Salsola 'Komaroviiljiin'

Product Description

Salsola is one of the edible plants I am most excited about this year, with delicious fleshy, mini fir tree like plants, that are very reminiscent of samphire
- that lovely thing harvested from the mud flats of Britain & France & often sold in fishmongers to go with fish.

We trialled Salsola last year & all adored it, adding tips raw to salad & steaming or wilting it quickly in olive oil to eat like samphire. Hugely recommended.

Rich in vitamins & minerals, this traditional Japenese saltwort (or Okahijiki) is a favorite culinary herb that grows well in regular soil.

Genus: Salsola komarovii Type: Annual Soil Type: Can be grown in fairly poor soil
- thrives in alkaline soil. Sow: April
- July, in rows 6cm apart. To ensure a nice dark green colour, sow under cover as outside temperatures begin to rise, or outside in early summer.

Height: 20-50cm (8-20in) Hardiness: Hardy Care tips: These seeds do prefer a soil temperature of 70-80°F, so probably prefer a heated propagator. They also dislike being sown too deeply. Alternatively, as they are a 'salad' crop you may wish to try direct sowing in open ground if & when the soil outside has warmed up. Harvest: Enjoy the early shoots, 4-8 weeks after sowing. These are no longer edible once they have flowered
- harvest the stems when they are between 2.5
- 6cm long.