Agretti or Tuscan Roscano (Salsola soda)

Agretti or Tuscan Roscano (Salsola soda):   This bright green plant loves the saltiness of the sea and grows in bushes on the brackish soil of coastal areas, on the sandy islands that emerge just above the water's surface in the lagoon. The name "monk's beard" comes from its long, threadlike leaves, reminiscent of the long beards of capuchin monks and similar to those of chives, but fuller. For the same reason, it is also called "Negus's beard ." Another synonym, "agretto ," comes from its tart, salty flavor. In Tuscany, these vegetables are called "roscani ," and in Romagna, "lischi ." Other common names include sea fennel, bacicci, and monk's mustard . Sow in autumn or late winter; the seeds should be placed in moist soil and not buried.

It is a plant with multiple uses; it is edible and is therefore widely used in cooking and was also used, in the past, as an important source of soda (sodium carbonate), which was extracted from its ashes after combustion.

In the kitchen, agretti are also a Shabbat vegetable. In fact, in the culinary tradition of the Roman Jewish community, agretti are one of the main dishes served on Shabbat, the holiday of rest observed every Saturday during the spring season. Although not a traditional kosher food, the use of monk's beard in ghetto kitchens dates back to ancient times.