Common Name: Long Yam
Long yam is a perennial climbing plant, producing annual stems up to 4 metres long from a tuberous rootstock. The wiry stems scramble over the ground or twine into other plants for support[
The edible tuber is gathered from the wild for local use[
]. The plant is sometimes cultivated for food in New Caledonia, and it was introduced to the Antilles in the early 1970's because of its special resistance and favourable agricultural characteristics[
Australia - New South Wales, Queensland, Northern Territory, Western Australia.
Prefers rainforest clearings, also rarely found in open forest[
]. Coastal and gallery rainforests, and also in Eucalyptus forests[
|Cultivation Status||Cultivated, Wild
A plant of tropical and subtropical areas.
Succeeds in full sun, but is also tolerant of deep shade[
A dioecious species, both male and female forms need to be grown if fruit and seed are required[
Tuber - raw or cooked[
]. Unusually for this genus, the tubers can be eaten raw, though they are said to taste like a crisp but slimy potato[
]. When boiled like a carrot, the flavour is pleasant, like a waxy potato[
]. Small and pencil-like, the tuber can be buried quite deep in the soil[
The tubers are used for medicinal purposes by the native Aborigines[
Seed - germinates readily[
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