The leaves and roots of this indigenous biennial smell and taste like peppers and radishes. It was one of the first edible wild plants to be exported back to Europe where it became wildly popular. It was a staple food of the Blackfoot tribe and was used as a hunting charm. The long taproot makes an excellent cooked vegetable. The tender young leaves can be cooked or used in salads. The root can be dried, candied, made into pickles, used to thicken soup, or boiled in honey to make a soothing cough syrup. Native Americans used root tea to treat obesity and bowel pains. Tea made from the flowers is mildly sedative. Recent research has shown the seed oil to useful in treating a great many maladies including PMS, menopause, rheumatoid arthritis, multiple sclerosis, schizophrenia, Parkinsonâs disease, high blood pressure, memory loss, alcoholism, anorexia, hyperactivity, asthma, migraines, diabetes, prostatitis, eczema, and heart disease. The oil contains the essential fatty acids gamma-linolenic acid, gamma-linoleic acid, and vitamin F which are converted in the body to hormone-like substances (prostaglandins) that regulate many body functions and reduce pain and inflammation. Although the oil is currently available at any health-food store, there is a movement afoot to require a doctorâs prescription to obtain it.