It has many common names which include duruka, tebu telor, PNG/Fiji asparagus, dule (Fiji), pitpit (Melanesia/New Guinea) and naviso.

The young, unopened flower heads of Saccharum edule are eaten raw, steamed, or toasted, and prepared in various ways in Southeastern Asia, including New Guinea, Fiji and certain island communities of Indonesia.

The large flower panicles do not open but remain inside their leaf sheaths forming a dense mass.

[4] Saccharum edule originated in Southeastern Asia and is also grown on various Pacific Islands at heights ranging from sea level to high altitudes.

A purple duruka which flowers twice a year has been introduced and become popular and it is proposed that a canning operation be set up to sell this as "Fijian asparagus".