Sea Kale

Young leaves of this plant, which can be eaten both raw and cooked, have a pleasant, almost nutty flavor. They are well-suited for mixed salads and are very tasty as cooked vegetables. Note that older leaves can become bitter and less pleasant. The young shoots are also edible, both raw and cooked. These are available in the spring and have a delicate nutty flavor with a crunchy texture. Blanching the shoots is often recommended, and they can be prepared like asparagus. When cooked, they retain their crunchiness and have an appealing flavor that resembles hazelnuts, with a slight bitterness. The root of this plant can be boiled and is rich in starch and sugars. The young flower buds can be eaten both raw and cooked. These buds are harvested when they are about 10-15 cm long and before the flowers open. They can serve as a type of sprouting broccoli.