陝南山区栽培磨芋很普遍。由于它的适应性强、产量高、用途广、栽培容易,广大群众都把它当作一种良好的蔬菜。关中地区栽培很少,还有待試种和推广。磨芋是一种一年生的宿根草本植物,食用部分系地下球茎:开春发芽时,由球茎頂长出一芽,高約寸余,淡紅色;栽植后长成空心的茎,高达2—3尺,茎上分枝长叶,形如伞狀,至收获前均保持青嫩。須狀根生于球茎上端及四周;栽培3—4年后可开花,花肉狀园錐形、紫色、无瓣,花冠长約2—3寸,一般花而不实,3—5天自凋,开过花的块茎随即腐烂。它的用途大都是磨制“磨芋豆腐”,做法是加水在木板、石板或砖块上磨制成浆,也可干磨成粉,每斤磨芋加碱2錢,再加2—3斤水煮熟,凝固后,即 Shannan cultivation of ground spring is very common. Because of its adaptability, high yield, wide use, easy cultivation, the majority of people regard it as a good vegetable. There is very little cultivation in the Guanzhong area, yet to be cultivated and popularized. Moulting taro is an annual perennial herbs, edible part of the underground corms: spring germination, grow from the top of the bulbs buds, about inch more than, reddish; planting into hollow stems, up to 2-3 feet , Stems branches long leaves, shaped like an umbrella, until the harvest are kept young and tender. Stem-shaped roots are born in the upper part of the bulb and around; after 3-4 years of cultivation can be flowering, flower-shaped garden conical, purple, non-petal, corolla length of about 2-3 inches, Withered, flowering tubers then decayed. It is mostly used to grind “ground taro tofu,” practice is to add water in the wood, slab or brick grinding into pulp, but also dry grinding into powder, catty grinding taro plus 2 money, plus 2-3 Jinshui cooked, solidified, that is