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 stems, suitable for cut flower arrangements. There’s nothing not to love. What Is Sculpit?

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 flowers and slightly aromatic leaves, sculpit is a versatile and flavorful addition to …

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 wonderful added to soups and my own favorite is to use sculpit in a risotto.

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 Italy, where it is revered, it is used to season egg dishes, risottos, and salads with a flavor likened to a combination of tarragon, arugula, and radicchio.

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 also known as ‘stridolo’ and, in some parts, is celebrated with an annual festival.

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 combine the flavors of tarragon, chicory and rocket.

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 lightly herby, slightly peppery flavor, it’s milder than that would suggest, with a flavor all its own.

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 to grow, harvest, and eat stridolo in this article. When we first grew stridolo about ten years ago, we weren’t quite sure what to make of it.

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 and my own favorite is to use sculpit in a risotto. Subscribe to our free monthly newsletter videos!

Sculpit leaves are one of the first fresh eating greens to arrive in our garden, at about 60 days after planting, before lettuce is ready to harvest. The skinny leaves are delicious raw, with somewhat of a spinach flavor and are enjoyable in salads or cooked.