Saltwort Seed - Salsola komarovii - EXOTIC JAPANESE SEAWEED Plant Seeds ~ PRIZED Okahijiki GREAT FOR SUSHI OR JAPANESE CUISINE - Raw Or Cooked (0060 Seeds - 60 Seeds - Pkt. Size) Saltwort Seed Salsola komarovii - EXOTIC JAPANESE SEAWEED Plant Seeds PRIZED Okahijiki GREAT FOR SUSHI OR JAPANESE CUISINE Raw Or Cooked Saltwort - Salsola komarovii THIS PLANT IS HIGHLY PRIZED IN ORIENTAL CUISINE WHERE IT IS USED BOTH RAW IN SALADS AND SUSHI AND AS A GREEN VEGETABLE AND SOUP INGREDIENT. GOURMETS AND CHEFS ARE ONLY JUST CATCHING ON TO THIS NEW EXCITING PLANT. Several different genera of plants are referred to as saltwort despite the fact that they are unrelated, and, curiously, all of them are edible. Plants in the Salsola genus native to Asia, Europe, and Africa are used in Asian cuisine, especially in Japan. These plants are similarly named because they all are capable of thriving in salty environments. Salt is tough on plants, and most plant species cannot cope with it, especially in high concentrations. Saltwort evolved on beaches and in salty marshes, and as a result, it can take hold where other plants cannot. Saltwort is routinely harvested from seasides and marshes along the coasts of Europe, Asia, Australia, and parts of the Americas, making saltwort an interesting example of convergent evolution. The saltworts even look similar. They have fleshy stems, slightly flattened, needle-like leaves, and small flower balls which can vary in color. The physical differences reflect saltwort's ability to conserve water. When young, saltwort is tender and crunchy, with a flavor which can vary considerably, depending on the species. Depending on the species, saltwort also carries nutritional benefits. Many are rich in vitamin A, calcium, and potassium, making them great additions to the diet in addition to culinary herbs. Saltwort can be prepared in a number of different ways, including being steamed or fried as a side dish, rolled up in sushi, sprinkled onto foods as a garnish, added to salads, and included in soups and stews. Saltworts go by a number of alternate names. TheSalsola genus also goes by okahijiki, agretti, or barba de frate, and may be eaten raw or cooked, with young shoots being especially prized for their crisp texture.