Early in the year, "Gundelia" plants growing in the wild are cut at the base and the thorns are removed. Leaves, stems, roots, and particularly the undeveloped flowerheads can be eaten. The base of the young leaves which is still under the surface is used by Bedouin and Arabs to make akkub soup. In the West Bank, young flowerheads, stems and leaves are fried in olive oil, mixed with a stew of meat chops until well done, and served mixed with yogurt. "Gundelia" is said to taste like something between asparagus and artichoke. Another dish is to put a trimmed inflorescence in a meatball, fry these in olive oil and then simmer them in a sauce containing lemon juice. In rural communities in northern Iraq, "Gundelia" is still being used as a vegetable, but in Israel collecting for the market resulted in a decline in the plant population and collecting is restricted to personal use.