Flowers can be harvested from late spring to early summer.
Divide in spring or autumn shortly after they have finished flowering. Cut the foliage back to around 30 cm. Plant divided clumps in a hole that is not too deep, more or less the same depth they were. Cover with soil and water well.
Make a furrow 3 cms deep, as long as the bed will accommodate. Plant the seeds between 3 - 15 cms apart and cover with soil. Firm the soil over the planted row. Transplant as soon as the leaves touch each other.
Long blooming season, known to bloom from late spring until autumn. Flowers range from 5 - 20 cm in the familiar Lily shape and consist of 3 petals and 3 sepals.
Was taken as tea for pain-killing properties in the late 19th century.
The flower buds (while they are still green and firm) can be steamed, boiled, pickled or stir-fried. The fresh petals are lovely in salads, and dried, for use in clear broths or miso soups.