Agretti, meaning little sour one, is a salty-like heirloom herb with a succulent texture and a pleasantly acidic bite. I predict agretti soon to be a very popular green in the US. Originating in the mediterranean, it is now being harvested in California and available at Italian specialty markets. You may also see it identified at roscana aka in Italy.

It has a short harvest season in early spring. You'll find them packed in bunches that resemble the grass like look of spring chives. Agretti is best eaten when young and enjoyed fresh or cooked. 

Simply served chopped and tossed fresh in mixed salads for a slightly salty crunch. To cook, chop and sauté with olive oil, garlic and pepperchino as great by itself or mixed, better yet served with a little fresh pappardelle

Agretti's botanical name is Salsola soda, a relative to the tumbleweed, Salsola tragus. Ukrainian immigrants settling in the Great Plains are thought to have brought these plants to establish their fragile roots into U.S. soil.

A bit more:  Agretti should not to be confused with Russian Thistle - the plant commonly known as Tumbleweed. You wouldn’t want to eat it, the thorns on Tumbleweed would be a little rough on the digestion, even though in times of drought ranchers of yesteryear fed it to cattle during excessive droughts.