Young leaves - cooked or raw. The leaf is hairy and the texture is mucilaginous. It may be full of minerals but it is not pleasant eating for most tastes. It can be chopped up finely and added to salads, in this way the hairiness is not so obvious. Young shoots can be used as an asparagus substitute. The blanched stalks are used. Older leaves can be dried and used as a tea. The peeled roots are cut up and added to soups. A tea is made from the dried leaves and roots.The roasted roots are used with dandelion and chicory roots for making coffee.
The plant grows very quickly, producing a lot of bulk. It is tolerant of being cut several times a year and can be used to provide 'instant compost' for crops such as potatoes. Simply layer the wilted leaves at the bottom of the potato trench or apply them as a mulch in no-dig gardens. A liquid feed can be obtained by soaking the leaves in a small amount of water for a week, excellent for potassium demanding crops such as tomatoes. The leaves are also a very valuable addition to the compost heap.A gum obtained from the roots was at one time used in the treatment of wool before it was spun.
If you have sufficient seed you can try an outdoor sowing in situ in the spring.Division succeeds at almost any time of the year. Simply use a spade to chop off the top 7cm of root just below the soil level. The original root will regrow and you will have a number of root tops, each of which will make a new plant. These can either be potted up or planted out straight into their permanent positions.
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