Also known as barba di frate, or monk’s beard, this leafy green will thrive with some TLC and is delicious raw or cookedNative to the Mediterranean basin, agretti (Salsola soda) is a crop particularly beloved by Italians, who both forage for and cultivate it. Yet the needle-like leaves (similar to chives) of this vegetable –also known as saltwort or monk’s beard (from the Italian barba di frate) – remain a rare sight on British menus.Its succulent leaves – which taste savoury and a touch bitter, with a hint of brininess – may not be to everyone’s taste, but it is worth giving it a go – for the challenge of successfully cultivating a somewhat tricky plant. Continue reading…
Source : theguardian.com
Read more…Fancy a gardening challenge? Try growing tricky but tasty Italian agretti
