Monk’s beard, scientific name Salsola Soda also called agretti or Barba di Frate, is a wild delicious and nutritious weed.

Monk’s beard is usually steamed or boiled until the leaves soften but the greens still retain some crunch to the bite. Then they can be seasoned with a light dressing of olive oil and/or a little lemon juice. Otherise they can be added to pasta, or to fish and meat dishes. Another way to enjoy the agretti is sautéed with guanciale or pancetta.

Agretti tastes slightly salty and minerall, are likened to spinach and other dark leafy greens taste.