Requires a very well-drained soil and a sunny position. Plants are only hardy on the south coast of England, where they succeed from Torbay westwards. A monocarpic species, the plant lives for a number of years without flowering but dies once it does flower. However, it normally produces plenty of suckers during its life and these take about 10 - 15 years in a warm climate, considerably longer in colder ones, before flowering. This plant is widely used by the native people in its wild habitat, it has a wide range of uses. Members of this genus are rarely if ever troubled by browsing deer.

The heart of the plant is very rich in saccharine matter and can be eaten when baked. Sweet and delicious, but rather fibrous. It is partly below ground. Can be dried for future use or soaked in water to produce a flavorful beverage. Seed - ground into a flour. Flower stalk - roasted. Root - cooked. Sap from the cut flowering stems is used as a syrup. The sap can also be tapped by boring a hole into the middle of the plant at the base of the flowering stem. It can be fermented into 'Mescal', a very potent alcoholic drink.

Seed - surface sow in a light position, April in a warm greenhouse. The seed usually germinates in 1 - 3 months at 20°c. Prick out the seedlings into individual pots of well-drained soil when they are large enough to handle and grow them on in a sunny position in the greenhouse until they are at least 20cm tall. Plant out in late spring or early summer, after the last expected frosts, and give some protection from the cold for at least their first few winters. Offsets can be potted up at any time they are available. Keep in a warm greenhouse until they are well established.

Dry stony limestone slopes, 1000 - 1500 metres.