A low-lying, hairless perennial, this succulent grows to 50cm in height on rocky shores and beaches. The plant is aromatic when crushed and its stems, flowers and leaves are used in pickles. The leaves are either used fresh in salads or boiled and used in omelette preparation. to the tropics, taro in Turkey is grown on the Mediterranean coast in humid, sunny habitats. The leaves and corms are boiled, dried, roasted, milled and baked following boiling or soaking overnight to get rid of the plant's toxins (calcium oxalate). Lemon is also used to remove the mucilage.