Agretti or Salsola soda have North African origins and belong to the Chenopodiaceae family.
Agretti are a type of vegetable from a small plant (up to 70 cm).
Agretti with and without roots
Cut and packaged in trays according to a minimum weight
Agretti are small plants whose youngest and most tender shoots and twigs are consumed as vegetables. Due to their appearance, they are often confused with chives, but they are set apart by their acidic flavour and delicate fibres. They typically grow in the coastal Mediterranean area in the spring and summer seasons. They are known as "agretti" in Italian due to their acidic flavour, as well as "barba di frate" (monk's beard) due to their long, thin shape.
| Product | |
| Agretti |
| January | February | March | April | May | June | July | August | September | October | November | December | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| / | Lazio | Lazio/Emilia Romagna | / | ||||||||||||||||||||
They are known as “agretti” in Italian due to their acidic flavour, as well as “barba di frate” (monk’s beard) due to their long, thin shape. Native to Europe and North Africa, the plants are widely cultivated in Italy and Spain, although they are now commonly exported to the USA. Before they were popular in cooking, agretti were used as a source of sodium carbonate, which was obtained from the ashes.
Water
79.4 g
Carbohydrates
5.6 g
Protein
4.8 g
Soluble sugars
5.6 g
Fat
0.5 g
Total fibre
2.3 g (soluble fibre 0.41 g; insoluble fibre 1.88 g)
Sautéed agretti
Sautéed agretti is a very easy recipe, perfect for anyone who wants to try out these vegetables, which are very popular in both Romagna and Umbria. Start by cleaning the agretti, getting rid of all the non-green parts. After washing, quickly blanch them in salted water and then drain them. Brown a clove of garlic in a pan with oil and chilli pepper, and then sauté your agretti for just a few minutes.
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