Long and slender in shape, the leaves of this herb are commonly used in Asian cooking. Often harvested from salt marshes in countries such as Japan, the Saltwort is can be grown in both saline and non-saline soils. When picked as a young growth the moist leaf provides a tender but crunchy texture for use in stir-fries, salads and as a side dish. As it matures, the stems harden and the leaves become prickly. The leaves can be sauteéd or steamed, providing a herb that is rich in vitamin A, calcium and potassium. In Japan, Saltwort may also be referred to as "Okahijiki" meaning a form of seaweed grown on land. In the U.S. the Saltwort may also be known as Dwarf Saltwort.
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