Fresh agretti, also known as monk's beard or saltwort, is a Mediterranean spring green with long, chive-like shoots. The succulent leaves have a crisp texture and an earthy, slightly salty flavor reminiscent of spinach. Before preparation, the tough, woody lower stems should be trimmed away, leaving only the tender green portions. This bunch can be eaten raw in salads, lightly blanched, or quickly sautéed with garlic and olive oil. In traditional Italian cooking, agretti is frequently served simply with a squeeze of lemon, tossed into spaghetti, or used as a vibrant bed for roasted fish and seafood.