Smallanthus sonchifolius (Poepp.) H.Rob.

Herbs, perennial, 1-3 m tall. Stems cylindric and hollow; underground part irregularly branched, often producing spindle-shaped tubers 100-200 mm and 30-80 mm in diam. Lower leaves broadly ovate and hastate or subhastate, connate and auriculate at base; upper leaves ovate-lanceolate, without lobes and hastate base; upper and lower surfaces densely pubescent. Synflorescence terminal, composed of 1-5 branches, each one with 3 capitula; peduncles densely pilose; phyllaries 5, 1-seriate, ovate. Corollas yellow to bright orange; ray florets female, 2-or 3-toothed, depending on clone, lamina ca. 12 × 7 mm; disk florets male, ca. 7 mm. Immature achenes purple, turning dark brown or black at maturity. Fl. Jun-Sep.

It grows in the tropical and subtropical Andes. It is mostly between 900-2,750 m altitude. They can grow up to 3,300 m altitude. It can develop under short and long daylengths. It needs temperatures above 4-5°C. It needs deep rich, well drained soils. In Yunnan.

The roots are sweet and often eaten raw. Before this they are left for several days in the sun to allow the skin to shrivel. They can be sliced and added to salads. The grated pulp can be squeezed through a cloth to make a drink. The juice can be concentrated to blocks of sugar. They can also be cooked. The main stem is also eaten as a vegetable. The leaves are also eaten.

Plants are grown from offsets or slips. Sections about 10-20 cm long are taken from the base of the main stem. Often these have roots attached. They are planted throughout the year as long as there is enough moisture. Earth is mounded up once around the plants.