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A number of species replace corms every year by growing a new corm. This process starts after the shoot develops fully expanded leaves. The new corm forms at the shoot base just above the old corm. As the new corm grows, short stolons appear that end with the newly growing small cormels. As the plants grow and flower, they use up the old corm ...
Crocus is an acaulescent (lacking a visible lower stem above ground) diminutive seasonal cormous (growing from corms) herbaceous perennial geophytic genus. [3] The corms are symmetrical and globose or oblate (round in shape with flatted tops and bottoms), and are covered with tunic leaves that are fibrous, membranous or coriaceous (leathery).
The plant blooms annually around the beginning of the rainy season. The flower bud emerges from the corm as a purple shoot, and later blooms as a purple inflorescence. The pistillate (female) and staminate (male) flowers are on the same plant and are crowded in cylindrical masses as an inflorescence. The top part is responsible for secreting ...
It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants.
[2] [3] [4] It includes a number of economically important cultivated plants, such as species of Freesia, Gladiolus, and Crocus, as well as the crop saffron. Members of this family are perennial plants, with a bulb, corm or rhizome. The plants grow erect, and have leaves that are generally grass-like, with a sharp central fold.
Plants grow 4 to 6 inches tall. [6] The corms are oval shaped with fibrous reticulated tunics. The small flowers are 1 inch long and 0.5 ince wide are orange-yellow with orange-red stigmas. [7] The flowers have bright yellow throats and typically each corm produce two or three flowers. [6] Each corm has three or four leaves which appear during ...
It is left to grow for years and signs that it has enough corms when the mother stems have fewer leaves and it has reached a sizable size with tubers. The harvested corms are cooked for food which is starchy. Unlike taro and eddo, it is not purposely cultivated for its starchy corm for food. It usually grows in the wild in swampy areas and marshes.
The number of cultivated plants has increased because the cultivation requirements for garden specimens are known in detail, and it has become common in the 21st century for five or more flowerings to occur in gardens around the world in a single year. [17]
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