When I was a kid visiting the beach, I ate some of the big, tough seaside pennyworts (H. bonariensis, I think) in the mistaken belief that they were nasturtiums. I recall being unimpressed with the flavor, but I haven't tried them lately. Now I feel the need to try again. Any idea which pennywort is used?
The thing about the can is: It's a REAL can, like they used to be in the US. I mean: You'll knock yourself out if you try smashing it on your forehead. Good luck even making a dent into that fortress of liquid treasure...