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Seaweed Mustard Seeds - Oka Hijiki. Non-GMO. Heirloom. Non-GMO. Salsola komarovi. 30-40 days. Cool season annual. Also known as "seaweed on land" or saltwort, this nutritious, grass-like green grows wild in Japan's salt marshes and is also commercially cultivated. Its 12" long, matchstick leaves are excellent sources of vitamin A, calcium and potassium. ~6,000 seeds / oz.
AKA: aba kola, cai xanh, China mustard, Chinese mustard, gat, horned mustard, jing yong jie cai, kobu takana, moster, mustasa, phakkaat khieo, rai, sawi, sawi hijau, sawi sawi, stem mustard.
Tender, young leaves are appreciated for their tart, salty flavor and succulent texture and are mainly eaten fresh or lightly steamed. Also grown as microgreens. Prefers mild and cool temperatures.
How to Grow Oka Hijiki Seaweed Mustard Seeds
Prepare fertile, well-drained soil. Sow seeds in spring or early fall. Pre-chill seed for 7 days at 41°F for better germination.
Germination temperatures from 20-30°C for 14 days. The only special treatment would be to use light during the 8 hour period at the high temperature (30°C). Seed liberally and cover seed lightly with soil. Keep soil moist.
Fertilize as needed. For best germination, seed should be stored at 41°F until planted. Blanch tender leaves briefly in salty water, then refresh in an ice bath and add to salads. Or simply steam for a few minutes and serve with mustard or vinegar.
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