Amorphophallus konjac K. Koch
Much grown from Indonesia to Japan for edible corms. Tuber about 10 in. across, flattish round. l. stalk 15 to 30 in. long, brownish green spotted white; blade large, 3-sect, ultimate segs. oblong-elliptic, cuspidate. Peduncle 2 ft. long. Spathe 8-12" long, ovate, tube about 3" long, pale green with greenish white spots, margin purplish, blade 8" long, wide roundish-cordate, acute, green without, dark purple within, margin undulate.
It is very popular in Japan as a cooking supplement for soups and stew-like dishes. The tuber are raised and then cooked (usually cooking is also done on a commercial basis) or reduced to a substance somewhat stiffer than gelatin. The resultant material is pressed into blocks and sold like tofu in the grocery stores. The Japanese pronounce it cone-yuk
The main substance in konjac is called Glucomannan which has a low caloric content but is rich in dietary fiber. Clinical study indicates the Glucomannan may be responsible for weight reduction and reducing cholesterol in those who have high cholesterol. It is eaten in Japan to clean the digestive tract of toxins.
SOURCE: University of Connecticut EEB
Photos cannot describe the smell that accompanies this incredible flower. It has a very invasive, wide-ranging, smell, described by many observers as roadkill.
This particular plant (and several more Amorphophallus species) was donated to the greenhouse by student, Werner Steigler.
This flower was out from February 6th through February 8th, 2007.
Photos taken in the E.W. Heier Teaching Greenhouse by Mr. Gary Mars. Thank you Gary!
