, mineral flavour reminiscent of sea vegetables. It thrives in well-drained, even sandy soils and tolerates saline conditions that would stress most crops. Its fast growth and tolerance for lean soil make it a distinctive and unusual addition to the kitchen garden.

Growing

Direct-sow seeds shallowly, about 0.5 cm deep, once soil temperature reaches 10 °C. Sow in rows 15 cm apart and thin seedlings to 15 cm spacing within the row. For succession harvests, sow a new batch once the previous batch has been thinned. Sandy or well-drained soil is ideal; avoid waterlogged beds. No indoor starting is needed — germination is reliable with direct sowing.

Care

Water moderately; okahijiki tolerates dry and slightly saline soil but appreciates consistent moisture during active shoot growth. Feed sparingly — excessive nitrogen promotes lush growth but dilutes the plant's characteristic mineral flavour. No staking is required. Weed regularly while plants are small; once established they fill in quickly.

Harvest

Begin harvesting young shoots and leaves when plants reach 10–15 cm in height. Pinch or cut the growing tips to encourage bushy regrowth and prolong the harvest window. Harvest repeatedly before the plant begins to flower and set seed, as leaves become tougher and more fibrous at that stage. The harvest window is typically 30 days of productive cut-and-come-again cropping.

In the kitchen

Use raw shoots in salads for a crunchy texture and subtle sea-vegetable salinity. Blanch or lightly stir-fry as a spinach substitute. In Japanese cuisine, okahijiki is blanched and dressed with soy sauce and sesame oil, or used in tempura. The mild brininess pairs well with citrus, miso, and light vinaigrettes.

Storing

Store freshly cut shoots loosely wrapped in a damp cloth in the refrigerator for up to 3 days. For longer storage, blanch briefly, cool in ice water, drain, and freeze in portions for up to 3 months. Best used as fresh as possible to retain crunch and flavour.