Valeriana officinalis L.

Plants up to 150 cm tall, infrequently stoloniferous. Rhizomes reduced; roots fascicled, clavate, 1.5-2.5 mm in diam. Stems hirsute or hispidulous, particularly at nodes, rarely glabrous. Basal and lowermost cauline leaves usually wilted at anthesis; cauline leaves petiolate to sessile; petiole 0-8 cm; blade ovate to broadly ovate, 5-15 × 3-8 cm, pinnatisect; segments 7-15, lanceolate or linear, glabrous or ± hispidulous, base decurrent, margin entire or coarsely serrate; terminal and lateral segments similar in shape and size. Inflorescence corymbiform, large and compact even in fruit, or with 2 distinct, secondary lateral inflorescences; bracts leaflike below, small and linear-lanceolate otherwise; bracteoles elliptic-oblong, oblanceolate, or linear-lanceolate, margin scarious-ciliate, apex awned. Corolla purplish red, pink, or white, funnelform, 4-6 mm; lobes elliptic. Stamens and style strongly exserted. Achenes narrowly ovoid, 4-5 mm, both sides glabrous or pubescent. Fl. May-Jul, fr. Jun-Oct. 2n = 14, 28, 42, 56.

It is a temperate plant. It does best in rich, moist soils. It needs a protected, sunny position. It is resistant to frost but sensitive to drought. In Hobart Botanical gardens. It suits hardiness zones 3-10. In Sichuan and Yunnan.

The leaves are eaten as greens. The leaves are dried and used for tea. The flowers are used for flavouring sauces. The seeds are edible. The root extract and essential oil are used to flavour ice cream, baked goods and drinks. It is used for flavouring rootbeer.

Plants can be grown from seed or by division.