Agretti, Oka Hijiki and the Common Tumbleweed
Ranging from exotic to entirely common (weedy), a few species in the amaranth family (Amaranthaceae) are extremely nutritious, delicious, and where native, extremely popular. But outside of their homelands are almost completely unknown. The nutritional value, taste, and easy growing should render these crops incredibly popular.
Agretti
Agretti
Salsola soda
A trendy, popular vegetable in Italy, but almost unknown in the US, mature plants get big, but best to keep cropped down to produce lots of tender new growth. The taste is delicious, influenced by high mineral content: slightly sour, with a hint of bitter and delightfully crunchy. Used boiled, stir-fried or raw. Great just braised with olive oil as a side dish. When they first rise up out of the soil, they look like chives.
Ashes of this species were once used to make soda ash for making glass and soap, and is still used in the production of potash. Agretti is a halophyte, which is a plant that can grow in salty conditions (though it does not require such). It is native to the Mediterranean coast.
The really tricky thing is getting fresh seed—they only last about a year long. Seeds are only available from Seeds From Italy in January through March—we recommend getting seeds as soon as possible (January) and growing them out to procure your own seed supply. The next season you can plant much sooner (in fall) to get more successions. Cover seeds (they look like little broken pieces of cork) with about ½ inch of soil. As plants grow, thin to about a foot across. Plant in early spring (as soon as you can get seed) and through to the fall.
Agretti with anchovy.
To harvest, crop the tips of branches to encourage more branching and keep plants small. Fresh new growth is the tastiest and you can get about 3-5 hard croppings out of each plant.
Oka Hijiki
OkaHijiki
Salsola Komarovii
The Japanese word translates to “land seaweed” and it is sometimes called saltwort in English: this nutritious, grass-like green grows wild in Japan’s salt marshes and is also commercially cultivated. Its 12” long, matchstick leaves are excellent sources of vitamin A, calcium and potassium. Tender, young leaves are appreciated for their tart, salty flavor and succulent texture and are mainly eaten fresh, pickled, or lightly steamed. This species is also grown as microgreens.
Land seaweed with sesame, soy, and yuzu.
Similar to agretti in cultivation and form and as popular in Japan as agretti has become in Italy, Oka Hijiki is considered one of Japan’s oldest vegetables. It is generally much easier to find in the U.S. than agretti. The Japanese prize this species and use it in many similar ways including with sushi.
Cultivation is the same as agretti. Okahijiki seems to be easier to grow than agretti, perhaps not nearly as sensitive regarding seed longevity (you can get seeds at Kitazawa Seed Company).
Seedlings of Russian Thistle or Tumbleweed.
Tumbleweed
Kali tragus
This species you won’t need to grow. This is the famous tumbleweed or Russian thistle. You might not recognize it in its most delicious form. Find seedlings coming up in the yard and harvest. Plants can also be cropped like the above-mentioned species, to stimulate new, tender growth. Native to Eurasia and N. Africa.
Eat raw in salads, pickle, or stirfry.