Salt herb seeds

Salt herb is considered one of the oldest vegetables in Japan. The fresh leaves are commonly used in Asian cuisine, in sushi, and salads. It has high nutritional benefits and is a source of vitamin A and calcium. It is eaten raw in salads, or steamed or fried. Scientific name: Salsola komarovii. Other names: Sea herb. Family: Amaranthaceae. Native habitat: Japan. Leaves: Needle-shaped, green. Height: 30 cm. Cultivation of salt herb and environmental conditions: Very easy to grow and grows strongly in warm weather, tolerant of salty soil and water. Planting time: During warm periods. Soil: Highly tolerant of salty soil, suitable for light sandy and medium well-drained soil. Sun exposure: Full sun. Propagation: By seeds.