(Liscari sativa) Salsola Soda / Saltwort/ Agretti/ Land Seawee
An unusual annual herb, prized by chefs and tends to be expensive and hard to come by. The young leaves and shoots are either eaten raw in salads or cooked. It has a salty , crunchy taste and is a good source of calcium, iron, potassium, and laminin .This herb is often used in Japan for sushi and Italy as an alternative to salt. It grows well along coastal areas as the salt spray from the sea tends to increase its salty flavour.

culture:
– an annual
– Needs a well draining soil. it does not like wet roots.
-position in full sun


propagation:
-sow seeds in early spring in the greenhouse. needs bottom heat to germinate properly.
-Usually germinates in 1-3 weeks.
-Does not like root disturbance, so, it is best to sow straight into pots and transplant outside in late spring, taking care not to disturb the roots.