| Field notes | Terrestial herb. Leafy shoots to 5 m long, to 20 cm apart. Base to 7 cm diam., dark brown. Sheath pale orange-brown near base - purplish brown towards ligule especially near top. Ligule to 3 cm long, dark purple. Petiole 4 cm long, dark purple. Lamina to 75 x 15.5 cm, midrib reddish above; base auriculate. Inflorescence from near the base, to 14 cm long. Peduncle to 8 cm long. Spike 3 x 4.5 cm (bracts only). Flowers extending 2.5 cm above the bracts. All bracts pale orange-brown centarlly in lower half, dark purple in upper half especially near margin. Flowers erect at first, later labellum bends outwards late in the day and certainly in yesterday's flowers. Bracteole cream at base, reddish brown towards apex. Calyx pale pink at base, bright pink towards apex. Corolla tube pale pink in lower half, pink in upper half; lobes cream with pink centre in upper half. Staminal tube pale pink. LAbellum cream, pink at base ventrally, terminal lobe with pink margin, lateral lobes plain cream, involute. Filament pale, pink at base, cream in upper half. Anther cream, pale pink near margin and apex. Stigma pale pink. Peduncle on infrutescence to 12 cm long, broadest below head (3 cm across). Head globose, to 8 x 10 cm, wirh c. 55 fruits. Aril white, seeds black. Vernacular name: katimba (Poso language), used for cooking fish dishes adding a sour taste. The taste of the centre of leaf base: strong like pine resin. Material in siprit. DNA sampled. |
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