Tupistra nutans has thick, almost semi-succulent, vertical, strap-like, emerald green, evergreen leaves to three feet tall that slowly form colonies over time from underground rhizomes somewhat resembling an Aspidistra and related to Rohdea. The flowers emerge in late fall amongst the foliage with an arching spike just above the ground in shades of mustard yellow, cream, and pink. The flowers are edible and eaten in Sikkim as a spicy vegetable including in curries to impart a unique, slightly bitter flavour reminiscent of button mushrooms. They can also be pickled. Plant in humus-rich, evenly moist soils in shade. Possibly hard in coastal BC in a very protected location. Otherwise bring indoors as a houseplant in winter.

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