Scorzonera judaica is a perennial herbaceous plant with a cylindrical rhizome ending in a globose tuber.

[8] Scorzonera judaica has a broad geographical area, stretching from the sub-desert and steppe regions of the western part of the Irano-Turanian Region: Anatolia, Transcaucasus, Syria, Israel, Jordan, northern Egypt, Iraq, Iran and Afghanistan.

The roots, once dug up, were thoroughly rinsed, cut into sections and boiled in salt water for a few minutes, before being sautéed in a frying pan with a dash of olive oil.

[citation needed] A palatable soup can be made from 20 roasted corms, flavored with spring onions, olive oil and a dash of salt.

[10] Scorzonera judaica is one of eighteen species of geophytes and hemicryptophytes that were found to be consumed by porcupines in the Negev Desert highlands.