ORIGIN AND DISTRIBUTION
The plant is native to Europe, Asia, and North Africa, but it is known throughout most temperate regions of the world as an introduced species which is usually considered a noxious weed.
USES AND ETHNOBOTANY
In the Greek island of Crete the leaves and the tender shoots of a local variety called ampelosyrida (αμπελοσυρίδα) or glykosyrida (γλυκοσυρίδα) are eaten raw or boiled in salads by the locals. The plant is also traditionally consumed by ethnic Albanians (Arbëreshë) in the Vulture area (southern Italy). Chondrilla juncea may have an anti-oxidant activity and some potential for medicinal use. XO-inhibiting activity shown by extracts of the aerial parts of the plant with potential benefits for hyperuricaemia and gout.
PROPAGATION AND CULTIVATION
In the wild the plant reproduces by seed but also by cloning itself at the root; tilling of soil and chopping up plants actually help this species disperse by sectioning and distributing root parts.