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Leaves - raw or cooked[13, 100]. Rich in vitamin C, but it has a bitter acrid taste[1, 244]. The main interest in the edible qualities of this plant is as a survival food, since it grows wild in the driest deserts as well as in arctic conditions. Large quantities can cause stomach upsets. It is best to dry the leaves (which can be difficult because they are very fleshy) and then powder them and use them to add a peppery taste to foods.
The leaves are dried and ground into a powder to make a spicy seasoning.