Okahijiki - Seaweed on Land
This is a Japanese culinary herb. It is an unusual salad addition with branched spiky sprigs of fleshy, bright green, crunchy leaf stems.
Sow under cover throughout spring and summer, and plant out in a sheltered place. Or sow direct in drills, throughout spring and summer, and thin to 30cm spacing. This is a quick growing type, which takes only six weeks from sowing to cropping. Keep well-watered in rich but well drained soil.