Root - raw or cooked. Very young roots can be eaten raw, but older roots are normally cooked. They can be up to 120cm long and 2.5cm wide at the top, but are best harvested when no more than 60cm long. Old and very long roots are apt to become woody at the core. Although it does not have much flavour the root can absorb other flavours.

Young roots have a mild flavour, but this becomes stronger as the root gets older. The root is white but discolours rapidly when exposed to the air. Roots can be dried for later use. They contain about 2.5% protein, 0.14% fat, 14.5% carbohydrate, 1.17% ash. The root contains about 45% inulin. Inulin is a starch that cannot be digested by the human body, and thus passes straight through the digestive system. In some people this starch will cause fermentation in the gut, resulting in wind. Inulin can be converted into a sweetener that is suitable for diabetics to eat.

Young leaves - raw or cooked. A mucilaginous texture. The leaves contain about 3.5% protein, 1.8% fat, 19.4% carbohydrate, 8.8% ash.

Young stalks and branches - raw or cooked. Used like asparagus or spinach. They taste best if the rind is removed. The leaf stalks can be parboiled and used as a substitute for cardoons. The pith of the flowering stem can be eaten raw in salads, boiled or made into confections. A delicate vegetable, somewhat like asparagus in flavour.