A tuber plant bears 20 to 45 fruits as large as egg in August and September.

Dasheen contains protein, fat, sugars, minerals and vitamins.

Dishes mixed with dasheen are traditional food of the area.

In particular, tangle soup and chopped roast chicken prepared with dasheens are most popular in restaurants and families in this dasheen harvest season as they are highly nutritive and absorptive.

Kaesong people enjoy cooked rice wrapped in dasheen leaf in summer and broiled dried leafstalks in autumn.

Dasheen is also efficacious for shoulder pain, burn and frostbite.