Mainly cultivated for its large white tapered root, but typically not harvested until the 3rd year, to allow the roots to grow to substantial size. After the first frost in the autumn kills the leaves, dig up the rood and divide. The main root is harvested and one or more large offshoots are replanted to produce next year’s crop.
Leaves reach a height of 2’
Perennial in zones 2-9
Often grated and mixed with vinegar to store. Leaves are edible, though not commonly eaten. Can be used in soups. Most common in Bloody Mary cocktails and cocktail sauce. Used as a spread on meat, chicken, fish, and sandwiches. Plant has antibacterial properties. Often used in herbal poultices.
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