This plant grows very well around here. It tastes like a sharp sesame flavor. You may have had it in Asian cooking, maybe raw on sushi or chiffonade style on rice. It spreads by casting seeds in the wind and is very hearty. So be careful if you plant it because you may end up with too much soon. I think it has the same flavor whether the leaf is green or purple, but I like the look of the purple better. We also have a curly edge variety. Early in the season it's less fibrous (and better imo), and now you have to pick the smaller, newer leaves to avoid a mouthful of strings. It can be an annual ornamental plant in gardens too because it's quite pretty. It has a darker color top and a lighter color on the underneath side of each leaf and the leaves are light weight so often flutter in the wind and are pretty. This bowlful will go into the dehydrator to be saved for winter to be crumbled on warm dishes when it's cold out.
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