The single or branched stem can grow to one metre (three point three feet) tall.

The green or purplish leaves are up to 10 cm (4 in) long on stalks of a similar length and are arranged spirally.

[4] Native to the Mediterranean region, it is naturalized in other parts of the world, including much of eastern North America,[1] much of tropical Africa, Western Europe and Japan.

silvestre as vlita (Modern Greek: βλίτα) and eat the leaves and the cooked tender shoots, served with olive oil, lemon and salt.

In Lebanon (especially to the north) a side dish is made from the young shoots; they are cooked in olive oil, onion, chilli, and burghul, seasoned with salt and lemon, and eaten with pita.