Agretti | Salsola Soda Seed

SCIENTIFIC NAME: Salsola soda

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.