Sculpit (Silene inflata) is an Italian heirloom herb. It is also known as stridolo or sclopit. The sprigs and leaves are harvested before blooming and used in cooking, mainly for pasta, meat, vegetables, salads, omelets and risottos in Italy where this scarce gourmet herb is found. Its unique flavor tastes like a combination of tarragon, radicchio, and arugula.
The leaves are long and lance-like, growing outward from a central stem, giving rise to sprays of beautiful balloon-shaped flowers. The inflated calyx is pink to green, and the flowers are white. This plant is loved by bees and other pollinators.
Can be grown in full sun or partial shade, but does best in full sun.
Sow Sculpit seeds directly in the garden after danger of frost has passed and the soil has warmed up in the spring until late summer.
Temperatures of 15°C – 24°C is required for germination to take place.
Plant the tiny seeds just one-half inch deep.
Keep the soil slightly damp until germination, which takes about 1 -2 weeks.
Thin the seedlings so the plants are at least 10cm apart.
Can be grown in containers.
You can cut the leaves at any stage, and the plant will quickly regrow them.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.