I use them in savory pancakes, egg fu yung, rice fritters, in nasi goreng, in steamed rice cakes, in my version of kedgeree with smoked sturgeon or trout (I can only eat fresh water fish), in cornbread, and several other dishes I can't thing of offhand.
I have four pots of these and cut them in turn. They must like the climate here because they grow like weeds and self seed all over the place - my neighbor has some that must have blown into the yard last year when I didn't catch all the seed heads.
in this photo, two of the pots. 
