Habitat: edges of brackish and salt marshes; introduced from Europe and now grows wild. Identification: perennial herb from 0.6 — 1.2m (2 — 4 ft) tall, from thick, large taproot; stems upright, often branched, stout, hairy . . . Flowers: several in cluster at base of upper leaves in summer; each with 5 pink, spreading petals 2 — 3 cm (0.8 — 1.2 in) long. Fruit is dry, flattened disc, divided into 15 — 20 segments. Harvest: leaves in early summer, flower buds in summer, and roots from late summer through winter. Preparation: whole plant contains mucilagelike material; roots are best source. Use young leaves in early summer as okra-like soup thickener or as potherb. Pickle flower buds. Boil thin sliced, peeled roots for 20 min in enough water to cover them. Strain off roots; for candy sweeten the liquid and boil until very thick. Beat and drop spoonfuls on waxed paper to cool. Roll pieces in confectioner’s sugar. For vegetable, fry boiled root slices with butter and chopped onion until browned. Use water from boiling any parts of plant as substitute for egg white in
