An easily grown plant, succeeding in sun or part shade in any fertile soil. Prefers a good deep loam and a semi-shady position. Requires a sheltered position. Plants are hardier when grown in poorer soils. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun. Grows well by water.

Young shoot tips - cooked. Used as a potherb or as a flavoring in soups. Root - cooked. Large and spicy, it is used in soups. Pleasantly aromatic, imparting a liquorice-like flavor. A substitute for sarsaparilla (Smilax spp.), it is also used in making 'root beer'. Fruit - raw or cooked. Pleasant and wholesome to eat. They can be made into a jelly. The fruit is about 4mm in diameter.

Seed - best sown as soon as ripe in a cold frame. Stored seed requires 3 - 5 months of cold stratification. Germination usually takes place within 1 - 4 months at 20°c. When large enough to handle, prick the seedlings out into individual pots and grow them on in light shade in a greenhouse for at least their first winter. Once the plants are 25cm or more tall, they can be planted out into their permanent positions, late spring or early summer being the best time to do this. Root cuttings 8cm long, December in a cold frame. Store the roots upside down in sand and pot up in March/April. High percentage. Division of suckers in late winter. Very easy, the suckers can be planted out direct into their permanent positions if required.

Rich woodlands and thickets.