Originally from East Asia, Salsola komarovii is a little-known crop in the West. In Japan, where it is called okahijiki, it is considered one of the oldest vegetables. Its name refers to its resemblance to algae, with its stems, tubular leaves and upright posture. It grows naturally in salty soils near the sea, giving it a salty flavor as it extracts salt from the ground. Otherwise, its taste is neutral but it absorbs other flavors well. In our field trials, Salsola was highly appreciated for its crispy texture. It can be steamed, added to soups and stir-fries, marinated or eaten raw. To germinate Salsola seeds a little extra heat is needed, you can use a seedling heat mat. Once germinated, the plants are easy to grow and can be harvested from June to October without slowing their growth. One or two plants may be enough for an average family.<\/p>\n","protected":false},"excerpt":{"rendered":"
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