We've heard about the rush of Italians to buy Agretti when it comes to market in spring, but it's easy to grow here, and edible in late spring and early summer as well. It seeds itself and is even growing as volunteers on a berm of compost near my garden.

Agretti is a non-leafy green, also called Saltwort or Roscano, a little salty, and said to grow in Italy in two special places near saltwater. Since it thrives in our alkaline soil, its apparent scarcity in Italy must mean Italian soil is too acidic to grow it in home gardens. Asians use similar vegetables, all of them species of Salsola. The off-putting relationship is that it's related to Russian thistle (tumbleweed), which is edible when young.

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Source: http://www.idahostatesman.com/