The petiole is 45- 150 cm long and the base is 3-5 cm thick. It is yellow-green, smooth and with greenish-brown or white patches. Leaf blade green, 3-lobed; Peduncle is 50-70cm long and1.5-2cm thick, which is the same color as petiole.
Flowers are dark purple, berries are spherical or oblate, and yellow-green when mature. The flowering period is from April to June, and the fruiting period is from August to September.
Extended data:
Taro is grown in sparse forests, forest margins or wet places or cultivated on both sides of the valley. I like warm and humid climate. Not resistant to low temperature, avoiding direct sunlight, resistant to germination. It is advisable to choose light sandy loam with deep and loose soil layer, good ventilation and drainage and rich organic matter for cultivation.
Taro is propagated by seeds and bulbs. Sowing, raising bulbs and transplanting: hot seeds are harvested in summer and sown in sand in winter and spring.
In addition to the konjac seen in dessert shops, there are konjac foods such as konjac tofu, konjac noodles and vegetarian jellyfish (a vegetarian dish) on the market. Raw konjac is poisonous. If you don't know how to do it, don't dig it for food.
In terms of nutrition, most of konjac flour is dietary fiber (accounting for 74.4%), of which water-soluble dietary fiber is the main one (glucomannan), and the content of protein is 4.6%. There is little starch and almost no fat, in addition to some vitamins (such as vitamin B2 and nicotinic acid) and various minerals (such as calcium, iron, zinc and selenium).
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