The leaves and flowers of this species are edible and highly valued in French cuisine. The leaves, in particular, are known for their juicy texture. Their flavor is similar to spinach—slightly bitter and salty.
Both the flowers and leaves, along with the tender stems, can be eaten raw or cooked, used as a vegetable much like spinach.
The leaves shine in salads, meatballs, pickles, savory pie fillings, scrambled dishes, stews, soups, and more.
