Amorphophallus Konjac
Also known as "Voodoo Lily". This is a Lily that produces an edible corm prized in Japan and other asian countries. The starchy corms are harvested in winter to make konjac flour or jelly. Japanese use konjac flour to make shirataki noodles. The starch is used to make a popular neutral flavoured firm jelly that can be used in savoury dishes or flavoured with fruit syrups to make flavoured jelly sweets/deserts.
Konnyaku corms sprout up early summer & make spectacular unique looking plants (see photo 1 & 2 of my mother plant). They have a striking purple coloured vase shape flowers in mid/late summer (very spectacular but don't smell that great so can be cut off if you want, or don't smell them.. Late autumn/early winter the plant dies down & becomes dormant over winter. That is when you harvest the corms, if you want to. Or just leave them alone to come up again next spring.
They do best in partial shade, in deeply worked, organically enriched (compost) free draining but moisture retentive slightly acidic soils. Water consistently over summer months. They dont like dry heavy poor draining soils. You can also grow Konnyaku in containers, keeping in mind their cultural requirements.
You are purchasing one healthy new season Konnyaku Lily plant in a 1lit pot planted in organic potting mix. They will grow a lot bigger so now is a good time to ship them off while they are still small.
Photo 1 - showing my Konnyaku mother plant in spring/early summer growth (not the plant you are purchasing).
Photo 2 - Konnyaku mother plant putting on more summer growth
Photo 3 - potted Konnyaku plants, the grade you are purchasing. They grow fast over this period so will get bigger from here on
Full cultural growing information provided.
