Amorphophallus konjac is one of the best-known species within the genus and an ideal choice for beginners looking to start a collection! This species is a tuber-forming arum that is native to Yunnan Province in China, but is now widespread throughout Southeast Asia. There, it grows in wooded, humid areas with warm summers and relatively cool winters. In Asia, the plant has long been cultivated for its large tuber, from which konjac flour, amongst other things, is made. This is used in various dishes and food products. The tuber can also be used as a vegetable, but must first be cooked before it is edible.
The species forms a large underground tuber from which a single leaf or an inflorescence emerges each year. Flowering usually takes place before the leaf emerges. The inflorescence consists of a purplish-red, bract-like spathe containing a dark spadix. During flowering, the plant may temporarily produce a strong scent to attract pollinators. After flowering, a large, umbrella-shaped leaf develops with a mottled pattern on the stem. Under favourable conditions, this leaf can reach a height of over 1 metre.
Like other Amorphophallus species, the plant has a dormant period during which the leaf dies back. This usually occurs in autumn or winter. During this period, the corm can be stored in cooler, drier conditions, preferably indoors in a container of dry potting compost. In temperate climates, the species can be grown as a container plant. The corm usually sprouts again in spring when temperatures rise. The plant grows best in a well-aerated, humus-rich soil that remains slightly moist but is not waterlogged for long periods. With sufficient warmth, the corm grows relatively quickly and, over time, side corms may also develop.
Sowing instructions: Plant the bulb in a well-aerated soil mix and keep the soil constantly slightly moist. Temperatures of around 22–28°C are suitable for initial development. Place the bulb in a warm spot with plenty of indirect light.
