agretti 'Barba di Frate'
agretti Roscano
Bundles of verdant, fleshy, needle-shaped leaves, traditionally served in Italian regions with oil and lemon, have the crunch of samphire and a succulent, delicate, slightly acidic flavour, similar to spinach. It's also rich in vitamins, minerals and fibre. The green fronds of Agretti 'Barba di Frate', a salt-tolerant succulent also known as saltwort, friar’s beard or land seaweed, are coveted as an Italian delicacy by restauranteurs and foodies alike.
How to care for agretti Barba di Frate:
Try to keep the soil around the base of the plants consistently moist but not waterlogged, and snip off the chive-like leaves regularly, while they're young and tender.
Sowing instructions:
We recommend soaking the hard seeds overnight before sowing. Sow in February or March indoors, starting them in a tray covered with about 1.2cm of seed compost and move them into cells or pots as the first true leaves emerge. Sow outdoors from March to June, 1.5cm deep with 1-2 seeds spaced out every 3cm, with 30cm between rows. No need to thin out. For a continuous harvest sow successionally every few weeks. Harvest from May to September when the leaves are approximately 15cm long - and for the most tender stems, pick them as soon as they mature.
Eventual height:
0.6m
Eventual spread:
0.3m
Position:
Full sun
Rate of growth:
Average
Soil:
Moderately fertile, moist, well-drained soil
Hardiness:
Frost tender
Unavailable
Seed Packets (only)£2.99
