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Saltwort opposite-leaved "Argetti roscano" (Barilla plant, Oppositeleaf Russian Thistle)
Opposite-leaved Saltwort (Agretti) — Salsola soda = Kali soda (L.) Scop.
A rare delicacy and source of soda: "Monk's Beard" or the secret of Venetian glass.
An unpretentious annual, known in Italy as Agretti. It is a plant with branched stems (40-80 cm) and juicy needle-like leaves, possessing a piquant salty-sour taste and crunchy texture.
Culinary Value.
There is a saying in Italy: "If you see agretti at the market, buy and eat it before spring is over!". The season for this delicacy is short (March-May).
The taste of young shoots resembles a cross between spinach, asparagus, and sea fennel. They are rich in Vitamin A, iron, and calcium.
How to cook: Agretti is good on its own. It is steamed, added to salads, omelets (frittata), served as a side dish for fish with lemon and olive oil. The main thing is not to overcook it, to preserve the crunch.
A rare delicacy and source of soda: "Monk's Beard" or the secret of Venetian glass.
An unpretentious annual, known in Italy as Agretti. It is a plant with branched stems (40-80 cm) and juicy needle-like leaves, possessing a piquant salty-sour taste and crunchy texture.
Culinary Value.
There is a saying in Italy: "If you see agretti at the market, buy and eat it before spring is over!". The season for this delicacy is short (March-May).
The taste of young shoots resembles a cross between spinach, asparagus, and sea fennel. They are rich in Vitamin A, iron, and calcium.
How to cook: Agretti is good on its own. It is steamed, added to salads, omelets (frittata), served as a side dish for fish with lemon and olive oil. The main thing is not to overcook it, to preserve the crunch.
Agrotechnics:
Saltwort is a cold-resistant and light-loving plant. Grows in sunny areas.
Sowing: In spring or before winter (in Estonia — November-December). Seeds are sown on the surface, mandatorily mulched with peat (2-3 cm). Germination occurs in 10-15 days.
Care: Loosening and watering. The crop is cut several times per season (leaving the lower leaves for regrowth).
Important: Seeds lose germination viability quickly (stored for only 3-4 months!). For older seeds, soaking in stimulants is recommended.
History and Legends:
The plant received its official name "Soda Saltwort" for a reason. Its ash contains a lot of soda ash (sodium carbonate). In ancient times, it was collected throughout the Mediterranean for glassblowers. It is believed that the secret of the transparency of the famous Murano and Venetian glass lies precisely in the use of ash from this plant.
Folklore called it "barba dei frati" (monk's beard) for the shaggy appearance of the bunches of greens.
1. Salad with Smoked Salmon.
Boil a bunch of agretti for 3-4 minutes (until al dente), rinse with ice water to preserve the colour. Arrange in a mound, top with slices of salmon. Dress with olive oil and lemon juice.
2. Side dish with Sesame.
Fry leeks, add washed saltwort, simmer under a lid for 8-10 minutes. Cool, drizzle with sesame oil, and sprinkle with sesame seeds.
