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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, which shrivels away. The new corm that replaces the old corm grows in size, especially after flowering ends. The old corm produces the greatest number of cormels when close to the soil surface.
Under short-daylength conditions, the rhizomes grow downward and produce a corm at the tip. [9] [7] The photoperiod also significantly influences how fast the corms grow. Corms begin to develop much more slowly if the photoperiod exceeds 12 hours. [11] The corms are also the propagating material. [7] Alternatively, transplants can be used. [8]
Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: 魔芋; lit. 'demonic taro'), and the jelly is called "konjac tofu" (魔芋豆腐 móyù dòufu) or "snow konjac" (雪魔芋 xuě móyù). In Vietnam, konjac is mainly grown in the An Giang province. The corms are collected and processed into flour.
Oxalis triangularis grows from corms (also called "bulbils" [4]), propagated by division. Like other corms, it goes through regular dormancy periods; at the end of each period, the corms can be unearthed, offsets cut and replanted in appropriate soil, where they will grow into new plants. [10]
The cooked corms can be dried in the sun and stored for later use. [6] Different methods of preparation are used for pulaka in Tuvalu, and babai in Kiribati. In the Philippines where this grows in swamps or marshes, the corms are harvested for food. It is left to grow for years and signs that it has enough corms when the mother stems have fewer ...
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 ...
C. esculenta corms. C. esculenta and other members of the genus are cultivated as ornamental plants, or for their edible corms, a traditional starch staple in many tropical areas. The plant can be grown in the ground or in large containers. They are grown outside year-round in subtropical and tropical areas.
Small parts of the corms or cormels are used for planting. These propagating materials are typically planted at a depth of 7–10 cm, ideally with the growth bud pointing downward. [23] Planting is done in rows half a meter to one meter apart to allow the corms and cormels to develop well and to facilitate the harvest. [22]