Stridolo (Sculpit, Silene vulgaris)
Herb, flower, perennial vegetable--this is a plant of many uses, yet it remains rare and little-known. This wild plant has been a mainstay of home gardeners, subsistence farmers, cooks, and foragers in the Mediterranean region for centuries. It is often described on American websites as an herb, but in reality, the young shoots are used in Italy, Spain, Cyprus, Greece, and Sardinia as a perennial vegetable. It is used in rice dishes (especially risotto,) stews, and simply roasted or sauteed in olive oil. It has a special affinity to egg dishes, and is often used in omelettes. Gardeners who harvest the new shoots (as is done in the Mediterranean,) describe it as tasting like peas with a chicory finish (i.e. slightly bitter.) Those who harvest the mature leaves report that it becomes spicier (arugula/tarragon notes) as it ages, but is still useful at all stages. As with almost all vegetables and herbs, moister soil and cooler temperatures give milder flavor. Tolerant of afternoon shade in hot climates. Perennial in zones 7-10. Grown as an annual elsewhere. 200 seeds