Succulent green leaves with either green or red stems that have a distinctive salty flavour. Popular among foodies and restaurants, Agretti is used for salads when young and tender, steamed and dressed with lemon juice, olive oil and sea salt and as a bedding for fish dishes. Agretti may also replace its cousin, Okahijiki, in sushi, where its tartness, saltiness, and texture can balance a delicate fish flavour.
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