Sculpit is a cinch to grow and tastes incredible in risottos, salads, and egg dishes. Its unique flavor tastes like a combination of tarragon, radicchio, and arugula. Sculpit also has long flower …

Sculpit, also known as Stridolo or Silene inflata, is a perennial herb that is native to Europe. It is a highly underrated plant, both in terms of its culinary and ornamental value. With its beautiful …

Jun 11, 2014 · From LearnHowToGarden: Little known outside Italy sculpit also called stridolo (Silene inflata) is a easy annual herb use in Italy for flavoring for quiches, pizzas and omelettes …

Often called stridolo, it has long, thin lance-like leaves that can be chopped and added to egg dishes, risotto, salads, soups, and even pizza. Its delicate, yet distinctive flavor seems to …

One such herb that has barely made an impact in UK kitchens and gardens is sculpit (latin name silene inflata). But this green veg is much more common in Cyprus, Spain and Italy, where it’s …

Jun 7, 2014 · Little known outside Italy sculpit also called stridolo (Silene inflata) is a easy annual herb use in Italy for flavouring for quiches, pizzas and omelettes wonderful added to soups …

Guaranteed NOT to be the next big thing anytime soon, Sculpit (AKA “stridolo”) is for the adventurous lover of the esoteric. An aromatic leaf-herb all but unknown outside its native …

Mar 4, 2021 · Stridolo (Silene vulgaris) is a gorgeous flowering plant native to the Mediterranean. Often described as an herb, we think it instead deserves full “vegetable” status. Find out how …

Sculpit or Stridolo is a fast-growing, mild-mannered herb blending the complex and delicate, yet distinctive flavors of chicory, arugula, tarragon, and other favorite greens. Often described as a …

Used throughout Italy for its slightly aromatic flavor much like arugula or chicory, but milder and with an herbal note. Some avoid the older leaves as they have a strong bite. Very easy to …