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agretti 'Barba di Frate'
agretti Roscano
Bundles of verdant, fleshy, needle-shaped leaves, traditionally served in Italian regions with oil and lemon, have the crunch of samphire...
approx 10gr seeds
available to order from autumn
approx 100gr seeds
available to order from autumn
1
Plant description
Bundles of verdant, fleshy, needle-shaped leaves, traditionally served in Italian regions with oil and lemon, have the crunch of samphire and a succulent, delicate, slightly acidic flavour, similar to spinach. It's also rich in vitamins, minerals and fibre. The green fronds of Agretti 'Barba di Frate', a salt-tolerant succulent also known as saltwort, friar’s beard or land seaweed, are coveted as an Italian delicacy by restauranteurs and foodies alike.
Eventual height & spread
Plant features
Position
Full sun
Rate of growth
Average
Soil
Moderately fertile, moist, well-drained soil
Hardiness
Frost tender
How to care for agretti Barba di Frate:
Once seedlings have been pricked out and potted on, plant agretti (Salsola soda) in a sunny, sheltered spot with well-drained, fertile soil. It’s best grown in raised beds or large containers if your soil is heavy. Keep the soil evenly moist throughout the growing season, avoiding both drying out and waterlogging.
Agretti grows quickly, so begin harvesting once the plants reach around 20cm (8in) tall by cutting the young, tender, chive-like leaves just above the base. Regular picking encourages fresh growth and helps prevent the stems from becoming woody. Harvest little and often over several weeks, and aim to use the leaves soon after picking for the best flavour and texture.
Agretti grows quickly, so begin harvesting once the plants reach around 20cm (8in) tall by cutting the young, tender, chive-like leaves just above the base. Regular picking encourages fresh growth and helps prevent the stems from becoming woody. Harvest little and often over several weeks, and aim to use the leaves soon after picking for the best flavour and texture.
Sowing instructions:
We recommend soaking the hard seeds overnight before sowing. Sow in February or March indoors, starting them in a tray covered with about 1.2cm of seed compost and move them into cells or pots as the first true leaves emerge. Sow outdoors from March to June, 1.5cm deep with 1-2 seeds spaced out every 3cm, with 30cm between rows. No need to thin out. For a continuous harvest sow successionally every few weeks. Harvest from May to September when the leaves are approximately 15cm long - and for the most tender stems, pick them as soon as they mature.
