Native to the mountain forests of Papua New Guinea, this bushy perennial offers crunchy, mushroom-flavoured leaves. The leaves are nutritious and contain calcium, beta-carotene, iron, vitamin C (among other vitamins) and minerals. The leaves contain more protein than mushrooms.
Often eaten raw in salads and sandwiches, the leaves can also be used in omelettes, quiches, soups and stir-fries (add them near the end for a fuller flavour).
The plant enjoys rich, fertile soil in a warm part-shade position. It prefers regular watering although it can tolerate drier conditions.
It grows to around 60cm in height and offers blue flowers in spring.