Requires a very well-drained but moist high-grade soil and a very sunny position when grown in areas cooler than its natural climate. The plant only tolerates short-lived light frosts. One report says that it tolerates temperatures down to about -5°c in its native range but is less hardy elsewhere whilst another report says that it succeeds in areas that are cooler than its natural range. A third report says that it succeeds outdoors in south Cornwall. The crushed leaves smell like cucumbers. Flowers are produced on the old wood. The flowers are rich in nectar and are pollinated by parrots in the wild. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Seed - cooked. The fresh raw seed contains high levels of saponins and can be harmful. The cooked seed tastes like a sweet chestnut. It probably requires considerable leeching before it is safe to eat. The Australian aborigines finely sliced the seeds and soaked them in running water for 10 days before roasting them and grinding them into a powder. This powder could be stored for later use. The seeds are about 3 - 4.5cm wide and are carried in pods 10 - 25cm long and containing 3 - 5 seeds.

Seed - we have no details on this species but would recommend sowing it in a greenhouse as soon as it is ripe (if you can get hold of ripe seed!). Pre-soak stored seed for 24 hours in warm water and sow in a greenhouse. Prick out the seedlings into individual deep pots as soon as they are large enough to handle. Grow them on for at least the first winter in a greenhouse before planting out in the summer. Give the plants some protection from winter cold for their first year or two outdoors.

Rainforests and on the banks of creeks, usually in good rich moist soils.