- Fresh tender young leaves used in salads.
- Cooked they go well in egg dishes and can be used like spinach.
- Try sautéing them as a vegetable.
- They make a great soup similar to Okra, where they have a thickening effect.
- Great as a steamed vegetable, also used in fillings for pies etc.
- Try them in lasagne or on pizza.
- The youngest, low-fibre roots in autumn or spring need to be dried then powdered before using in bread dough or biscuits etc. Note: It is illegal to dig up roots without landowner’s consent.
- Flowers can be candied, and flower buds are delicious as a tempura.
- Dried leaves contain up to 12% mucilage, vitamin C, potassium, and flavonoids.
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