Sweet Flag (Acorus calamus) This highly aromatic wetland plant both smells and tastes like it belongs in Asian cooking and therefore it is no surprise it is native to India and central Asia as well as southern Russia and Eastern Europe. While the flavor is reminiscent of lemongrass, ginger and nutmeg with sweet, spicy and bitter notes, it's flavor it truly unique.
I suggest using this plant as a spice rather than a vegetable although it can be thinly sliced and added to a salad or candied. I love adding a leaf bundle about 4 inches long to a pot of rice as it cooks. It as a beautiful aroma to the rice and is best served with other Asian inspired foods. Additional it can be added to soups or stews to impart a deliciously complex flavor. Or try add it to a pickling mix.