Culinary Use:

• Leaves are cooked
• Used as a vegetable, though the quality is not as good as cabbage
• The young leaves can also be added to salads, though some people find them difficult to digest
• A nutritional analysis is available
• Stem – raw or cooked
• The plant produces a swollen stem just above ground level, and this is often used as a root vegetable
• It has a mild cabbage flavour, when finely grated it makes a good addition to mixed salads and, when cooked, is an excellent vegetable
• It is best eaten whilst fairly small and tender, between a golf ball and tennis ball size
• It becomes coarse with age
• A nutritional analysis is available