Okawakame (seaweed) bulbils (No. 7) for cultivation

Total 71g
This is the rhizome and bulbils of Okawakame (Okinawan spinach).

☆☆Important Notice☆☆
The sprouts may break, wilt, or disappear during shipping.
If they arrive intact, consider it a lucky bonus! (Please assume they won't be there from the start m(_ _)m)

Thank you for looking.

The greenery has become lush.
New young leaves are currently emerging rapidly.

It can be eaten and also serves as a green curtain.
It's very hardy and easy to grow, even for beginners.
It's growing in my home garden with a neglect farming approach.

Please try growing it!
Create a green curtain, harvest and enjoy the leaves,
and then be sure to try the bulbils that form afterward.
Cute flowers will also bloom!

If it survives the winter, you can enjoy it every year.
You can save the bulbils and use them as seed tubers.

The growth of young seedlings is very slow,
so it will be larger next year than this year.

The leaves can be eaten raw, but they are bitter and grassy.
When cooked, the thick leaves lose their strong flavor.
They are versatile and can be used in ohitashi (blanched greens), salads, miso soup, and tempura.
Chopping them up and combining them with other slimy ingredients is also recommended!

The crisp texture will make you want to eat them again.
When you have no appetite due to the heat, try eating them on top of tofu.

Ships via Fourth Class Mail.
Steaming, damage, broken sprouts, etc., during transit are unavoidable.
Some loss in weight is also possible.
We cannot respond to issues such as non-arrival or delays. Please understand.
Please be especially cautious if you are in a distant location.

Regarding the growth of the plant,
we are sorry, but we cannot provide support (;_;)

Inclusions such as insects, dead leaves, or hemp string fibers
may be present.

We use recycled materials extensively for packaging.
The packaging may not be neat m(_ _)m and may not look good.

If you tend to leave harsh reviews, it will be upsetting, so
please refrain from purchasing.