Garrawang is a low sprawling climber, with dull ovate leaves, and greenish-yellow bell shaped flowers.

The Wurundjeri-woiwurrung would eat it raw if ripe, however, in cases where it was not ripe (outside June to January) it was roasted before eating.

It is particularly prominent from June to January, and planting in summer will allow it to germinate in 12 weeks by autumn, which can be improved by washing dried seeds in detergent, or straining seed after fermentation in water for two weeks.