Common Name: Belembe

General Information

Belembe is a plant with large long-petioled leaves growing 30 - 60cm tall from a poorly developed basal corm[].
The plant is often cultivated in the tropics, especially S. America, for its edible leaves which can be available all year round[, , ].

Known Hazards

All parts of the plant contain calcium oxalate crystals. This substance is toxic fresh and, if eaten, makes the mouth, tongue and throat feel as if hundreds of small needles are digging in to them. However, calcium oxalate is easily broken down either by thoroughly cooking the plant or by fully drying it and, in either of these states, it is safe to eat the plant. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet[].

Botanical References

Range

S. America - Brazil, Colombia, Guyana, north to the Caribbean.

Habitat

River valleys[].

Properties

Edibility Rating
Habit	Perennial
Height	0.60 m
Cultivation Status	Cultivated, Wild

Cultivation Details

A plant of the moister tropics. It grows best in areas where the mean annual temperature is within the range 22 - 30°c, though it can tolerate 10 - 36°c[]. It prefers a mean annual rainfall in the range 1,500 - 3,000mm, tolerating 1,000 - 5,000mm[].
Succeeds in full sun or light shade in loamy and clay soils, but dislikes sands[]. Requires high levels of organic matter in the soil[]. Plants require ample moisture and quickly die back in dry conditions. They are tolerant of occasional flooding[]. Prefers a pH in the range 5 - 6, but tolerates 4.5 - 6.5[].
A first harvest can be taken 6 - 8 weeks after planting out[].
Yields of the leaves may be 20 - 50 tonnes per hectare[].
Like many species in the family Araceae, this plant has the ability to heat the flowering spadix as the pollen becomes ready for fertilization. This heat greatly increases the strength of the aroma released by the plant, thus attracting more pollinating insects. It can also have the effect of making the insects more active, thus increasing the level of fertilization[].

Edible Uses

Leaves and stems - cooked. The tender young leaves have a mild flavour and are preferred by some people to the older leaves[]. However, the stronger flavour of the older leaves is usually preferred by people who have become accustomed to them[]. The leaves make an excellent spinach so long as they are not overcooked, and are widely seen as a very superior type of spinach[]. The leaves wilt quite rapidly after harvesting and so should either be consumed immediately or stored in a cool place wrapped in banana leaves or something similar in order to keep them fresh[]. A good source of calcium, phosphorus, vitamins A and C, though they contain only 3% protein[]. See notes above on toxicity before eating the corm[].

Corms - cooked[]. The corms are quite small and not very starchy, so they are not often used as a food[]. See notes above on toxicity before eating the leaves[].

Medicinal

None known

Other Uses

None known

Propagation

Seed -
Division. The small corms can be removed from the main plant and then replanted at any time of the year when there is sufficient moisture in the soil[].

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