Fragrant alocasia
Alocasia odora

Family: Araceae

What it is like

A stout herb. It has spreading roots covered with long fleshy fibres. The stem is straight and thick. It has circular leaf scars along it. The leaves are arrow shaped. The base has two lobes and these are rounded. They are wavy. The leaf stalk is 60-80 cm long. It sheaths and stem at the base. The flowers are in a spadix that is a flattened cylinder shape and it has a scent.

Where it is found

It is a tropical plant. It grows in humus rich moist soil. In Sichuan and Yunnan.

Countries/locations it is found in

Africa, Asia, Bangladesh, Bhutan, Cambodia, China, East Africa, Himalayas, India, Indochina, Japan, Laos, Myanmar, Nepal, Northeastern India, SE Asia, Slovenia, Southern Africa, Taiwan, Thailand, Vietnam, Zimbabwe

How it is used for food

The leaf stalks are cooked and eaten. They are peeled and cut into slices and then cooked with fish or other vegetables. They are also used in pickles. The harvested stalks can be stored for about one week.

It is a cultivated food plant.

Edible parts

Corms, root, leaves, stems, vegetable, flowers, leaf stalks

How it is grown

Its other names

Local names

Dahi kochu, Dudh kochu, Gandrui, Mon bac ha, Pein-hmwe

Synonyms

Alocasia commutata Schott; Alocasia tonkinensis Engl.; Arum odorum (Lindl.) Roxb.; Caladium odoratissimum K. Koch; Caladium odoratum Ker Gawl.; Caladium odorum Lindl.; Colocasia odora (Lindl.) Brongn.;