This is one of the best-tasting vegetables on the planet. Gourmet stores in Europe (where it's grown as a crop) and supermarkets in the south (where it's been popular since the days of the pioneers) sell it canned.
Make sure you collect only the young stems and leaves in the spring, never the roots, flowers, berries, or summer or fall plants, which are poisonous. Avoid plants more than 8 inches tall. Prepare as directed below, or you may get very sick. Beginners should use this dangerous gourmet vegetable only under expert supervision.