Leafy perennial harvested for highly valued rhizome roots used in cooking and traditional medicine for its anti-inflammatory properties.
Tubers are typcially grated and added to stir fries or steeped in boiled water as a herbal tea. Tubers can be dug up in Autumn and winter for eating, and for growing by division.
Grow in pots in shadehouse or patios. Likes moisture, warm conditions and protection from strong sunlight and winds. Leaves typically wilt and die back in cooler months.