Agretti

I spotted these clumps of what looked like long grass, short chives or green onions in several of the markets I visited in Europe last Spring. There was a lot of it in Rome so I decided to ask my wife’s cousins what it was… it’s called Agretti or Roscana or Barbe di Fratti (salsola soda). It is a Spring green closely associated with Rome and nearby Umbria and it has bitterish, sour taste that can also border on a bit of salty. I never got to taste it during the stay though I was assured it was definitely an acquired taste. Even native Romans thought I was loopy for wanting to try it. Apparently the easiest way to enjoy it is in various salads but also as a blanched side dish garnished with some olive oil and lemon. The green is now becoming one of those chi-chi veggies at snazzy Italian restaurants outside Italy and is increasingly being raised in places where they are sold a pricey outdoor produce markets… mostly California and the New York area. Agretti is closely related to a Japanese green used in sushi (Salsola Komarovi)…both have a tolerance for salty soil or water and take on some of the salty flavor as well…