Parboil for three minutes, then discard bitter water and replace with clean boiling water. Repeat this process three times, then cook the leaves for 15 minutes before seasoning them. A pinch of soda can be added during cooking to break down the fiber and improve flavor. The young shoots under six inches long, found during the spring are used as a vegetable. Remove the fuzz on the shoot by rubbing it off.
Preparation is the same as for the leaves.
Collect flower buds and flowers during the summer. Dip buds in boiling water for one minute, batter and deep fry. When cooked like broccoli, buds are similar to okra. The flower clusters may also be battered and fried. After cooking, buds, flowers and leaves can be frozen.