Traditionally used in Asian cuisine, we also use it in our Drunken Botanist collection; specifically in the Old Havana Rum Garden set. Both the leaves and the roots can be used; the roots impart a very nice, lemony flavor. Plant outside in spring after last frost date. In fall just before first frost, stalks can be harvested (cut off top leaves and save 6-” sections of the bulbous shoot bases) and frozen for culinary use. Smaller container plants can be overwintered indoors in bright light locations.