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Rather rare, Italian Agretti is an inherently salty green heirloom herb that delivers a succulent texture and a pleasantly acidic tart taste when it is harvested fresh and young. Measuring anywhere from eight to twelve inches in length and appropriately named, agretti means "little sour one". This entire plant is harvested in bunches when young and enjoyed fresh or cooked.
Italian Agretti has a short season in the spring.
Italian agretti has been erroneously called marsh grass or glasswort, which is a different plant species. Italian agretti is also known as roscana in Italy and saltwort.
This versatile fresh tender green may be enjoyed fresh or cooked. Toss fresh in mixed green salads for a pleasant slightly salty crunch.
Italian agretti is a favored ingredient in Mediterranean cuisine and in Japanese sushi creations.
This Italian green, botanically named Salsola soda, is a close relative to thetumbleweed, Salsola tragus. Ukrainian immigrants settling in the New World's Great Plains are thought to be the route these plants took and established their fragile roots into the United States.
Recipes that include Italian Agretti. One is easiest, three is harder.
|Gourmet Project||Spring Potatoes & Italian Agretti|
|Apron and Sneakers||Agretti, Pine Nut and Ricotta Frittata Rolls|
|Apron and Sneakers||Agretti and Asparagus Nest with Eggs|
|Modern Beet||Agretti and Ricotta Cheesecake|