It is a species of the Asteraceae family. It is an elongated and irregular tuber about 7.5-10 centimeters long and 3-5 cm thick. Its color ranges from pale brown to white, red or purple; it resembles the root of ginger and its flavor can be assimilated to that of the artichoke.

It is native to North America, being transferred to Europe in the seventeenth century, serving as food for livestock and humans.

It highlights the amount of niacin (vitamin B), which it contains, which helps reduce cholesterol levels and the proper functioning of the digestive system. It also highlights its level of phosphorus and potassium. Its high fiber content is ideal for combating digestive problems. The big difference with respect to other tubers is that it does not contain starch, but rather inulin, a carbohydrate that is transformed into fructose by cooking.

Its use in cooking is very similar to that of the potato, whether in omelettes, stews, or broths. However, unlike other tubers, it can be consumed raw, grated, cut or in thin slices, ensuring that all its properties are transferred to the body. It can also be cooked in the oven, sautéed or steamed as a garnish for meat and fish.

In the fridge, between 6 and 10 degrees.