Agretti

Salsola soda

vegetable

Long stems as thin as chives, juicy and slightly salty, blanched and served with olive oil.

Origin

Mediterranean

Season (United States)

April to June

Preparation

The roots and tough base are cut off, the bunch is rinsed in plenty of water to remove the sand, then blanched for two to three minutes; young, they are also eaten raw. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Insoluble fibersWhat slows things down Oxalates

Did you know?

The plant was once burned to obtain soda ash for glass and soap, hence its Latin name.