The market · Vegetables · Southern Europe
Agretti
Barba di frate, 'monk's beard': bunches of fine, succulent green threads from an Italian saltwort, with a mineral, slightly salty taste and a juicy crunch.
mineral · faintly salty · crunchy
Goes with
Knowing it
- Where to buy
- Italian greengrocers in spring. It doesn't keep — use it within a day or two.
- Worth knowing
- Trim the pinkish roots and wash well, as sand hides in it. Blanch for a minute or two in salted water and dress with lemon and oil, or toss through spaghetti with garlic and anchovy.
