AGRETTI

Popularized in recent years by well-known TV chefs, Agretti can be eaten fresh but is more commonly sauteed with garlic and olive oil and served as a side dish or used as a serving bed for fish. When young and tender, it can also be used in salads or lightly steamed and dressed with lemon juice, olive oil and a little sea salt and fresh cracked pepper.

Agretti is a good source of vitamin A, iron and calcium. Please note Agretti seed does not remain viable beyond 1 season so always buy fresh seed every year.

Sow outdoors from March-June. For a continuous harvest sow successionally every two to three weeks.

Sow 1 or 2 seeds at a depth of 1.5cm (½in), spaced out every 3cm (1in) and allowing 12in/30cm between rows. No need to thin out.

Harvest: from May to September when stems reach 6-8in long, harvest promptly to get the best tender stems.