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Strigolo
Silene vulgaris
Uses: Culinary/Medicinal Duration: Perennial (hardy in zones 3-9)
When to Sow: Spring/Late Summer/Early Fall Ease of Germination: Moderate
(Stridolo; Sclopit; Bladder campion) A unique Italian spring green. The fresh young leaves are used in risotto, soups, salads, ravioli, cannelloni, and egg dishes. They are also eaten raw, or simply cooked like spinach and seasoned with oil, lemon and salt. To the uninitiated the taste seems bland at first, but to those who know and love strigoli the slightly sweet and delicate herbal flavour hints of tarragon, arugula and radicchio. The texture is pleasantly succulent, and persists even after cooking. The taste that lingers in the mouth reminds one of artichokes. The leaves are gathered only in spring when they are their most tender, before the balloon-like flowers appear in summer. As a perennial it requires patience to establish in the garden, but by the second or third spring it will throw up lush crops of leaves. Fun fact: the name strigolo derives from a noticeable screeching sound emitted when parts of the plant are rubbed together. Ht. 60cm/2ft.
S8671 Seeds
Not to WY 		$4.25/pkt
Currency: United States Dollar

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