Easily grown in any fertile soil in full sun or partial shade. Prefers a cool position in a moist well-drained humus-rich soil in partial or dappled shade and protection from scorching winds. Tolerates sandstone and limestone soils but becomes chlorotic if the pH is too high. Prefers a pH between 6 and 6.5. Hardy to about -25°c. All members of this genus have more or less edible leaves and flower buds, though those species with yellow flowers can cause diarrhoea if eaten in large quantities. This species has mainly white flowers that are at first yellowish at the base then turn violet. There are some named varieties selected for their ornamental value.

Young leaves and flower buds - raw or cooked. A very mild flavor, when boiled as greens they are best mixed with other stronger tasting leaves. When added to soup they thicken it in much the same way as okra. Flowers - raw. The leaves are a good tea substitute.

Seed - best sown in the autumn in a cold frame. Sow stored seed in early spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer. Division in the autumn or just after flowering. Larger divisions can be planted out direct into their permanent positions, though we have found that it is best to pot up smaller divisions and grow them on in light shade in a greenhouse or cold frame until they are growing away well. Plant them out in the summer or the following spring.

Rich soils in deciduous woods and forests in the mountains.