Sculpit/Stridolo
Silene vulgaris
Used as a culinary herb in the Mediterranean region, the young, tender shoots and leaves of sculpit may be eaten raw in salads, boiled or fried, or sautéed with garlic. Delicious in omelettes, and a common ingredient in Italy for risottos!
Water: Moderate
Hardiness: Frost Hardy
Habit: Herbaceous perennial to 14” tall
Light: Full Sun to Partial Shade
Soil: Good garden soil
Origin: Europe
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Sculpit/Stridolo