| http://www.w3.org/ns/prov#value | - It is a sturdy, easy-to-grow leafy plant that comes back year after year, and belongs to the same botanical family as rhubarb and buckwheat, which is always fun to know.I think of it as being halfway between a green and an herb: its flavor is notably tangy and sour, and it can be eaten raw or gently cooked, but in both cases it is best served in combination with other ingredients, so its pungency
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