A large, coarse perennial with blue-green leaves and cluster of white flowers. Prized for its tender young shoots which are blanched early in spring and used as a vegetable similar to asparagus; without blanching they are intolerably acrid. It has a pleasing firmness and very agreeable flavor, likened to hazelnuts with a touch of bitterness.

The blanched leafstalks are eaten raw in salads, boiled, baked, braised, basically cooked anyway asparagus is. The leaves can be used as a potherb.