A hard to find gourmet specialty also known as 'Monks Beard', Salsola soda is an interesting shoreline vegetable much valued in Italy. The plants grow to about 1' ft tall and thrive in salty environments, typically in coastal salt marshes and seashores. Leaves are long and succulent with an appealing crunchy texture and are a rich source of vitamin A as well as K and they provide abundant sources of calcium, potassium, and iron.
Like samphire, agretti has a natural affinity to fish and seafood. It can be eaten raw in salads, or cooked for pasta dishes. Tasting like a combination of salty asparagus and spinach, you can braise it with garlic or boil it and serve with a dressing of lemon and olive oil.
This unusual vegetable is easy to grow, interesting, and very healthy. Prefers zones 9+. 40-55 Days.
Other Names: Salsola Soda, Liscari, Barill, Barba di Frate, Roscano or Agretto