Propagation
Sow fresh seeds from autumn to spring and in cold climates place in a cold frame.

Root cuttings are easily transplanted.

Note:
In the past the roots have been used for herbal tonics such as a laxative or diuretics and the leaves for culinary purposes, as in salads. 

The roots may be dried and roasted then ground to a powder. This is added to coffee to give a pleasant bitter taste. The roots are also lifted and replanted in a dark cellar to produce blanched shoots, which are known as 'chicons'. 

All parts of the plant including the sap may cause skin irritation when touched; care should be taken when dealing with this plant.

Botanic information
Leaf: The dark green lanceolate leaves may be lobed and the plant produces both basal and stem leaves that have a short petiole. The texture is rough and the underside has prominent venation.

Flower: The flower-heads appear terminally or axillary and open early in the morning and close around mid day. They range in colour from sky-blue to white and have numerous ray florets that are toothed at the tips. The flowers appear during summer.

Fruit: The small seed is very viable but the plant may be reproduced vegetatively.