Stridolo (Silene inflata) is a delightful and aromatic herb with a flavour somewhere between tarragon and rocket — but milder and more delicate. It’s a lovely addition to omelettes, rice dishes, or fresh salads.
While still little known outside of Italy, Stridolo is a cherished part of traditional Italian cooking, celebrated each spring with its very own festival. Sometimes labelled as Sculpit, this easy-to-grow herb is a true hidden gem.
Grown as an annual in cooler climates, it’s technically a perennial and will come back in milder conditions. A great choice for gardeners looking to grow something a bit different — and delicious!
🌱 Seasonal Growing Guide
SOW & GROW
Sow between March and September, sowing seeds directly into the soil. Once seedlings come up, thin them out after 4–6 weeks, or go ahead and harvest them young — then simply sow again for a steady supply.
From summer onwards, you can either:
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- Harvest whole young plants (pull them up and re-sow), or
- Pick just the young leaves and let the plant grow on — it can form bushy clumps up to 50cm tall.
In autumn, keep picking as long as the weather allows. Do one last sowing before the first frost, and protect those young plants with a cloche or fleece — you can keep harvesting into early winter.
In winter, Stridolo may survive in mild areas with protection, but for the best flavour and growth, it’s worth starting fresh again in spring.
ENJOY
Stridolo isn’t just for the kitchen — bees love its flowers, so it’s a great companion near crops like beans.
In the kitchen, use the tender leaves in:
Omelettes
Rice dishes
Fresh salads
A lovely way to bring a touch of Italy to your plate.
