W. Fitch’s drawing of Amorphophallus konjac, also known as devil’s tongue and voodoo lily, clearly details some properties of this species. For example, two versions of the entire plant are drawn. In the centre, Fitch shows a compound leaf growing from an unearthed tuber. On the left, Fitch shows the plant as it might look while growing in the ground and flowering. Fitch was obliged to show the plant at leafing stage and inflorescence stage separately since both do not occur at once; the impressive spathe and spadix emerge in late winter, and the single leaf will not emerge until well after the inflorescence has died back. Also, the artist has accurately depicted the roots coming from the top of the tuber–providing needed support for the top-heavy inflorescence–and has included a small tuber emerging from the larger one. Over the growing season, a new, larger tuber is formed, which replaces the older tuber. As the tubers grow larger, so do the leaves and inflorescences. A mature voodoo lily can be nearly two metres high, and the spathe alone can measure about one metre, with the spadix growing even longer.
One thing that cannot be shown in a botanical drawing or photograph is the scent. The voodoo lily emits the scent of decaying flesh in an attempt to attract its natural pollinators, carrion flies (Calliphoridae spp.). While researching this species, I came across many gardening posts discussing just how terribly, awfully, horribly bad the smell of Amorphophallus konjac is. Most, but not all, thought it was worth growing anyway. If you would like to try growing this unusual species, the Wisconsin Master Gardener Program has this information sheet on Amorphophallus konjac growth and care.
Despite the terrible smell of its inflorescence, the corm of the voodoo lily is used to make a popular food in Japan known as konnyaku (yam cake). The corms, which can reac6h the size of a large grapefruit, are cultivated and made into flour, jelly, or a vegan version of gelatin. Konnyaku can also be made into a type of noodle called shirataki. I have not tasted konnyaku, but am tempted to try out this recipe.
Very interesting! I lived in Japan for quite a number of years and developed a taste for konnyaku and shirataki. I also used to work in the LH Bailey Hortorium Conservatory when I was a graduate student at Cornell. They have a very famous giant Amorphophallus http://blogs.cornell.edu/arum/ but it was not there when I was there. But I did not know that the plant you get konnyaku from was the same genus as the Titan Arum.
Konnyaku is an excellent source of soluble fibre and is less obnoxious than the favourite North American soluble fibre source, psyllium. Your colon will be very happy when you eat it.
I currently live in Tochigi prefecture which is the second largest area producing konnyaku in Japan.
There are konnyaku fields not that far from my house and I was trying to recall whether the flower of the kind of konnyaku produced to harvest the corm, has such a bad aroma.
I don’t think it is farmed until it flowers.
Probably the corms are dug up and replanted to reach a certain size for harvesting but not allowed to flower.
Recently the Amorphophallus titanum in the Melbourne Royal Botanic Gardens bloomed and you can see photos of how it developed from a tiny tip to a 2.63m giant in just over five weeks.
http://www.rbg.vic.gov.au/news/titan-arum-in-pictures
We just had some shirataki noodles a few days ago! I had no idea that they came from this plant, which I saw and photographed at the SF Conservatory of Flowers last year. The noodles were advertised as having NO calories. They have virtually no flavor of their own, but I mixed them with green beans, onions and soy sauce. Not bad.
Perhaps malodor is a common trait among Araceae. Symplocarpus foetidus (Eastern skunk’s cabbage)can be found in Northeast swamps soon, as soon as the ice and snow start to clear and can be located by its stinky smell coming from the bare spathes. Later, in early summer even the huge gorgeous leaves have a skunky smell if crushed.
It is worth mentioning that konnyaku was banned in Europe due to the deaths of 18 people. There have been 45 deaths known to be due to choking on konnyaku since 1995. The peculiar rubbery jelly is tricky for some people to eat. One person also died after trying a diet of pure konnyaku, from malnutrition.
http://www.gunmajet.net/food-and-drink/konnyaku-miracle-diet-food-or-gelatinous-murderer-chuck-clenney/