Saltwort (Salsola komarovii) Traditional Japanese culinary herb. One of the oldest vegetables in the world. Long, succulent leaves with an incredibly appealing, crunchy texture. Native to the salt marshes of Japan, but well adapted to regular soils. Add tender young leaves to salads and sushi, or steam longer stems for a unique and healthy side dish. Also called land seaweed, sea cress or "Okahijiki" in Japan. Medicinal: Rich in vitamins and minerals, including Vitamin A, calcium, and potassium.