A tall biennial with large, wavy foliage and clusters of thistle-like purple flowers in summer. The flowers should be harvested prior to producing seeds as it can become weedy if allowed to go to seed.

Flavours/Food Partners

As a nice crisp root vegetable with a sweet and pungent flavour. It has long been popular in East Asian countries as a staple food. The young leaves and stems are also eaten raw and cooked as a green leafy vegetable. Partners well with other root vegetables like carrot and daikon. It has a strong flavour so partners best with chillies, onions and ginger and garlic.

Health/Cooking/Medicinal

The young leaves are used in salads or cooked, and the roots and flower spikes are used in a range of dishes where they are pickled, baked, boiled or steamed. It can be blended with dandelion to make a healthy tea. Harvest the roots at about 3-4 months depending on location. The leaves can be picked at any time after the plant has become established. As with any other wisely grown herb, there are a multitude of ailments that it is reported to cure or moderate.

Landscaping/Planting

General garden conditions; plant in rows 50cm apart. The harvestable roots are quite large, and it prefers a good sandy loan. It is not suitable to pot culture. Water regularly during the summer months.

Cultivation/Fertiliser

Give regular applications of Seasol and Powerfeed to keep the plant healthy and producing well.

Herb Attributes