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It is a deciduous climber. It takes the name “elephant’s foot” from the appearance of its large, partially buried, tuberous stem, which grows very slowly but often reaches a considerable size, often more than 3 m (10 ft) in circumference with a height of nearly 1 m (3 ft 3 in) above ground. It is rich in starch, whence the name Hottentot bread, and is covered on the outside with thick, hard, corky plates. It requires significant processing before being eaten to remove toxic compounds.
This species is not difficult to cultivate, however it requires extremely coarse, well-drained soil, and sparse watering. Importantly, it is deciduous and loses its leaves in the summer. At this time it goes through a dry dormancy period.
Primarily a winter grower, it develops slender, leafy, climbing shoots with dark-spotted, greenish-yellow flowers in winter (May or June in habitat)
*Plant will arrive as a bulb with no leaves. As pictured.
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