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Hello, I'm more proud that I hadn't killed the plant over the last 8 months rather than having grown something weird. The Yam, Amorphophallus paeniifolius, apparently tastes like sweet potato. So half of it will go into a red curry and the half will be turned into chips (after a recommendation from Annette McFarlane). Anyone else got any recommendations for eating it?

Amazingly, the pot was full of earthworms which made this new gardener very happy and proud. But it was also full (15) of curl grubs - erk! They got mushed up into then lawn. I'm not too sure about those guys.

So, all in all, a little newbie success! Happy me.

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Comment by Avril on January 1, 2015 at 18:22

@Sundar - one of my earlier comments mentions the place I bought it from - try them!

Comment by Avril on January 1, 2015 at 18:03

@David Hatcher - I hope they're better for you than fatty chicken!

Comment by Avril on January 1, 2015 at 15:02

I am so sorry Sundar for not replying earlier.  I don't know if it's for sale in Brisbane.  But an internet search will reveal sellers in other areas.

I bought my EF Yam from an exhibitor at the QLD Garden Expo a couple of years ago - I've seemed to have lost their card.  If I find the card, I will post their name on this forum.  This Sunshine Coast-based nursery sold ornamental and rare plants (and the business had Sunshine Coast in their company name, I'm pretty sure).  I've been online looking for them but haven't found them yet.

More info on EFY on the internet since I last looked it up mid 2014

I hope that helps.

Comment by Rob Walter on November 14, 2014 at 8:45

I hope you spoke to the customs people first about bringing in the cutting, Sundar. It's a real battle to maintain our unique environment in this country, so we are very fussy about quarantine and customs.

And, can I just say I'm glad I don't work for the Elephant Yam Marketing Board, as that thing is pretty spectacularly ugly.

Comment by Avril on July 2, 2014 at 21:22

Totally, Andrew!

Comment by Andrew Cumberland on July 2, 2014 at 21:06

Don't you love when you grow, cook and learn about something new, Avril?  It gives such a sense of achievement. 

Comment by Avril on July 2, 2014 at 21:06

Comment by Avril on July 2, 2014 at 21:03

I did some more internet research and cooked it up Sunday night and learnt a couple of things.  Firstly, it's native to Australia (and southeast Asian countries).  It grows in tropical north of Australia. I hadn't realised that.  The yam is mentioned on an Australian government plant list.  And secondly, it's high in calcium oxolates and itches your hands like crazy while handling it raw.  So it's like rhubarb - toxic in it's raw state. 

I found a couple of Indian recipes where they say to either rinse your skin in tamarind water or lemon juice to get rid of the itching.  Or oil up your hands before peeling and cutting it so that your hands are protected.

I cooked them up like chips, and my first batch made my mouth go a little tingly so I heated up the oil again and cooked them up to almost burnt.  They were fine after that and really tasty.  Kind of like a sweet potato and quite more-ish.  The yam is firm (not hard like a pumpkin) so you need a knife to take the skin off.

I googled the Hindi word for it, suran, and found lots of Indian recipes and Youtube videos of people cooking it.  I also found a lot of Indian agriculture-type videos, where people are talking about the plant or cutting up the yam.  So all very interesting.

Comment by Lissa on June 30, 2014 at 4:50

Strange looking plant for sure. It seems quite familiar to me - I'm sure I've seen one in the past. Fatsia japonica comes to mind but I can't find a picture of the variegated stem that I seem to remember it having.

Comment by Elaine de Saxe on June 29, 2014 at 16:58

Very amenable! Not like that climbing yam thing which wanted to take over my yard! From whence may I get some pieces to plant? A garden visit later in the year?

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