This green ‘spaghetti’ monster arose from the salt marshes of Portugal and is called monk’s beard! It originates from Italy, where was cultivated by Cappuccino monks in Tuscany, hence the name. A possibly prettier name for this veggie is agretti. It grows in saline soil so it tastes salty, too.
You can eat it raw, steam it, shortly boil it, fry it… I did the latter and liked the structure and salty taste! I had the classic combo of winter purslane (winterpostelein) potato mash topped with roasted sunflower seeds and fried monk’s beard. And there was mung bean soup. Oh I love food.
Monk’s beard is in season right now, so catch it if you can!
Psst, agretti is a good source of vitamin A, iron and calcium! 🙂 (source)