A hardy perennial herb from the Himalayas of Tibet and western China with exotic greenish-white to blue tubular flowers that squeeze together atop a 2 ft high unbranched stem . It has large fleshy droopy leaves. Medicinally, it is used to aid in digestion, treat rheumatoid arthritis and in small doses, to calm nerves and is a tonic for the liver. The fresh or dried leaves can be made into a tea or the fresh leaves can be just be eaten. A very easy plant to grow.

culture:
– a hardy, herbaceous perennial
– Grows best in a loamy, well drained soil
– Full sun or dappled shade

propagation:
– sow seeds in early spring or autumn in a cold frame. The seeds need 3-4 weeks of of cold to germinate properly
-divisions in spring.