We love them! Cultivated for their edible roots and leaves, they happily grow in our fields during spring and early summer.
They are usually eated cooked, but raw, thinly sliced or shredded, they can enhance anything from salads to marinated fish to grilled meats.
We like to preserve them in a delicate brine, scented with some star anise for any later use.
Try them with smoked fish, in sandwiches and wraps, in any salads.
Be bold: chop them and add to yogurt with garlic for a different, simple aioli, add them to fish or chicken breast cooked "en papillotte".