Agretto
ah·GRET·oh
Agretto, also known as Monk’s Beard, is an Italian spring green that is very popular in Tuscany. The plant resembles chives, however Agretto’s flavor profile is salty and slightly crisp even after cooking. Lightly braise or blanch as a side dish, add in pastas, and top pizzas. Agretto pairs well with garlic, lemon and seafood dishes.
A brief history
Native to the Mediterranean, Agretto was first cultivated as a source of soda ash, which was used to make glass and soap. It was commonly used in Italy and Spain until a synthetic process was discovered in the 19th century. However, Agretto continued to be used as an item for cooking in two Italian regions.
Product information
Availability: May - October
Also known as: Agretti, Monk’s Beard, Saltwort.