Agretti is a great choice for those looking to diversify their crop and expand their market offerings
Agretti, also known as Salsola soda and Barilla is a fast growing versatile annual herb to 70cm. It has fleshy green leaves with either green or red stems that have a distinctive salty flavour. Popular among foodies and restaurants, Agretti is used for salads when young and tender, steamed and dressed with lemon juice, olive oil and sea salt and as a bedding for fish dishes. Agretti may also replace its cousin, Okahijiki in sushi where its tartness, brininess, and texture can balance a delicate fish flavour. 1000 seed weight = 22.3g
Key Features
Versatile annual culinary herb with unique flavour
Salt tolerant coastal plant, low fertiliser requirements
CULTURE: Agretti is a salt tolerant annual coastal Mediterranean herb and is easy to grow. Sought by food creatives for it’s pleasant crunch, hint of bitterness, and the tang of salt. Agretti grows naturally throughout the Mediterranean and is closely related to samphire, or sea fennel. Agretti may also be used to replace its cousin Okahijiki (Salsola komarovi)
DAYS TO GERMINATION: 7-14 days
SOWING: Direct sow from spring to mid-summer, avoiding frosts. Agretti seed has a 50% natural germination rate, dense sowing is recommended. Transplanting is not recommended. Sow seeds shallow at a depth of 3mm-6mm, 1-2 seeds every 25mm in rows 30cm-45cm apart. Thinning of seedlings is not required and density will not hamper growth although a 10cm-15cm spacing can be used to maximise size.
FERTILISATION: Agretti does not require much fertiliser, but it’s recommended to work compost or other organic matter into the soil before planting.
HARVEST: Agretti can be harvested once the plant reaches about 20cm tall, which usually occurs around 45-60 days after sowing. The entire plant can be harvested by cutting it at the base, or the leaves can be harvested selectively. Harvest early to avoid woody stems and to ensure tender leaves. Succession planting ensures continous harvest.
