It was known as early as 5000 BC in Mesopotamia, and later in Egypt, China, Greece, and probably also in Central Europe. In Egypt, Greece, and Rome, it was a sacred bird, and the Romans kept them as pets and excellent guard dogs. Geese were of great importance in the Middle Ages, when they were a source of cheap meat.

In our country, geese have certainly been kept since the 14th and 15th centuries, mainly for their meat and goose fat, which, after lard, was a very important fat. Goose was roasted for St. Martin's Day and at Christmas, and the feathers of Czech geese were highly renowned in Europe.

Goose contains a high amount of vitamin B2 and B6, and is a huge source of iron, potassium, and phosphorus.

Goose has a neutral nature and a sweet taste. It enters the spleen and lung meridians. It supports energy production, treats emaciation, fatigue, and loss of appetite.