Last Updated on March 15, 2021 by Aaron von Frank
Stridolo (Silene vulgaris) is a gorgeous flowering plant native to the Mediterranean. Often described as an herb, we think it instead deserves full “vegetable” status. Find out how to grow, harvest, and eat stridolo in this article.
When we first grew stridolo about ten years ago, we weren’t quite sure what to make of it. We also weren’t sure what to make with it in the kitchen or when to make it, since the plant’s flavor is rumored to vary significantly by season and stage of lifecycle.
Experience is a form of discovery. One of the many benefits of gardening is that you get to intimately know plants at each stage in their lifecycle, which often means different flavors, textures, and culinary opportunities.
With many years of growing stridolo now under our belt, we have more knowledge about its many virtues, peculiarities, and uses. We’ve also come to realize that many of the things said about this unique plant aren’t accurate.
I. An introduction to stridolo
Depending on the country and region you’re in, stridolo (Silene vulgaris) may go by different common names including:
- sculpit
- maiden’s tears
- cowbell
- bladder campion
- rattleweed
Stridolo is native to the coastal/Mediterranean regions of Italy, Cyprus, and Spain, but has naturalized around the world, including in most of the United States.
The name stridolo is Italian and supposedly “comes from the sound produced by the leaves when you bring them to your lips.” (For the record, our stridolo leaves don’t make this sound when we eat them.) The plant is so popular in parts of Italy that there’s even a Stridolo Festival in April. (source)
Herb or vegetable: what’s the difference?
Is stridolo an herb or a vegetable? And what’s the difference between these two categorizations?
Herb typically refers to intensely flavored plants that you use in small quantities to add flavor to a dish. Herb examples: rosemary or thyme, which you would not want to eat by the bowlful. On the other hand, vegetables are plants that you would eat a large portion of at a single meal. Vegetable examples: tomatoes or lettuce.
These categories seem simple enough until you think about plants like basil, which you do eat large amounts of when making classic pesto recipes. So is stridolo an herb or vegetable?
Pretty much every source on the internet — from seed companies to chefs — describe stridolo as an herb. However, this categorization doesn’t square with our understanding of the plant because of the way it tastes and is best used…
What does stridolo taste like?
Another common claim is that stridolo tastes like a combination of tarragon, chicory, and rocket/perennial arugula. This has not been our experience no matter what time of year we eat it.
To us, stridolo tastes almost identical to pea greens, but with a slightly bitter finish (the bitter is virtually eliminated after cooking). The flavor lacks the intensity of an herb/seasoning; it’s delicate, nuanced, and mild.
Our description also comports with historical references:
“The boiled leaves of Silene inflata, a very common plant in Britain, taste like peas, and proved of great use in a famine at Minorca in 1685 when the harvest was destroyed by locusts.”
-Charles Frederick Partington, 1835 edition of The British Cyclopǽedia of Natural History
If you tried to use stridolo as a classical herb like rosemary in order to flavor a dish, you’d probably completely miss the flavor. Instead, stridolo is better used like spinach or kale, each of which stand on their own as veggies with distinct but subtle flavors that can easily be overpowered by more intense flavors.
Thus, we consider stridolo to be a vegetable not an herb, and use it as such in soups, omelettes, pastas, and other recipes.
Other inaccurate stridolo claims
Three other commonly repeated stridolo claims that have not proven true for us:
- Claim: Stridolo is strictly an annual plant.
- Claim: Stridolo grows well in poor soils, but doesn’t grow well in good soil.
- Claim: You have to eat stridolo before it flowers or the leaves don’t taste good.
In our Zone 7b gardens, stridolo does not grow as an annual. Rather, it grows as a short-lived perennial, e.g. for a few years. We’re not sure how cold a growing zone would be required for stridolo to be purely an annual plant.
Stridolo keeps growing right through our winters (our temps dip into the teens). During winter, it takes on a dense mounding structure before bouncing up and developing flowers/seeds in the spring and summer.
Also, despite claims to the contrary, we grow stridolo in garden soil that’s about as rich and deep as garden soil comes, and it grows perfectly well. The good news is if you have poor soil, stridolo is an excellent candidate to consider as it seems tolerant of many soil types – a virtue of being a barely-domesticated wild plant/weed.
When is the best time to harvest stridolo?
We’ve eaten stridolo in every single month of the year, including in the intense heat of late summer when the plant is covered with small, ornate flowers. So when does stridolo taste best?
For raw leaves (as in salad) stridolo is indeed best in the cold months prior to flowering. This is likely due to higher concentrations of sugar in the leaves, which certain plants produce like antifreeze to avoid cellular damage caused by ice crystals.
For our growing zone, this means winter through early spring is the best time to harvest stridolo. To harvest, simply pinch off tender stem/leaf bunches as-needed.
However, even during hot weather when the plant is in full bloom, the difference in leaf flavor isn’t that striking. Yes, the leaves are a bit more bitter and not as sweet, thus not ideal for eating fresh in large quantities. However, they’re still perfectly fine in volume in cooked dishes, especially since cooking virtually eliminates their bitter flavor.
For best texture, harvest stridolo in the morning when temperatures are above freezing or any time if the day is cool and overcast. Harvesting stridolo late on a sunny, warm day will yield limp leaves in the kitchen.
Edible stridolo flowers
Something we’ve never seen referenced: stridolo flowers aren’t just strikingly beautiful and beloved by pollinators, they’re also wonderful edibles. For best flavor, pick the flowers earlier in the day (ideally morning) while they’re still fresh and their nectaries are full.
Stridolo flowers aren’t large — only about the size of a pinky finger nail — but each stridolo plant produces huge numbers of flowers throughout the warm months all the way up until first frost. Lots of flowers means lots of seeds, some of which you can save to grow future plants.
Stridolo readily re-seeds in exposed soil when given the opportunity. Since we do no-till organic gardening with 3+ inch mulch layers in our beds, we have better luck intentionally starting seeds in seed cells, then transplanting outdoors.
II. The basics: how to grow stridolo
Ready to grow stridolo? While you can direct sow stridolo seeds outdoors in your garden, you’ll get better results starting seeds indoors, then transplanting.
Here are the basics for starting stridolo seeds:
1. When to start stridolo seeds:
Warm climate regions:
If you live in warmer climate regions (zones 7+) you can grow stridolo as a perennial. Start stridolo seeds in late winter/spring up until late summer.
Let seedlings develop in cells for 6-8 weeks prior to transplanting outdoors. Don’t push fall transplanting too long or the plants may not have enough time to get established in order to overwinter/perennialize.
Cold climate regions:
Ag Zones 6 or lower should plan to grow stridolo as an annual rather than a perennial. Let seedlings develop in cells for 6-8 weeks prior to transplanting outdoors.
2. Seed sowing information for stridolo:
- sow stridolo seeds 1/8″ – 1/4″ deep in cells;
- use a quality organic seed starting mix;
- germination temperatures for stridolo seeds are 60° – 75°F (15°C – 24°C);
- keep soil mix slightly damp — not wet or dry;
- seed germination should occur within one week.
3. Seedling care:
Modern windows are very energy efficient, which also means they block out a lot of the sun’s light spectrum as it comes through your windows. Thus, it can very difficult for indoor seedlings to get enough light — even in a sunny, south-facing window.
We’d recommend using a DIY grow light system for growing healthy seedlings year after year. It’s more work, but you can also wait a bit later in the season and bring seed flats in and out to get sun when temperatures are warm enough (40°F or higher).
To reduce the likelihood of fungal diseases like damping off in your seedlings, we’d recommend keeping light on your seed trays even BEFORE your stridolo seeds have germinated. Light combined with good airflow, and quality seed starting mix are the best ways to reduce the likelihood of damping off killing your seedlings.
As soon as your stridolo seeds have germinated, they’ll need a minimum of 6-8 hours of light per day. After 6-8 weeks, your stridolo seedlings will be ready to transplant outdoors in your garden.
IF they haven’t been acclimated to the intensity of outdoor light, be sure to “harden off” your transplants or the sun will severely sunburn or kill them. Harden off your stridolo seedlings as follows:
- Days 1-3: allow 3-5 hours of direct sunlight;
- Days 4-5: allow 5-6 hours of direct sunlight;
- Days 6-7: allow 6 hours of direct sunlight;
- After 1 week: transplant into final spot.
Once your stridolo plants are well-established, you can start harvesting! Stridolo is a great cut-and-come-again veggie; e.g. you don’t kill the plant when you harvest it.
We’d recommend growing at least five plants in order to be able to get regular weekly harvests.
III. How to eat stridolo
Now comes the fun part – eating stridolo! There are lots of ways to use stridolo in your kitchen.
As mentioned earlier, if you plan to eat the greens raw in solo or mixed green salads, it’s best to do so in the cool months prior to flower development.
Use cooked stridolo greens in any season to make soups, omelettes, pastas, and other recipes. As a cooked green, you can substitute stridolo 1:1 for spinach or kale in any recipe.
Below is a simple and versatile stridolo recipe you can use to try stridolo for the first time: stridolo omelette. If your like us, an omelette with seasonal, garden-fresh ingredients may show up on your table during any meal: breakfast, lunch, or dinner. Enjoy!
Stridolo omelette (Silene vulgaris)
A simple omelette recipe made using the rare Italian vegetable stridolo, aka sculpit (Silene vulgaris). A perfect recipe for any meal!
Ingredients
- 3 eggs, duck or chicken
- 1/2 cup stridolo shoots/leaves, uncut
- 1/4 cup finely diced white or yellow onion
- 1/4 cup fresh-grated parmesan cheese
- 1 tbsp extra virgin olive oil (to saute onions and stridolo)
- 1 tbsp whole organic grass milk
- 1/8 tsp sea salt (or to taste)
- sprinkle of fresh cracked black pepper
- 1/2 tbsp butter (to coat omelette pan)
Instructions
-
Over medium low heat, saute onions in olive oil until lightly browned. Once onions are browned, add stridolo with a small pinch of sea salt and continue to cook until wilted, about 1.5-2 minutes. Remove ingredients from pan and set aside.
-
Grate parmesan cheese; set aside. Whisk together eggs, milk, pepper, and tiny pinch of salt. Add egg mixture to buttered, medium-sized saute pan (we use a Wagner #8 cast iron for this sized omelette) over medium low heat. (One way to ruin an omelet is to cook it too hot - on our stove, we cook it at 2.8.) Once omelette has firmed up, sprinkle in cheese, then add stridolo onion mixture. You can either fold the omelette in half (traditional way, which means putting all toppings on one side) or into thirds with the middle partially exposed to show off the stridolo (the way we did it, which means putting all topping in the center third). Plate and enjoy that sublime yet subtle stridolo taste!
We hope you enjoy growing and using stridolo as much as we do!
KIGI,
Other unusual edible plants you’ll want to discover:
- How to grow and cook American groundnuts
- How to grow and eat Malabar spinach, a summer-hardy green
- Tradescantia virginiana: a native edible landscape plant
- Buckshorn plantain and related edible plantain “weeds”
- How to grow your own caffeine
… and more gardening articles from Tyrant Farms.
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15 Comments
Tony Plato
March 19, 2024 at 10:47 amThis is eaten a lot in Cyprus where it is called Strouthouthkia. Also a favourite for omelette or scrambled eggs. I brought cuttings home to the UK and found I already had some when it flowered!
Aaron von Frank
March 19, 2024 at 11:14 amNeat! Yes, it seems like every Mediterranean country has their own name for this wonderful plant.
Barb Chamberlain
July 6, 2023 at 7:51 pmSo glad to find this very informative post. I just saw stridolo/sculpit at my local urban farm store and was curious. I think I’ll head back and get a couple of plants; always happy to find something that’s pretty to look at, good for pollinators, and edible for humans.
Aaron von Frank
July 7, 2023 at 6:37 amStridolo/sculpit is a great plant! I was munching on the flowers yesterday. And the late winter – early spring greens are one of our absolute favorite greens. Enjoy!
Xochi
April 20, 2023 at 12:23 pmThis is great! I’m growing stridolo for the first time and I tasted a leaf thinking it would have a strong herby flavor, and was surprised to find that it tasted rather simple and, well, green! Thank you for writing up your experiences with this plant, it’s good to know I’m on the right track. 😅
Aaron von Frank
April 20, 2023 at 12:33 pmHa! Yes, stridolo is a great plant. Enjoy!
Elen
May 14, 2022 at 5:16 pmThank you for your great blog. Really appreciate such informed writing. Too many gardening websites seem to just copy what they’ve read elsewhere!
I’ve been growing stridolo – o’r bladder campion as I’ve been calling it – since last year. It made it through the (very mild) winter and now it’s in bloom. Its looking wonderful. Very bushy and healthy. I haven’t made much use of it in the kitchen yet. The odd salad, that’s all. I’m glad to see you can eat it throughout the year. And I agree, it’s definitely more vegetable than herb in my book. It’s left me wondering why we don’t eat more of it. Certainly much easier to grow than kale and spinach. And much prettier – it wouldn’t be out of place in an ornamental garden. Definitely one of my favourite recent finds. I can’t wait to try the omelette recipe.
Aaron von Frank
May 16, 2022 at 11:00 amThanks, Elen! Agree with everything you say about stridolo/bladder campion. It is far easier to grow than common annual and biennial leaf veggies. The only thing I think is hindering its popularity and broader adoption is that it’s got a much shorter harvest window for tasty greens relative to plants like kale and spinach. With stridolo, the leafy greens/shoots are best in a 4-6 week window in late winter-early spring where we live. Once they get further along in development, they have that mildly bitter aftertaste that might be off-putting to anyone looking to eat them as a raw veggie – although cooking helps. However, during that time window, they are one of the most delicious greens out there – we rate them slightly higher even than pea greens.
Also, as you note, they are a gorgeous landscape and pollinator plant perfect for a front row in any edible landscape or flower garden (and their flowers are quite tasty for humans, too). Next time you have stridolo shoots in-season, also consider trying our simple Italian stracciatella soup w/ stridolo: https://www.tyrantfarms.com/stracciatella-italian-egg-drop-soup-with-stridolo/!
Ben
January 15, 2022 at 7:20 pmThanks for the great info on this uncommon plant! Just planted some seeds and can’t wait to see how it tastes
Aaron von Frank
January 18, 2022 at 3:24 pmWonderful! Let us know what you think of stridolo once you’ve had a chance to grow it and eat at different points in the season. And don’t forget to enjoy the tasty flowers as the plant matures.
Andre
June 8, 2021 at 8:19 pmHI! I was wondering if you had any tips or recipes for eating the flower part. Should they be eaten raw and whole and simply used as a garnish?
Thank you!
Aaron von Frank
June 9, 2021 at 12:27 pmHi Andre! We’ve only ever eaten stridolo flowers raw, either in the garden, in salads, or as a garnish. One thing we’d recommend is getting to know stridolo flowers a bit more: nibble on them at different stages in development and even different times of day. In our opinion, there’s a certain point when they’re at peak flavor after they’ve opened in the morning and the nectaries are full. However, as long as they’re not old and starting to desiccate, they still have great flavor. There are probably far more creative ways to use stridolo flowers than we’ve done thus far, and if you come up with some good ones, we’d love to hear about it.
Andre
June 16, 2021 at 11:34 amThank you for the advice!
Robyn
March 5, 2021 at 12:29 amWow! Never heard of this, but eager to try growing it. Where do you recommend getting seeds? Thanks for another informative article, Aaron.
Aaron von Frank
March 5, 2021 at 8:17 amHi Robyn! We got our original stridolo seeds way back from Seeds of Italy: https://seedsofitaly.com/sculpit-or-stridolo-or-silene-inflata/. Note they have the obsolete scientific name Silene inflata rather than Silene vulgaris, but it’s the same plant.