Succeeds in most soils in a sunny position. This plant has been cultivated for its edible leaves by the Maoris of New Zealand. The plant is a good companion for onions, tomatoes, corn as well as the cucumber and squash family.

Young leaves - raw or cooked. This species has the nicest tasting leaves of the genus, they usually have a mild agreeable flavor especially in the spring. They can be added to salads, cooked like spinach or used in soups etc. The leaves contain about 30 - 40mg of vitamin C per 100g, 1.2% protein, 0.3% fat, 2.4% carbohydrate, 1.2% ash. A zero moisture analysis is also available. It might be best, though it is not essential, to remove the marginal prickles. Stems - cooked like asparagus or rhubarb. They are best if the outer skin is removed first. Young root - cooked. They are woody and not very acceptable. The milky sap has been used as a chewing gum by the Maoris of New Zealand.

Seed - sow spring in situ. This species is a common garden weed and should not need any encouragement.

Waysides, waste and cultivated ground. A common weed, avoiding acid soils and shady positions.