If it were me I'd separate the plants and pot them up individually. They need a sweet soil - 6.5-7.5 - and free-draining. You may need to pot on more than once over the winter to ensure that the roots don't start to circle the pot. They'll grow on more quickly if the feeder roots are still foraging.

They will keep growing over the winter so it would help if you fed them at least monthly with a liquid fertiliser.

Generally they have a strong root system with older plants having thick roots up to pinkie diameter. When you plant them out allow around a square foot for each plant.

I have seen them planted out with a border of curly parsley - in a municipal garden - and it looked both unusual and colourful.

You'd also be knowing that you can pull off the outer leaves and use them as greens. Both stems and leaf-parts are edible with the leaves having a hint of spinach-bite and the stems being much sweeter. The stems may discolour when cooked but that doesn't affect their goodness.