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Growing Saltwort in the Garden

Sow directly in spring (or early summer) at a depth of 0.125-0.25 inch, with plants spaced 4-6 inches apart in rows 12-18 inches apart. You can also start seeds indoors 2-3 weeks before the last frost and transplant them when the seedlings reach 3-4 inches in height.

Maintain moderate moisture, use well-drained, sandy or average soil, and provide full sun or partial shade. Successive sowings help ensure a continuous harvest; thinning isn’t necessary, as crowded plants still thrive.

Harvesting and Use of Saltwort

Harvest young, succulent leaves once established, typically in 2-6 weeks. Snip tender tips while they're still tender; older leaves may become tough or prickly.

About Saltwort Garden Seeds

Saltwort, also known as "land seaweed" or okahijiki, features crunchy, bright green leaves prized in Japanese cuisine, especially in sushi and salads.

It was traditionally grown in salt marshes of Japan and valued for its unique texture and ability to thrive in saline and poor soils.

Saltwort is rich in vitamins and minerals and retains its crunch even after cooking—making it a refreshing and nutritious green addition to meals.

Stories From Our Gardeners

"Saltwort’s nickname, ‘land seaweed’ comes from its succulent, salty stems—gardeners love how this quirky green keeps its crunch even when cooked, and how easy it is to grow in containers or tough soil."

- Jerry Sawyer, True Leaf Market Writer

Saltwort Seeds Per Package:

• 1 g Packet - Approximately 270 Seeds
• 0.25 oz - Wholesale - Approximately 1900 Seeds
• 1 oz - Wholesale - Approximately 7,700 Seeds
• 4 oz - Bulk Seeds - Approximately 30,800 Seeds
• 1 lb - Bulk Seeds - Approximately 123,000 Seeds

Non-GMO Saltwort seeds are available for Fast Free Shipping on qualifying orders.