It is a cultivated vegetable with a bitter taste that is used mainly in salads, and almost always, it is eaten raw.
During the period of Lent, it is one of Crete's most important aromatic herbs. It is eaten with oil and vinegar. In many areas of Crete, including Malevizi, it accompanies, along with the also raw artichoke, the well famous Cretan tsikoudia.
