It originates from Southern Europe, from where it was brought to Central and Northern Europe by the Benedictines. It was used as a remedy for chills, jaundice, etc.

In the kitchen, the rhizome, leaves and root are used. The leaves are used in soups, sauces, meat and vegetables. The seeds are used for pickling cucumbers and vegetables. The rhizome is dried and is a component of spice blends, but our grandmothers used it to prepare a tasty broth.

It is of a warm nature and has a bitter, pungent and sweet taste. It supports digestion and the function of the organs involved in it.