Elecampane

Inula helenium

root · prebiotic

A bitter, aromatic root, candied in sugar into cough sweets, or steeped.

Origin

Central Asia, naturalized in Europe

Where to find it

Escaped from cottage gardens, it grows near farms and in damp meadows; in Russia and Ukraine, its dried root is sold in herbal shops as “devyasil”.

Season (United States)

all year round

Preparation

The root is washed, peeled and cut into pieces, which are cooked in syrup until translucent; for tea, one teaspoon of dried root is boiled for ten minutes.

Molecules

Fructans (inulin, FOS)In small amounts, not counted Insoluble fibers

Did you know?

It was in its root that inulin was discovered, named after its Latin name, Inula.