Agretti in June

I'm enchanted by the texture and flavor of agretti--salty with hints of lime. The mouth feel is fun...and I'd never ever cook it. It's too good raw.

The Agretti took its time coming up, but we patiently didn't regularly clip it to eat and here we are.

 

Because of its exceedingly poor germination rate, I'd like these plants to go to seed. That way we'd have next year's seed supply.

I'm going to plant these in a portable microgarden next time, because they don't require the large amount of growing medium other greens need.