This invasive plant can be easily spotted from the roadside, growing in dense stands on moist soil. The flavor/texture profile is similar in many ways to celery and rhubarb – it is very tart with a green apple flavor yet sinuous like celery. Discard the leaves and use the stalk, which can be peeled if needed. The core is hollow, for those good with a knife try making a quick flute/whistle to annoy your kitchen mates with.
For raw preparation use young plants or the very tops of bigger ones, fine Brunoise and add to salads or soup garnish for a surprising tart apple zip.