Requires a well-drained soil in full sun. A deep-rooted plant, it prefers a sandy loam with added leaf mould. This species is well-suited to informal and naturalistic plantings, especially as part of a collection of native species. We are not sure how hardy this plant is in Britain, but judging by its native range it should succeed outdoors in many parts of the country. Plants are monocarpic, living for a number of years without flowering and then dying after flowering. The stems, leaves and flowers are dotted with glands, making the plant look blistered. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Root - raw or chewed for its pleasant sweet flavor. The root can be dried, ground into a powder and stored for later use. Leaves - cooked. The peeled stems have been used as a food. A tea-like beverage is made from the dried leaves.

Seed - pre-soak for 12 hours in warm water and sow in early spring in a greenhouse. When they are large enough to handle, prick the seedlings out into individual pots and plant them out into their permanent positions in the summer.

Dry desert and alluvial soils to 2000 metres. Prairies and open wods on sandy, clayey and rocky soils.