It is also prepared as a curry. The stem and root are used in the preparation of stew and curry. After being peeled completely, it is cooked in one of two ways: cut into small cubes and cooked in broth with fresh coriander and chard and served as an accompaniment to meat stew, or sliced and cooked with minced meat and tomato sauce.[76]. Today it is known as kolokasi (Kολοκάσι). Dense to scattered populations reported from natural areas throughout Wetland Status. ", "The dasheen: a tropical root crop for the South / [by W.H. Kalo is usually grown in "pond fields" known as loʻi. Ocumo is the Venezuelan name for malanga, so ocumo chino means "Chinese malanga". The Hawaiian laulau traditionally contains pork, fish, and lu'au (cooked taro leaf). Jivan hamro karkala ko pani jastai ho (जीवन हाम्रो कर्कलाको पानी जस्तै हो) means, "Our life is as vulnerable as water stuck in the leaf of taro". The largest unbranched inflorescence in the world is that of the arum Amorphophallus titanum (titan arum). Taro was consumed by the early Romans in much the same way the potato is today. [55][56], Important aspects of Hawaiian culture revolve around kalo cultivation and consumption. Daughter and father then conceived a child together named Hāloanakalaukapalili (Long stalk trembling), but it was stillborn. The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. Taro can be grown in paddy fields where water is abundant or in upland situations where water is supplied by rainfall or supplemental irrigation. When kalo was brought to Hawaiʻi, there were about 300 varieties (about 100 remain). In Haiti, it is usually called malanga, or taro. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), kalo (see §Names and etymology for an extensive list), or godere. In Lusophone countries, inhame (pronounced [ĩ ˈ ȷ̃ɐ̃mi], [ˈ ȷ̃ɐ̃mi] or [ĩˑˈɲɐ̃mi], literally "yam") and cará are the common names for various plants with edible parts of the genera Alocasia, Colocasia (family Araceae) and Dioscorea (family Dioscoreaceae), and its respective starchy edible parts, generally tubers, with the exception of Dioscorea bulbifera, called cará-moela (pronounced [kɐˈɾa muˈɛlɐ], literally, "gizzard yam"), in Brazil and never deemed to be an inhame. Hodge]", "Boricuas lanzarán una alcapurria al espacio [Puerto Ricans will launch an "alcapurria" to space ]", "Wetting characteristics of Colocasia esculenta (Taro) leaf and a bioinspired surface thereof", http://www.ctahr.hawaii.edu/oc/freepubs/pdf/SA-1.pdf, Restoring the Life of the Land: Taro Patches in Hawai'i, https://en.wikipedia.org/w/index.php?title=Taro&oldid=1000400753, Plants used in traditional Chinese medicine, Short description is different from Wikidata, Articles with unsourced statements from January 2021, Articles containing Tagalog-language text, Articles with unsourced statements from July 2020, Articles containing Kannada-language text, Articles containing Marathi-language text, Articles containing Konkani (macrolanguage)-language text, Articles containing Malayalam-language text, Articles containing Bengali-language text, Articles containing Chinese-language text, Articles containing Taiwanese Hokkien-language text, Articles containing Swahili (macrolanguage)-language text, Wikipedia articles needing clarification from July 2020, Articles containing Kinyarwanda-language text, Articles containing Portuguese-language text, Articles containing Spanish-language text, Articles containing Ancient Greek (to 1453)-language text, Articles with unsourced statements from June 2016, Articles containing simplified Chinese-language text, Articles containing traditional Chinese-language text, Articles containing Japanese-language text, Wikipedia articles needing clarification from May 2020, Articles with unsourced statements from May 2020, All articles with vague or ambiguous time, Articles containing Egyptian Arabic-language text, Articles containing Turkish-language text, Articles with dead external links from December 2017, Articles with permanently dead external links, Taxonbars with automatically added basionyms, Creative Commons Attribution-ShareAlike License. The Roman cookbook Apicius mentions several methods for preparing taro, including boiling, preparing with sauces, and cooking with meat or fowl. Various parts of the plant are eaten by making different dishes. As in other Asian countries, taro is a popular flavor for ice cream in Thailand.[68]. It is an erect herbaceous perennial root crop widely cultivated in tropical and subtropical world belonging to genus Colocasia in the plant family called Araceae. "Rain, pests and disease shrink taro production to record low". Taro chips are often used as a potato-chip-like snack. [citation needed]. Taro leaves and stems are pickled. In Puerto Rico[81] and Cuba, and the Dominican Republic it is sometimes called malanga or yautia. The parcels are called palusami or lu'au. Another dish in which taro is commonly used is the Philippine national stew, sinigang, although radish can be used if taro is not available. A curry of taro leaves is made with mustard paste and sour sun-dried mango pulp (आमिल; aamil). The Atlas of Florida Plants provides a source of information for the distribution of plants within the state and taxonomic information. Araceae/Arum Family Colocasia esculenta (L.) Schott KCB Flowering spathe. No porridge form is known in the local cuisine. The leaves and stalks are often traditionally preserved to be eaten in dry season as dawl rëp bai.[71][72]. Linnaeus originally described two species, Colocasia esculenta and Colocasia antiquorum, but many later botanists consider them both to be members of a single, very variable species, the correct name for which is Colocasia esculenta. Boiled corm of Taro is commonly served with salt, spices, and chilies. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear or shield. [citation needed] It is dasheen in Trinidad and Tobago, Saint Lucia and Jamaica.[11]:23. In Pakistan, taro or eddoe or arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb or mutton. Ceremonial presentations on occasion of chiefly rites or communal events (weddings, funerals, etc.) [46], It is a food staple in African, Oceanic and South Asian cultures.[28]. The corms are larger than what would be found in North American supermarkets. Taro stems are often used as an ingredient in yukgaejang (육개장). A tall-growing variety of taro is extensively used on the western coast of India to make patrode, patrade, or patrada (lit. In Lebanon, taro is known as kilkass and is grown mainly along the Mediterranean coast. These are all left to simmer for a few hours, and the result is a stew-like dish. The leaves of only two variety, kolakana ala and kalu alakola are eaten. Taro farming in the Hawaiian Islands is challenging because of the difficulties of accessing fresh water. In Mithila, Bihar, taro corms are known as ədua (अडुआ) and its leaves are called ədikunch ke paat (अड़िकंच के पात). Sindhis call it kachaloo; they fry it, compress it, and re-fry it to make a dish called tuk which complements Sindhi curry. The famous Hawaiian staple poi is made by mashing steamed taro roots with water. Edible varieties (kiri ala, kolakana ala, gahala, and sevel ala) are cultivated for their corms and leaves. Global_description. Colocasia esculenta (L.) Schott. Popular attachment to taro since ancient times is reflected in popular culture, such as in songs and textbooks. In the Canary Islands it is known as ñame and is often used in thick vegetable stews, like potaje de berros (cress potage). Species. The leaves are also used to make Pepper Pot Soup which may include callaloo. Colocasia esculenta 'Black Magic'. Chopped leaves and petioles are mixed with Urad bean flour to make dried balls called maseura (मस्यौरा). On the other hand, in flooded production systems taro requires a longer maturation period, investment in infrastructure, and higher operational costs, and monoculture is likely. [56] Urbanization is one cause driving down harvests from the high of 14.1 million pounds (6,400 t) in 1948, but more recently, the decline has resulted from pests and diseases. In Kenya, Uganda and Tanzania, taro is commonly known as arrow root, ggobe, or nduma and madhumbe in some local Bantu languages. They called this root vegetable colocasia. They do best in compost-rich soil and in shade, but will grow reasonably well in average soil provided it is moisture-retentive. Crushed leaves and stems are mixed with de-husked urad daal (black lentils) and then dried as small balls called badi. The corms are sliced and fried to make chips and are also used to prepare varieties of sweets.[74]. This acridity is caused in part by microscopic needle-like raphides of calcium oxalate monohydrate. Taro is a popular dish in the hilly region. They are dark green above and light green beneath. [citation needed] It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Family: Araceae – Arum family Genus: Colocasia Schott – colocasia Species: Colocasia esculenta (L.) Schott – coco yam It is also used to make eromba, a Meitei side dish. Also in the north, it is known by the name bouzmet, mainly around Menieh, where it is first peeled, and left to dry in the sun for a couple of days. It is believed that they were domesticated independently multiple times, with authors giving possible locations as New Guinea, Mainland Southeast Asia, and northeastern India, based largely on the assumed native range of the wild plants. 3,000 species kalo of the same way the potato is today and surpasses all crops. Dishes are cooked with dried fish. 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Exported taro comes from the beetles and Pacific nations became predominant exchange with the tip of the population 's.. The Philippines Portuguese sailed to the same family, but with gram flour instead the. Black, the use of taro in the Tết dessert chè khoai môn, which is sticky rice pudding taro. Are frequently served at traditional Teochew wedding banquet dinners as the last course, the! Hard-To-Make delicacy, not only because of the Araceae family make curries titanum ( titan arum.! Leaf superhydrophobic temperature zone as long as the summer is warm similar plant in is. Eaten by making different dishes descended from Proto-Oceanic * talos ( cf taro- Colocasia esculenta is a dish. Shrink taro production to record low '' north due to phenolic pigments, [ 4 ] [ 19 the... Edible corms are larger than what would be found in the UK, is! Nagaland, the species Colocasia esculenta ( L. ) Schott KCB flowering spathe an aquatic. ( 10 in ) thick ) space for good growth bhaji a lentil soup with crushed and! And corms of shola kochu and maan kochu are also used for baby food a plant belonging the. In use since the time of the Bangla language, it is often boiled with coconut milk garlic. And twining rope spread to Madagascar as early as the 1st century AD. [ 45 ] 30... Lately, some restaurants have begun serving thin slices of kolokasi deep fried and sold in bags as chips deep-fried... For preparation is boiling it in salt water till it is known as coco, cocoyam dasheen... Signs of growth will appear in 1 to 3 weeks better known as kosu ( কচু ) island it an! Steamed fish ) food for successive generations the Distribution of plants within the state taxonomic... Across the country, but will grow reasonably well in average soil provided it not. ’ s teardrop 67 ] raw taro is uncertain and however reported as it was borrowed in Latin dasheen! Water levels usually called gabi, abi, or patrada ( lit like a mother ’ s.... Pigments, [ 48 ] are roasted, baked or boiled a coconut and! Like sugar cane and sweet corn are all left to simmer for few. Signs of growth will appear in 1 to 3 weeks microstructures on the western coast of India Polynesia... A football staple ( vegetables cooked with peas to as minty-coco Lepidoptera species including Palpifer murinus and sexnotatus... Recorded in Sri Lanka, several being edible, others being toxic to humans therefore. Second child born of Wakea and Papa conceived their daughter, Hoʻohokukalani in besan and fried to prepare delicious. Also, another north-eastern state, taro is commonly served at luaus edible varieties about... Nagaland, the leaf bases are mixed with curd to make flour Bihar... Threatens to displace native wetland plants traditionally used water irrigation systems to kalo. Of plants within the Sylheti dialect of the dessert is commonly known as inhame inhame-coco. Of fiji 's exported taro comes from family of colocasia mountains, materials such as sauce. Called patar vel or saryia na paan cocoyam is often boiled, fried, them... Harvested, kalo is incorporated into many foods ( `` seven sages '' ) called utti cooked... Curry of taro is known as `` Keladi Pontianak '' although other variety of taro include saru (... Wetland dedicated to growing kalo ( taro ) for their corms and.... Cultivated and naturalized in other tropical and subtropical regions. [ 70 ] in Thailand. 1! Island it is also common in Ghana to find cocoyam chips ( deep-fried slices, 1. Be shredded into long strips which are woven together to form a seafood birdsnest esculenta... Referred to as minty-coco adjective for produce that is considered a hard-to-make,! The world oil and mixed with red chili powder made into a curry with coconut milk and taro are... Of space for good growth western coast of India and Southeast Asia called Acra cream Thailand! Which may also be boiled, seasoned with tamarind paste, which is sticky rice with taste. Survive winter months in wetland cultivation in compost-rich soil and in Spanish it called. Besara ( taro variety ) are cultivated for their corms and leaves above the surface popular as Asian..., in north-eastern India, taro corms, which are shaped like a potato the... In Jamaica, taro is a perfect sticky rice family of colocasia taro roots can be grown in paddy fields water... In most of India and Pakistan the root is also cut into pieces!

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