AKA Saltwort. This cool season annual is native to Japan’s salt marshes, but will thrive in a variety of soils. Traditionally used in side dishes and salads, it is mainly eaten fresh or lightly steamed. It can also be dried and rehydrated later. A member of the Amaranthaceae family, the appearance is grass-like, but the greens have a tasty, tart, and salty flavor with an underlying nuttiness. This plant does best in mild temperatures; sow in early spring or late summer.
