From hip NYC restaurants such as Mailino and Babbo to Chicago roof-top gardens and California farms, Agretti (Salasola soda) has been making quiet yet frequent appearances around the U.S. and could very well be the next kale. Rich in Vitamin A, calcium and iron, this grassy vegetable is a tasty addition to any diet.

Though still unknown to the masses, Agretti has engendered a small cult following with food blogs across the Internet slowly but surely bringing this precious native Tuscan vegetable to the fore. Whether it’s a novel omelette preparation; a fresh pizza topping or pasta (it also makes a good, gluten-free substitute for noodles); or a simple side vegetable, salad ingredient, or garnish, there’s an agretti recipe to fit your craving.

Agretti grows at the edge of salty marshes. Fall is the season for planting the seeds, and spring and early summer for eating the vegetable. If you missed it this year, get ready to start growing it in a couple of months (it germinates slowly in cool weather). If you’d rather leave the growing to farmers, seek it out next spring on restaurant menus or at your local farmer’s market.

Agretti means little sour one, which speaks to its slightly tart taste. It has been compared to purslane but many purport that there really is nothing quite like it for the palette to recall. A still well kept secret, Agretti is on the verge of breaking out and might just be the next #foodporn star in the spotlight. Get out your blenders and juicers if you want to stay ahead of the curve!

This piece was also published on Aloha.com.