Giant Upright Elephant Ear
Alocasia odora
Giant Upright Elephant Ear (Alocasia odora), known as "d Spider" in Japanese or "gi" in Vietnamese, is a massive tropical aroid in the Araceae family grown both as a dramatic ornamental and as a vegetable in East and Southeast Asian cuisines. Its enormous, upright, shield-shaped leaves create a bold tropical statement, while its edible stems and corms — which MUST be thoroughly cooked to destroy toxic calcium oxalate — are a traditional food in several Asian cultures.
• One of the most commonly grown Alocasia species, valued both ornamentally and as a food plant
• The species epithet "odora" means "fragrant," though the fragrance is primarily in the flowers
• In Japan, the blanched stems are a traditional autumn vegetable called "suikyo"
• Can form massive clumps reaching 2 to 3 meters tall in ideal tropical conditions
• The upright, as opposed to drooping, leaf posture distinguishes it from many other elephant ear species
• Distributed from southern Japan (Ryukyu Islands) through Taiwan, southern China, Vietnam, Thailand, and the Philippines
• Grows naturally in forest margins, stream banks, and damp lowland areas
• Long cultivated in Japan, China, and Vietnam as both an ornamental and food plant
• Widely planted in tropical gardens worldwide as an ornamental landscape specimen
• In Vietnam, the edible petioles are a traditional ingredient in certain regional dishes
• Has naturalized in parts of Florida, Hawaii, and other tropical regions
• A cold-hardier species than many Alocasia, surviving brief temperatures near 0°C
Leaves:
• Enormous, peltate (shield-shaped), upright, 60 to 120 cm long and 40 to 80 cm wide
• Bright to dark green, glossy, with prominent veins
• Held on thick, erect petioles 80 to 150 cm tall
• The upright leaf posture is characteristic and distinguishes it from the more drooping Colocasia
Petioles and Stems:
• Thick, fleshy, green petioles 4 to 8 cm in diameter
• The blanched, white inner petiole tissue is the edible portion
Corm:
• Thick, shortened stem (rhizome) at or near ground level
• White to cream flesh, starchy
• Produces offsets freely, forming large clumps
Flowers:
• Typical aroid spathe and spadix inflorescence
• Cream to greenish-white spathe, 15 to 25 cm long
• Fragrant (as indicated by the species epithet)
Plant Size:
• 1.5 to 3 meters tall
• Clumps can spread 2 to 3 meters wide
• Per 100 g cooked petioles: approximately 25 to 35 kcal
• Low in calories but provides some complex carbohydrates
• Contains dietary fiber
• Provides moderate amounts of potassium and calcium
• Contains small amounts of vitamin C and B vitamins
• Low in protein and fat
• The primary culinary value is as a vegetable with a unique texture rather than as a nutrient-dense food
• The corms are more caloric, approximately 80 to 100 kcal per 100 g cooked, with higher starch content
Toxic Compounds:
• Calcium oxalate raphides present in all plant parts
• Raw stems, petioles, and corms cause intense burning and irritation
• Contact with sap from cut surfaces can cause skin irritation
Safe Preparation:
• Petioles and stems must be peeled and boiled for at least 20 to 30 minutes
• In Japan, traditional preparation involves peeling and prolonged boiling with ash water (alkaline) or baking soda
• The corms require similar thorough cooking
• Always discard cooking water
• Some Japanese preparation methods involve soaking in water for several hours before cooking
Planting:
• Propagated from offsets (pups) or corm divisions
• Plant in spring in moist, rich soil
• Space 1 to 1.5 meters apart to accommodate the mature clump size
• Can be grown from seed but this is uncommon
Growing:
• Thrives in partial shade to full shade; tolerates more shade than most Alocasia species
• Prefers constantly moist, organically rich soil
• Hardy in USDA zones 8 to 11 — one of the more cold-tolerant Alocasia species
• Dies back in winter in cooler climates but regrows from the corm in spring
• Benefits from heavy mulching
• Minimal pest problems; watch for spider mites in dry conditions
Harvest:
• Petioles harvested in autumn in Japan, when the plant begins to die back
• Corms can be harvested year-round by digging around the clump
• For blanched, tender petioles, plants are sometimes grown in the dark or under mulch for several weeks before harvest
• Handle with care during harvest to avoid skin contact with sap
Culinary Uses (always cook thoroughly):
• In Japan, petioles are peeled, boiled, and served with miso or soy sauce ("suikyo no nimono")
• Blanched petioles have a crisp, slightly mucilaginous texture similar to bamboo shoots
• In Vietnam, the thick stems are peeled, sliced, and added to soups and stir-fries
• In parts of southern China, the corm is boiled and mashed as a starchy food
Other Uses:
• One of the most popular ornamental tropical plants, widely sold in garden centers worldwide
• Dramatic landscape specimen for tropical and subtropical gardens
• Used in traditional medicine in Vietnam and China for treating skin conditions and joint pain
• Large leaves used as temporary umbrellas or wrapping material in rural Asian communities
• Excellent for creating a tropical garden ambiance in temperate climates (grown as an annual)
Fun Fact
In Japan, the petioles of Giant Upright Elephant Ear are considered a luxury autumn vegetable called "suikyo" — but preparing them is so labor-intensive that the dish is now primarily served at traditional restaurants and ryokan inns, where chefs peel and boil the stems for hours to transform them from a toxic plant into a delicacy.
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