The voodoo lily thrives indoors or part shade outside preferring well-draining, slightly acidic soil with a pH of 6.0–7.0. It’s drought-tolerant once established, making it an easy-care choice for gardeners. In the right conditions, the voodoo lily can reach up to 1 metre in height, adding a tropical touch to any space. Ideal for pots or garden beds, this versatile plant is perfect for those looking to add a bold statement to their landscape.
Dies down in winter usually and grows back bigger and strong each spring, along with pups.
The voodoo lily (Amorphophallus spp.) has some edible parts, but they require careful preparation to remove toxins. Here's what can be used:
1. Corm (tuber):
The corm is edible when cooked thoroughly. It's a common ingredient in some Asian cuisines and is used to make konjac (glucomannan), a starch used in low-calorie noodles and jellies. The corm must be boiled multiple times to remove calcium oxalate crystals, which can cause irritation if consumed raw.
2. Young Leaves (certain species):
In some cultures, young leaves are cooked and eaten as a vegetable. They require proper boiling to neutralise any toxins.
3. Flower Stalk (in some species):
Rarely, parts of the flower stalk may be consumed after thorough cooking, but this is uncommon and species-dependent.
Important Note:
We can not verify which specific one this is. Always confirm the species of your voodoo lily and research specific preparation methods, as not all parts are edible in every species, and improper preparation can cause irritation or toxicity.
Limited stock available for pickup in Parkwood (near Riverton) by appointment. With over 700 types of fruit trees and rare plants on our property, we can help you create your dream garden.
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