Agretti

We're in Beausoleil market today - so near to Italy that it's no surprise to find signs for produce written in Italian. This is Agretti - looks like grass, doesn't it? In fact it's a tender succulent, native to the Mediterranean. It's also known as Barba di Frate (Monk's Beard) and in English, Barilla Plant, Opposite Leaved Saltwort or Russian Thistle.

Frances Mayes, author of the wonderful Bella Tuscany, wrote of this plant: 'Spinach is the closest taste, but while agretti has the mineral sharpness of spinach, it tastes livelier, full of the energy of spring.'

Remove the roots, steam for 5 minutes, and serve still slightly warm with some olive oil and lemon or prepare fettucine and mix with fresh chopped agretti, lemon and oil.