Synandrospadix vermitoxicus

(Griseb.) Engl

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What to Eat

Edible parts: Tubers, Root

The tubers are eaten roasted or boiled with fish fats, salt, or chili, and must be cooked before consumption.

It is a temperate plant. In Argentina it grows between 400-1,700 m above sea level.

Argentina, Paraguay, South America*,

Countries: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, French Guiana, Guyana, Peru, Paraguay, Suriname, Uruguay, Venezuela

A taro family herb. It keeps growing from year to year. It develops tubers. The leaves are simple and heart shaped or delta shaped.

Names & Synonyms

Laap lapitie, Sihie, Yatapomxek

Asterostigma vermitoxicum Griseb.Lilloa puki Speg.Staurostigma vermitoxicum (Griseb.) Engl.

References (3)

Arenas, P. and Scarpa, G. F., 2006, Edible wild plants of the Chorote Indians, Gran Chaco, Argentina. Botanical Journal of the Linnean Society. Vol. 153 (1): pp 73-85
Polini, G., et al, Useful and edible plants of Paraguay Region of Chaco. p 20
Scarpa, G. F., 2009, Wild food plants used by the indigenous peoples of South American Gran Chaco: A general synopsis and intercultural comparison. Journal of Applied Botany and Food Quality 83:90-101