How to use: Fresh in salt: Wash in warm water several times, removing the salt, before consumption. Dehydrated: Rehydrate in warm water for 20 minutes. Kitchen: Once the salt has been removed or rehydrated, use as a fresh vegetable. Ideal crushed or chopped into filling masses such as croquettes, empanadas, in creams for sauces. Sliced over salads, toasts, ceviches, tartar, tempura, tataki. Being gelatinous, it binds very well. Good thickener. Health: It stands out for its magnesium, iron and protein content. It surpasses foods rich in copper such as crustaceans, molluscs or nuts, and products rich in zinc such as chickpeas, lentils, soybeans or meats.