We have almost no information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in much of the country. It can be assumed that plants will require a moist but well-drained soil in a sunny position. This is a taxonomically very difficult genus, many of the species now included in it have at times been included in other genera.

Root - raw or cooked. It can be used as a vegetable or can be dried and ground into a powder and then be mixed with cereal flours or added as a flavoring to soups etc. Seed. No more details are given, though it is most likely used as an aromatic flavoring in cooked foods.

Seed - best sown as soon as it is ripe in a cold frame. Stored seed can be rather slow to germinate, when sown in the spring it usually takes at least 12 months to germinate. Giving it a period of cold stratification might reduce this time. The seedlings need to be pricked out into individual pots as soon as they are large enough to handle, and should be planted out into their permanent positions in the summer. Fresh seed can be sown immediately in situ. Division may be possible in spring or autumn.

Open rocky places at low elevations, often with sagebrush.