edible corms

From: ken at spatulacity.com on 2003.05.07 at 03:18:05(10195) Absolutely! Amorphophallus konjac is an edible corm! Various Amorphophallus are consumed in Asia, not only the corms but also the very young petiole and leaf, before they open. You can make a high carb flour from A. konjac. That leads me to wonder, though, if you harvest the petiole and young leaf, will the corm send up a second leaf or is the growing point now gone and the corm will die in the ground? The web site I was on referred to people stir frying the Amorphophallus leaves, but didn't mention any details of the "farming" operation. +More -Ken Mosher Lester Kallus wrote: > > We all know onions so there's the great example of bulbs and we all know potatos so we know tubers. I grow Canna so understand rhizomes but have never thought of an edible example of thizomes. More importantly, though, is there an edible corm? > > Les Kallus

From: "Julius Boos" ju-bo at msn.com> on 2003.05.07 at 09:03:23(10198) Dear Les and Ken, Edible rhizomes would be Xanthosoma (the 'malangas'), ginger 'root', etc.! When the young leaves are harvested from Amorphophallus, another leaf is produced. We must presume that there are MANY plants being grown in a field, so the same young leaf is not repeatedly harvested from the same tuber, much like the harvesting in my native land of young leaves from a stand of Colocasia for Sunday 'calaloo'. The people who use Amorphophallus leaves probably choose the smaller, more tender leaves from 'attending' smaller tubers growing near to and around the main plant, which does not affect the main tuber production. Julius +More > Absolutely! Amorphophallus konjac is an edible corm! Various Amorphophallus > are consumed in Asia, not only the corms but also the very young petiole > and leaf, before they open. You can make a high carb flour from A. konjac. > > That leads me to wonder, though, if you harvest the petiole and young leaf, > will the corm send up a second leaf or is the growing point now gone and > the corm will die in the ground? The web site I was on referred to people > stir frying the Amorphophallus leaves, but didn't mention any details of > the "farming" operation. > > -Ken Mosher > > Lester Kallus wrote: > > > > We all know onions so there's the great example of bulbs and we all know potatos so we know tubers. I grow Canna so understand rhizomes but have never thought of an edible example of thizomes. More importantly, though, is there an edible corm? > > > > Les Kallus >

From: Lester Kallus lkallus at earthlink.net> on 2003.05.07 at 09:08:29(10199) Perhaps I missed something. I thought earlier that Amorphophallus was classified as having tubers rather than corms. (I know this has been discussed at length in the past but I don't recall the upshot.) Haven't people been calling the Amorphophallus "things" tubers rather than corms? Les +More -------Original Message------- Sent: 05/06/03 11:18 PM To: aroid-l@lists.ncsu.edu Subject: Re: [aroid-l] edible corms > > Absolutely! Amorphophallus konjac is an edible corm! Various Amorphophallus are consumed in Asia, not only the corms but also the very young petiole and leaf, before they open. You can make a high carb flour from A. konjac. That leads me to wonder, though, if you harvest the petiole and young leaf, will the corm send up a second leaf or is the growing point now gone and the corm will die in the ground? The web site I was on referred to people stir frying the Amorphophallus leaves, but didn't mention any details of the "farming" operation. -Ken Mosher Lester Kallus wrote: > > We all know onions so there's the great example of bulbs and we all know potatos so we know tubers. I grow Canna so understand rhizomes but have never thought of an edible example of thizomes. More importantly, though, is there an edible corm? > > Les Kallus >

From: ken at spatulacity.com on 2003.05.07 at 16:23:54(10205) I'm not sure it was ever really resolved. The reason I'm calling them a corm is because my friend Matt Opel, soon to receive his PhD in botany from the University of Connecticut, told me that it's a corm! His explanation to me was that a corm gets used up and replaced during the growing season, which is true of Amorphophallus. If that's the wrong information, don't blame me! I'm a programmer, not a botanist or a horticulturist... -Ken +More ----- Original Message ----- To: Sent: Wednesday, May 07, 2003 5:08 AM Subject: Re: [aroid-l] edible corms > Perhaps I missed something. I thought earlier that Amorphophallus was classified as having tubers rather than corms. (I know this has been discussed at length in the past but I don't recall the upshot.) > > Haven't people been calling the Amorphophallus "things" tubers rather than corms? > > Les > > > -------Original Message------- > From: ken@spatulacity.com > Sent: 05/06/03 11:18 PM > To: aroid-l@lists.ncsu.edu > Subject: Re: [aroid-l] edible corms > > > > > Absolutely! Amorphophallus konjac is an edible corm! Various Amorphophallus > are consumed in Asia, not only the corms but also the very young petiole > and leaf, before they open. You can make a high carb flour from A. konjac. > > That leads me to wonder, though, if you harvest the petiole and young > leaf, > will the corm send up a second leaf or is the growing point now gone and > the corm will die in the ground? The web site I was on referred to people > stir frying the Amorphophallus leaves, but didn't mention any details of > the "farming" operation. > > -Ken Mosher > > Lester Kallus wrote: > > > > We all know onions so there's the great example of bulbs and we all know > potatos so we know tubers. I grow Canna so understand rhizomes but have > never thought of an edible example of thizomes. More importantly, though, > is there an edible corm? > > > > Les Kallus

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