It thrives in wet areas and sandy soils, and is characterized by its long, thin stems, which lack visible leaves or flowers. Though not commonly used in modern cuisine, some culinary traditions still incorporate it creatively. In Asia, it has been used to flavor broths and soups, and its young shoots can be eaten as wild vegetables. In historical European cuisine, it was once used to clarify wine and beer, due to its high silica content. Interestingly, its dried stems were traditionally used as a natural abrasive sponge to clean kitchen utensils and polish metal objects. With its unusual shape and durability, this plant remains an intriguing ingredient with unexpected applications.