Farfugium japonicum

The Farfugium japonicum or Ligularia tussilagineum, is a beautiful perennial plant with rhizomes and evergreen foliage, closely related to ligularias. It thrives in shady and humid areas. It forms clumps of large heart-shaped leaves, with a glossy medium green colour. In October, it produces clusters of small upright yellow daisy-like flowers above its beautiful foliage. It is a somewhat tender plant with an exotic appearance, making it interesting to bring a touch of lushness to wet areas in the garden, by a pond, or even in a large pot.

The Farfugium japonicum, sometimes called the leopard plant in its variegated forms, is native to coastal areas of Japan, along riverbanks. Its underground rhizome is not very invasive. It is a very attractive perennial that forms loose clumps, growing up to 60 cm (24in) in height and width at maturity. It spreads slowly but steadily if the conditions are suitable. It produces long, sturdy petioles with large tomentose leaves during its growth, which become thick and glossy like leather when mature, somewhat resembling water lily leaves. Each leaf measures 10 to 30 cm (4 to 12in) in diameter. From October onwards, the flower stalks rise above the foliage, bearing a few yellow heads, 2 to 3 cm (1in) wide, grouped in loose panicles.

The Farfugium japonicum, little known and not widely distributed in our country, is nevertheless very useful for adding an exotic touch to shaded areas, even late in the season. It is not invasive and is sensitive to temperatures below -10°C. As it loves humidity and dislikes sunlight, it can be planted near a pond or in a moist woodland. It can be paired with Galanthus, Solomon's seals, ligularias, and well-established peonies. In a Japanese garden, under trees, the leaf shape, the yellow brightness of the flowers, and the matte grey of stones will create a very graphic ensemble. It also grows well in pots for overwintering in a cold greenhouse, while spending the summer on a shaded terrace.

In Japan, the spring leaves are consumed as cooked vegetables, as well as the flower buds and flowers in tempura. They also make a liqueur with the flower buds and flowers.