This vegetable was already known to the Egyptians, Greeks and Romans. Its aromatic leaves and stems were used in funeral rites. It grew wild in marshy soils in Europe, Asia, North Africa and America. The first records of its use date back to the 16th century, when it was mainly used as a medicinal plant. It began to be cultivated in the Mediterranean region, but it did not reach Central Europe until the turn of the 17th and 18th centuries.

It contains high amounts of ascorbic acid, beta-carotene, proteins, phosphorus, iron, calcium, magnesium, B-group vitamins and essential oils.

It is very tasty in vegetable mixes, soups or salads. Juice is pressed from it and the seeds are used as a spice.

It benefits the stomach and spleen, supports liver detoxification, purifies the blood and dries dampness. It clears wind (tremors, cramps, dizziness, tics). It is excellent for acne, eye inflammation, bladder inflammation and burning during urination. It supports joints, bones and ligaments in cases of arthritis, rheumatism, gout and dampness in the intestine.