- Flower nameSaltwort
- Scientific namesalsola komarovii
- Aliasミルナ, 岡鹿尾菜, 水松菜, Saltwort
- Place of originJapan, the Korean peninsula and East Asia
- Place of floweringSeashore
- Flowering seasonJuly, August, September, October
What is Saltwort
Saltwort, scientific name : Salsola komarovii , is an annual plant and vegetable of the Salsola genus of the Amaranthaceae department native to Japan, Korea and China. Hokkaido-succulent plant that grows naturally in the sandy sunny beach in Kyushu Japan, young leaf stem is edible as a vegetable. Plant height is about 30 cm, with leaves is green, linear leaves edges smooth with palmately lobed leaves. From the summer harvest, axil from waxy-one small thin translucent green five-petaled flowers bloom. Consists of white flowers then fruit. It in itself is not so young leaf and 1 minute so eat the sashimi boiling stumbled and was the story. Barilla is the origin of the name Green and hijiki black color is different, and crunchy is similar to hijiki seaweed, has been named Okahijiki.
Generic name: Saltwort, scientific name:Salsola komarovii, aka: Okahijiki , Habitat: Hokkaido-Kyushu in Japan, Korea and China, Habitat: coast sand, plant height: 30 cm, leaf quality: fleshy, leaf color: green, leaf: linear, long leaf:1.5cm, hair condition:, petiole: nothing, leaf margin: entire, phyllotaxis: alternate, flower color: waxy-translucent light green, Number of petals: 5 photos, flowering: July-October, fruit color: white, edible part how to Cook: young leaf stems, stalks and leaves one minute boiing and sashimi one and was really the story that notes: salt.