I followed the instructions for alocasia, cut the foliage back to about 6 inches, and have them drying out in my dining room. The thing is, the tops are still green and now it smells like it’s fermenting. I can’t tell where the actual bulb begins and the foliage ends, and I’m wondering how far I can cut before damaging the bulb. The outer layers got mushy and I sliced them off, but the bulb itself is still green, unlike the colocasia, which is dry and brown. I hope I don’t sound like a moron, I’ve always just brought them in and grown them indoors previously, but space being limited, thought this was a better option. What to do? Thanks for your help-
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.