1 Gram-approx 275 Seeds Oka Hijiki Seeds - Land Seaweed, Saltwort AKA the Healthies Greens Eaten in Asia Long, succulent leaves with an incredibly appealing, crunchy texture. Native to the salt marshes of Japan, but well adapted to less saline soils. Harvest promptly to prevent woody stems and prickly leaf tips. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Also called land seaweed or "Okahijiki" in Japan. Also known as "seaweed on land," this variety is considered to be one of the healthiest greens eaten in Japan. Loaded with vitamins, it is usually sold in Japanese markets in very small packets. The green stick leaves are 2" long. Oka hijiki is used in many Japanese dishes and is excellent simply steamed for a few minutes and eaten with mustard or vinegar. Okahijiki, or Land Seaweed is a highly nutritious annual Japanese vegetable rich in vitamins and minerals. It has soft deep green succulent tubular leaves and stems with a crisp texture and salty flavour. This traditional vegetable has many uses and usually accompanies Sushi, but more often it is used in dressed and vinegared salads. Okahijiki is either steamed or blanched briefly in salted water and then quickly cooled in iced water and served with a dressing.Okahijiki literally Hill Seaweed is found in the wild growing in salt laden coastal marshes throughout Japan and obtains its name from its similarity to the true seaweed Hijiki found growing on rocky coastlines around Japan, Korea and China. Okahijiki is easily grown either in the garden or in pots, and grows vigorously in warm wether. Harvest young growth regularly as it becomes somewhat inedible once flowering commences. (Approx 200 seeds per gram)