Japanese Glasswort NT - Ferme de Sainte Marthe seeds

The Japanese Glasswort, in Latin Salsola komarovii, is an annual plant similar to our European glasswort, which is sometimes called Land Algae, Japanese Sea Bean, or Okahijiki in Japanese. In nature, it grows in the sun in the salt marshes of the northern coast of China, Korea, and Japan. This glasswort produces succulent stems that are consumed when young. With a crispy texture, they have a pleasant iodized and salty flavor that evokes the open sea. In traditional Asian cuisine, it is used to make sushi, to enhance salads, as a side dish like green beans, or preserved in vinegar. Sow from March to July for a harvest from May to September.

The Japanese Glasswort belongs to the family of chenopodiaceae or amaranthaceae according to classifications. It is a relative of spinach, Atriplex, and our glasswort (Salicornia europaea). The plant develops a very dense clump composed of green, tubular, succulent-looking stems, measuring about 40 cm (16in) in height, and blooms when the days shorten. Its small green flowers are very discreet.

Harvest: multiple harvests possible. Pick the young shoots after 2 to 4 weeks, or more developed ones measuring about 5 to 10 cm (2 to 4in) in height after 6 to 8 weeks.

In the kitchen: the young stems can be consumed blanched, preserved in vinegar, or raw. Try blanched glasswort in a salad, seasoned with an Asian-inspired vinaigrette made with soy sauce and sprinkled with toasted sesame seeds.

Storage: in vinegar, canned, frozen.

Gardener's tip: this plant likes sandy and salty soils. While watering with saltwater is not essential, it is preferable for a more flavorful plant: opt for a solution of 5 g/liter of water. When grown in non-salty soil, its taste is quite neutral, but it absorbs other flavors well. Japanese glasswort can be grown both in the ground and in pots (always in sandy substrate). Avoid excessive watering. In regions with hot summers, prefer spring and autumn cultivation, which offer cooler conditions.