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AGRETTI / ROSCANO /BARBA DI FRATE - pre-order for Spring 2015


GL10
5 product stars
£4.99 inc. tax

£4.99 ex. tax
? Tax based on United Kingdom.

AGRETTI / ROSCANO /BARBA DI FRATE - pre-order for Spring 2015 Summary

As seen on Masterchef 10/4/14. Agretti / Roscano / Barba di Frate  Also called Roscano or Barba di Frate (Salsola Soda), this is very popular in Italy and has become the latest in vegetable in fancy Italian restaurants. When mature(50 or so days) they are a 12 inches wide, 24 inch tall bush that looks like a huge chive and they are used mainly in Rome and Umbria. Really good with fish and seafood, it is a mild flavoured green which is a little bit bitter, a bit sourish, but a lot wonderful !! Almost impossible to find in the UK and very, very gastronomic. You can just braise them in some olive oil w/ garlic and serve as a side dish. Can also boil them and dress with some olive oil. Plant as soon as the ground can be worked. Sow and cover with 1/2 inch soil. Space seeds 4-6 inches apart. Thin to one plant 8-12 inches apart in row or raised bed. Germination time: 7-10 days Start cutting from the plants when they are about 6-8 inches tall. Cut the green tops or sections of the plant; it then will regrow. It has a very short sowing window and the seed will NOT keep, hence it's rareness. 100g pack. Customer advice - please compare the price per gram of this variety very carefully when shopping around. @400-500 seeds
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Customer Reviews
2 review(s) posted (write review)

5 product stars
Easy to grow and productive - Dan Smith - 07/22/2013
I found this easy to grow - I sowed in polytunnels and outdoors in March. The indoor crops were ready by May, the outdoors quite a bit later (getting a bit tough by mid July).A good replacement for marsh samphire if you live inland or are worried about wild harvesting.Very large packet (good germination despite warnings) means you can grow loads.

5 product stars
committee - Peter Humphrey - 09/24/2013
An absolute doddle to sow and germination was incredible even on later sowings despite the note about short life of seed. It was very prolific and almost like an uncut lawn still edible at the end of August will try again next year

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