As a novel African spice, this plant is of huge interest to the food production industry. I like to infuse it in a neutral spirit-like white rum for both drinking and cooking purposes. It can also be dried and placed in a grinder.

The leaves are edible and can be cooked with butter or olive oil as a substitute for spinach. If made into little bundles they are almost perfect substitutes for waterblommetjies in both taste and texture.

They’re also great as a fodder for domestic animals and can be dried and taken as a supplement. They contain the vitamins A, D, K and E, and the minerals such as magnesium, zinc, iron, calcium as well protein.

The plant is easily propagated from seed or cuttings. It does require support and can be grown on a trellis, a fence or a suitable tree. Plants are large, but tidy.

Deep, fertile soil is best as one of the usable parts of the plant is its tuberous roots, which can be harvested non-destructively, but only if the soil is easily dug and replaced.

The plant is virtually evergreen in warm climates with a short deciduous phase in late spring. But in cold climates it can be cut back by the frost to the roots, which should be mulched well to protect them from the chill.

Moderate water and fertilisation needs make this species remarkably easy to cultivate. In fact, under the right conditions it pretty much grows itself, but a good multi-nutrient fertiliser in season and some supplemental water during drought will increase growth and yields.

Seeds are produced in horned pods in November/December after spending winter on the vines. They have thistledown and will blow away in the wind so it pays to collect them just as they start to crack open and dry them inside.

Plants produce a lot of seed, but you need two clones to produce them so do not plant all your stock from the cuttings of one plant.

Cuttings are easy from semi-hardwood cuttings in summer, and will even root in a glass of water.