Konjac, a perennial native to warm subtropical and tropical regions of eastern Asia, such as Vietnam, Japan, and China, is primarily cultivated for its intriguing foliage. The plant's starchy tubers are edible and are processed into a tasteless flour or firm jelly, often used as a vegan alternative to gelatin. Japanese cuisine utilizes konjac flour for shirataki noodles, while the starch is a key ingredient in popular Asian fruit jelly snacks. Amorphophallus konjac has also been traditionally valued for its medicinal properties, particularly in weight loss products.

To cultivate konjac effectively, it thrives in nutrient-rich, organic soil. Outdoor planting should commence once the soil warms, with tubers dug up in cooler autumn weather. In areas with shorter growing seasons, starting tubers indoors until nighttime temperatures remain above 55°F is advisable. When planting, position tubers deep in the soil—approximately as far below the surface as their width. Adequate space is essential, with containers needing to be at least twice the diameter of the tuber to accommodate root growth. While konjac tolerates a range of light conditions, partial sun is ideal, alongside consistent moisture during growth. Heavy feeding with fertilizer throughout the growing season is recommended, tapering off in late summer or fall when leaves begin to senesce. Outdoor containers should be tipped over to allow for complete drying.

During the winter dormancy period, tubers can remain in pots with dry growing medium or be stored in peat moss. It's advisable to wait until spring to separate any new tubers from the parent. Keep tubers dry to prevent rotting, storing them in relatively warm conditions (42-50°F).

Konjac is suitable for USDA Hardiness Zones 6a to 10b. In Zone 6a, tubers can be dug up in late fall, stored similarly to cannas, gladiolas, or dahlias, and replanted in spring after the risk of frost has passed. This plant typically reaches heights of up to 60 inches and thrives in part sun to light shade conditions.