Plant as early in the spring as the ground can be worked. Loosen soil to a depth of eighteen inches. Plant three seeds every six inches and cover the seeds with ½-inch of soil in rows twelve inches apart.

When the plants are well established, thin seedlings to one plant every six inches.

The roots are ready for harvesting from mid-October onwards. The roots are hardy and can be left in the soil, until needed, well into April. They should keep about a week in the fridge.