How to Grow Malanga Root

Malanga, which is also called cocoyam, originated in South America. It is an aroid, with large leaves and edible tubers that are underground storage organs. It may grow to a height of 5 feet or more. The plant, which produces leaves 2 feet in length, is a perennial, but it is often treated as an annual except in tropical and subtropical temperatures. The tubers look like overgrown gladiola bulbs and are the size of a white potato. The structures are harvested eight to 12 months after planting and are cooked or dried. A different plant that is also called malanga grows in bogs, but true malanga is terrestrial.

Malanga tubers
Tiller
Compost
Shovel

Instructions

- 1
  Prepare a sunny area by tilling in 5 to 7 inches of compost to a depth of 6 inches. Use a shovel to move soil into hills with dips or low points between them. Make the hills at least 3 inches tall and 30 inches apart.
- 2
  Plant the Malanga tubers when all danger of frost has passed. Dig holes that are approximately 4 inches deep and set the tuber in the bottom on its side. Water the low points until a puddle is formed and allow the soil to absorb it.
- 3
  Hill up around the plants when they begin to sprout. This allows formation of more and larger tubers, much like potato cultivation. Scoop soil from the low point and mound it on top of the new sprout.
- 4
  Keep weeds out of the beds. Water weekly with the equivalent of an inch of water spread out over the week.
- 5
  Harvest the tubers when the greens turn yellow and die back. Dig out the tubers and rinse off the dirt. Lay them out in a dry location to dry for a week. Store them in a cool, dry location.

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