This long-stemmed green is eaten in Mexican cuisine. Only the spiky flower buds not the larger leaves are eaten and the taste is similar to spinach but looks a lot like, and has the texture of, broccoli. Typically the greens are boiled, drained, then squeezed out. The sprigs are then batter-dipped then pan fried encasing cheese like a chile relleno. This dish is called Tortas de Huauzontles.