The 10–12 blade-shaped leaves 15–20 cm long grow in an alternate arrangement on thin, upright stem to 1.2 m (3.9 ft) tall.

[8] Remains of Z. zerumbet have been identified at the Kuk Swamp archaeological site of New Guinea at the Phase 1 layers, dated to 10,220 to 9,910 BP.

[9][5][10][11][12] The leaves and leaf stalks, which are also fragrant, were used in baking in the imu, underground oven, to enhance the flavor of pork and fish as they cooked.

Traditionally, the aromatic underground rhizomes were sliced, dried, and pounded to a powder, then added to the folds of stored kapa cloth.

[14][15] The clear fragrant juice present in the mature flower heads that resemble red pine cones is used for softening and bringing shininess to the hair.