Monk's beard
- Product number: 203110
- Origin: Mediterranean area
- Latin: Salsola soda, also known as Liscari sativa
Crispy, thick, almost succulent, grassy leaves form this tasty vegetable, popular in Italy under the name Agretti or Barba di Frate (=monk's beard). As a salad (or added to a mixed salad), its slightly salty touch stands out as a true flavour enhancer! It's also a delicacy when cooked: boil water, add monk's beard, cook briefly until the leaves just change colour (and still have enough bite). We also hear the name "land seaweed" for this coastal vegetable, but incorrectly. Saltwort (Salsola kali) is also similar, but more bitter. In the past, soda was made from the ash of this plant. The plant is also used for its special property of absorbing salt from the soil! A little extra salt in the spray water therefore adds more flavour to the plant! Cultivation can take place in both freshwater and saltwater areas. Germination is slow, see the detailed sowing instructions. (See also Japanese Glasswort, no. 372160)
Names:
Latin: Salsola soda, or also Liscari sativa
Dutch: Monk's Beard
Also known as: Italian Glasswort or Agretti
English: Opposite Leaved Saltwort, Barilla Plant
Sowing method:
.
Sowing/planting time:
Harvesting time:
Soil type:
Cultivation location:
Position:
- Flower colour: N/A
- Origin: Mediterranean area
- Average growth height: Up to 30 cm
- Annual or perennial: Annual
- Attractive to insects:
- Winter hardy: Not frost hardy
- Ease of cultivation: Advanced
- Latin: Salsola soda, also known as Liscari sativa
- Dutch: Friar's beard
- Also known as: Italian Samphire or Agretti
- English: Opposite Leaved Saltwort, Barilla Plant
