A vibrant crips greens, with intense mineral notes, Monk's Beard goes by many names - Barba dei frati or agretti, friar's or monk's beard. It is a delicious Mediterranean plant, mainly cultivated in Sicily, Spain and Northern Africa. It might look very much like chives, but the taste is more akin to spinach, because of its rich mineral notes. Barba dei frati though is tarter and has a crunchier texture, depending on how you cook it. It is fantastic tossed in salads, or flavoured with garlic and anchovies. You can usually find this treat between March to June or July, but this year's crop has started early, beginning in late January - a fantastic early delight.