Requires a well-drained soil in a sunny position. Prefers chalk and limestone soils, succeeding in grassland. The leaves emit a sweet, aromatic scent when handled. Plants are intolerant of root disturbance and are best planted in their final positions whilst still small. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Many members of this genus can be difficult to grow, this may be due partly to a lack of their specific bacterial associations in the soil.

The herb is occasionally used as a tea. The root is said to be a liquorice substitute, but certainly not from the point of view of taste.

Seed - best sown as soon as it is ripe in a cold frame. A period of cold stratification may help stored seed to germinate. Stored seed, and perhaps also fresh seed, should be pre-soaked for 24 hours in hot water before sowing - but make sure that you do not cook the seed. Any seed that does not swell should be carefully pricked with a needle, taking care not to damage the embryo, and re-soaked for a further 24 hours. Germination can be slow and erratic but is usually within 4 - 9 weeks or more at 13°c if the seed is treated or sown fresh. As soon as it is large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter, planting them out into their permanent positions in late spring or early summer, after the last expected frosts.

Rough grassy and bushy places.