It is a delicate, easily digestible vegetable that supports weight loss. It is a suitable addition, especially to a winter diet. The scraped root is boiled in acidified water for about 20 to 30 minutes and served like asparagus with meat or other vegetables.

It was originally called black salsify, because folk wisdom claimed that if placed in a snake's mouth, the snake would die. It began to be used as a vegetable around the 16th century. It originally comes from southern Europe and the Middle East. It probably spread to the rest of Europe from Spain. Thanks to its name, the Celts and Germanic peoples ate it mainly because they believed in its magical effects against the bubonic plague and snake bites.

It is rich in carbohydrates, proteins and fats, but mainly contains inulin (a soluble fibre acting as a prebiotic in the large intestine, it has a low carbohydrate content, improves blood sugar levels and is suitable for diets and problems with digestion and excretion, and greatly helps in the revitalisation of the large intestine). It should therefore not be missing from the diet of diabetics. It contains high amounts of vitamins A, B1, B2, C and E. As for minerals, it mainly contains phosphorus, potassium, magnesium, calcium and iron.

It has a sweet taste and a cooling nature. It supports the activity of the centre (spleen, pancreas, stomach), helps to form blood and fluids, and is suitable for constipation and dry skin.