According to an old book "Hyangyakgugupbang" published in the first half of the 13th century, this vegetable had been used for food and medicinal purposes in Korea.

"History of Koryo (918-1392) Dynasty", a book brought out in the 15th century, says that kimchi, made with phucho, became one of the dishes for national memorial service.

With peculiar taste and aroma, phucho contains protein, fat, vitamins and antimicrobials.

The Korean people have used it as a substitute for diuretic, diarrhea and hemostatic remedies. It is also efficacious for dyspepsia, bronchitis and neurasthenia.