Thrives in any soil but prefers a sandy loam and full exposure to the south. Plants are hardier when grown on poor sandy soils. Prefers a hot dry position, disliking heavy rain. Established plants are very drought resistant. Only hardy in the milder areas of Britain. Another report says that plants are hardy to at least -30°c. A plant at Kew (1992) has survived the last 3 winters outdoors. This plant is still thriving in 1999, though it has not grown much and has not flowered. Another plant is thriving in an open sunny position at Cambridge Botanical Gardens and must have experienced temperatures of at least -10°c, probably somewhat lower. In the plants native environment, its flowers can only be pollinated by a certain species of moth. This moth cannot live in Britain and, if fruit and seed is required, hand pollination is necessary. This can be quite easily and successfully done using something like a small paint brush. Individual crowns are monocarpic, dying after flowering. However, the crown will usually produce a number of sideshoots before it dies and these will grow on to flower in later years. Plants in this genus are notably resistant to honey fungus. Members of this genus seem to be immune to the predations of rabbits

Fully ripe fruit - raw, cooked or dried for winter use. A staple food for several native North American Indian tribes, the fruits are large, fleshy, sweet and palatable. The ovoid fruit is about 17cm long and 7cm wide. Considered to be a luxury by the native North American Indians, the fruits were often baked in ovens. The cooked fruit can be formed into cakes and then dried for later use. Large quantities of the fruit has caused diarrhoea in people who are not used to it. The dried fruit can be dissolved in water to make a drink. Flower buds - cooked. A soapy taste. The older flowers are best, they are rich in sugar. The flowers, harvested before the summer rains (which turn them bitter), have been used as a vegetable. Flowering stems - cooked. Harvested before the flowers open then roasted. Seed - cooked. It can be roasted and then ground into a powder and boiled. The tender crowns of the plants have been roasted and eaten in times of food shortage. The young leaves have been cooked as a flavoring in soups.

Seed - sow spring in a greenhouse. Pre-soaking the seed for 24 hours in warm water may reduce the germination time. It usually germinates within 1 - 12 months if kept at a temperature of 20°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse or cold frame for at least their first two winters. Plant them out into their permanent positions in early summer and consider giving them some winter protection for at least their first winter outdoors - a simple pane of glass is usually sufficient. Seed is not produced in Britain unless the flowers are hand pollinated. Root cuttings in late winter or early spring. Lift in April/May and remove small buds from base of stem and rhizomes. Dip in dry wood ashes to stop any bleeding and plant in a sandy soil in pots in a greenhouse until established. Division of suckers in late spring. Larger divisions can be planted out direct into their permanent positions. 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 following spring.

Dry slopes usually on rocky or sandy soils.