What is Monk's beard?

Monk's Beard, also called Agretti or Barba di Reflectors, refers to the leaves of the Salso Salso , which consume as leaf green vegetables, especially in places like Tuscany. The plant is originally from Europe and it is quite an invasive species that now grows wild in many parts of North America. Despite its relative lightness, the season for buying Monka for cooking is very short - about five weeks at the beginning of spring, when the leaves are the latest and fresh. Thanks to his rarity in culinary use outside Italy, he has become a popular vegetable that has appeared in more and more finer restaurants across Europe and the US when it is in the season. It is assumed that this in relation to waiting in Tuscany cultivated monks cappuccino or hooded. There are basically two methods to serve Green, which has been compared in taste with chard, spinach and many other fresh spicy green. Monkova beard is often either steamedOr cooked and can receive a light dressing of olive oil and/or a little lemon juice. Alternatively, cooked green can be added to pasta or fishing meals, where a slightly bitter taste tends to complement the fish well.

6 can either be administered separately with Vinaigrette of your choice, or can be mixed with other salad greenery, especially children, to provide very spicy and what many describe as a "crunchy and grassy" tasting salad. Monkova's beard is usually served rather than raw.

Like spinach, Monka's Beard can be very dirty and muddy. They need a few thorough washing to avoid serving your greens. The usual blinds are considered edible, while the stem and small white flowers at the top of the plant are not consumed. The middle stem tends to be hard and rubber, while the leaves have small white stems attached to the central stem thatThey are much more tender and softer to eat.

Since the monk's beard season is so short, you may want to grow your own than try to get in stores. You can buy seeds and start from several kindergartens and many school catalogs and internet schools. If you did not have time to grow your own, look at the head of production in nearby natural food or at Special Foods to find out where and when you can find the green light.