5 (10)m, Japanese Yam makes annual to semiperennial vines with ornamental, fresh green, arrow shaped leaves with very nice purplish red veins. Native of open spots in woods in Japan and eastern China. In cold climates the shoots will die down in winter and resprout in following spring from the perennial, elongated, cylindrical rootstock, which are rich in starch and can be eaten either cooked or fried similar to potatoes. For any rich, well drained soil in a sunny to partially shaded spot, requires a climbing aid. Being a winter hardy species, give some winter protection from freezing through. USDA Climate Zone 6. VII-IX.
Note: all green parts (leaves, stem, flowers, fruits and seeds) as well as the raw tuber are poisonous if ingested !
Bulbils are not available for a delivery to Australia and the U.S.