Agretti

Agretti is a revelation. Like so many Italian heirlooms, it looks elegant and tastes delicious. A salty, seductively succulent green. You can cut stems at 20cm long and blanch it or just cut the tips to use in salads. Keep cutting it back and it will send up fresh stems for picking. One sowing last the year. Grows well undercover or outside once frosts have passed.

Sow: Valentines day-April undercover.
Plant: 4-6 weeks after sowing.
Harvest: After 6-8 weeks.
Kitchen: Eat tips raw or cook stems - steam, sautee, or blanch. Pairs with acid (lemon, balsamic vinegar, lime), fats (walnuts, coconut milk, butter), salty (olives, feta, parmesan), aromatics (chilli).
Notes: Agretti has a reputation for being hard to germinate. This is because the seeds need to be really fresh to germinate well. We only sell the fresh stuff.

~100 seeds
SaLAgr-00147-WNO-C
Germ 100% Feb 25