Clumps of slender green leaves (like a jagged grass) with a crunchy texture. Known as Erba stella in Italy. Winter hardy, 25cm tall.
Succeeds in any moderately fertile soil in a sunny position.
Sow spring in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in early summer. A sowing can be made outdoors in situ in mid to late spring if you have enough seeds.
Young leaves - raw or cooked. High yielding. One of the nicer tasting members of this genus, the leaves are fairly tender and have a slight bitterness. Some people blanch the leaves in boiling water for a few seconds before using them in salads in order to make them more tender.
This leaf is one of the ingredients of 'misticanze', a salad mixture of wild and cultivated leaves that originated in the Marche region of Italy.