Hardy cottage garden vegetable much cultivated in former times. Harvest the new shoots in spring to use like asparagus, then allow leaf growth. Leaves are high in iron and can be used raw (in small quantities only, due to the oxalic acid content and bitter taste) or steamed like spinach. Young flower buds can be eaten lightly cooked, and the seeds, though small, are easily harvested and can be mixed with other flours. Soak overnight and rinse before using. Plant in full sun. Prefers some moisture. Height to 150cm. 9cm pot.