Easily grown in any moderately good garden soil that is well-drained. Prefers shade and a soil rich in organic matter. This species was widely cultivated as a pot-herb in the 16th century. The bruised or dried root is pleasantly aromatic with a clove-like fragrance. Plants self-sow freely when well-sited. Hybridizes freely with other members of this genus.

Young leaves - cooked. Root - cooked. Used as a spice in soups, stews etc, and also as a flavoring in ale. It is a substitute for cloves with a hint of cinnamon in the flavor. It is best used in spring. The root is also boiled to make a beverage. The root is up to 5cm long.

Seed - sow spring or autumn in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer' Division in spring or autumn. This should be done every 3 - 4 years in order to maintain the vigour of the plant. Very easy, larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the spring.

Woods, scrub, hedge banks, walls etc, usually on good damp soils.