Agretti are a typically spring vegetable rich in beneficial properties. Eating them raw helps us to maximize the absorption of all the nutrients contained in the "mustard of the monks".Don't store avocado like this: it's dangerous
One of the typical vegetables of the spring season are undoubtedly the agretti, known by the most varied names depending on the region of origin (for example beard of the friar o mustard of the monks), filiform leaves of a bright green color of the plant known by the scientific name Salsola soda. (Read also: How to grow friar or agretti beards)
Like all other vegetables, you can eat agretti boiled, sautéed or steamed, but did you know that you can also eat them raw? Also because by consuming them naturally you will fully enjoy its many beneficial properties for the health of our body. Let's see how.
How to eat raw agretti
The agretti are very rich in water and help us stay hydrated and stimulate diuresis. They also contain:
- Vitamin A,
- Vitamin B,
They are therefore great for obtaining mineral salts with which to counteract anemia and obtain fibers that stimulate the intestinal functions, but, above all, they are rich in vitamins which, as we know, are a volatile compound that dissolves at high temperatures (about 80 degrees)
If you want to eat raw agretti remember to wash them thoroughly and several times to remove all the earth present, then cut the final part with a knife close to the roots and any damaged or dry filaments.
How to clean the agretti?
Agretti are a perfect side dish: just add a little extra virgin olive oil and a few drops of lemon. You can also try adding them to yours salad, to give a more marked flavor, but also eat them together with other raw vegetables. (Read also: Agretti's time! 5 Tricks and 5 mistakes not to make to cook them perfectly)
Follow your Telegram | Instagram | Facebook | TikTok | Youtube
On agretti you might also be interested in:
- Agretti: 10 tasty recipes to try
- How to clean agretti
- Focaccia stuffed with agretti (recipe with sourdough)
- Turmeric bulgur with agretti