Also, another variety called maan kochu is consumed and is a rich source of vitamins and nutrients. [citation needed]. Most commonly it is boiled in tamarind water until tender, then diced into cubes which are stir-fried in mustard oil with fenugreek leaves. The roots are used to make a thick creamy curry in which to cook prawns. Colocasia (family Araceae) A genus of giant, rhizomatous (see RHIZOME) herbs, which includes C. esculenta (taro, dasheen, or cocoyam). The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. Bun long is used for making taro chips. In Hawaii, kalo is farmed under either dryland or wetland conditions. [5] It is 芋 (yu) or 芋頭 (yu tou) in Chinese; 芋 (POJ: ō͘) or 芋頭 (ō͘-á) in Taiwanese Hokkien;[6] and vasa in Paiwan,[7] and tali in Amis. A popular recipe for taro is laing from the Bicol Region; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. Hawaiian Kalo, Past and Future. In Gujarat, this leaf is called arbi (or alvi) and is used to make patra. Icarians credit taro for saving them from famine during World War II. They are native to swamps and other moist areas and can be used in large aquatic containers in the garden or in the ground in moist soil. The corm is grated into a paste and deep-fried to make a fritter called Acra. The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो) and also as Gava (गाभा). Colocasia esculenta (L.) Schott. 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. The leaves are also used to make Pepper Pot Soup which may include callaloo. The leaves are also sauteed with onions, hot pepper and garlic til they are melted to make a dish called "bhaji". The leaves of the taro plant are used to make the Trinidadian variant of the Caribbean dish known as callaloo (which is made with okra, dasheen/taro leaves, coconut milk or creme and aromatic herbs) and it is also prepared similarly to steamed spinach. In Kerala, a state in southern India, taro corms are known as chembu kizhangu (ചേമ്പ് കിഴങ്ങ്) and are a staple food, a side dish, and an ingredient in various side dishes like sambar. It can be grown indoors with high humidity. taro- Colocasia esculenta, a plant belonging to the family of taro, whose tubers are eaten cooked. The Kukis calls it bal. It is also cultivated in Malawi, Mozambique, and Zimbabwe. Almost 80% of Fiji's exported taro comes from the island of Taveuni where the taro beetle species Papuana uninodis is absent. Ocumo without the Chinese denomination is a tuber from the same family, but without taro's inside purplish color. The corms are larger than what would be found in North American supermarkets. [39], Taro were carried into the Pacific Islands by Austronesian peoples from around 1300 BC, where they became a staple crop of Polynesians, along with other types of "taros", like Alocasia macrorrhizos, Amorphophallus paeoniifolius, and Cyrtosperma merkusii. Together they create the islands of Hawaii and a beautiful woman, Hoʻohokukalani (The Heavenly one who made the stars). Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. In Asia, average yields reach 12.6 t/ha (5.6 short ton/acre). Meaning_of_the_name. The dish consists of chopped meat, onions, and coconut milk wrapped in a number of taro leaves (lū talo). [42][43] Taro pollen and starch residue have also been identified in Lapita sites, dated to between 1100 BC and 550 BC. Now, as man continues to work the wetlands for this sacred crop, he remembers Haloanaka, the ancestor that nourishes him. In Fujian cuisine, it is steamed or boiled and mixed with starch to form a dough for dumpling. The uplands produce crops like sugar cane and sweet potatoes, while the lowlands provide taro and fish. In Maharashtra, the leaves are called aloo and are used to make a sweet and sour curry with peanuts and cashew nuts that is commonly cooked during marriages. The stems are also used in soups such as canh chua. These signals are usually less distinct in flooded taro cultivation. Family: Araceae ; Plant Type: Perennial, Evergreen ; Key features: Dramatic foliage Taro, Colocasia esculenta, is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. The Atlas of Florida Plants provides a source of information for the distribution of plants within the state and taxonomic information. C. esculenta is a perennial, herbaceous rodless plant. Ala was widely grown in the southern atolls of Addu Atoll, Fuvahmulah, Huvadhu Atoll, and Laamu Atoll and is considered a staple even after rice was introduced. As a staple food, it is steamed and eaten with a spicy chutney of green chilies, tamarind, and shallots. Taro, (Colocasia esculenta), also called eddo or dasheen, herbaceous plant of the family Araceae. In Kenya, Uganda and Tanzania, taro is commonly known as arrow root, ggobe, or nduma and madhumbe in some local Bantu languages. aquatilis is native to the Kimberley region of Western Australia; variety esculenta is naturalised in Western Australia, the Northern Territory, Queensland and New South Wales. The crop attains maturity within six to twelve months after planting in dry-land cultivation and after twelve to fifteen months in wetland cultivation. 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 Belize, Costa Rica, Nicaragua and Panama, taro is eaten in soups, as a replacement for potatoes, and as chips. The leaves are often boiled with coconut milk to make a soup. The Plants Database includes the following 1 species of Colocasia . It was borrowed in Latin as colocasia, hence the genus name Colocasia. Most of these herbaceous species in the arum or aroid family (Araceae) that are offered as ornamentals belong to the genera Colocasia, Alocasia, and Xanthosoma, although there are others that have similar appearance and growth habits. The dasheen variety, commonly planted in swamps, is rare, although appreciated for its taste. Taro roots (scientific name: Colocasia esculenta) are mainly cultivated in Asia but now it is serving worldwide. The root of the taro plant is often served boiled, accompanied by stewed fish or meat, curried, often with peas and eaten with roti, or in soups. The corms, which have a light purple color due to phenolic pigments,[48] are roasted, baked or boiled. Legend joins the two siblings of high and divine rank: Papahānaumoku ("Papa from whom lands are born", or Earth mother) and Wākea (Sky father). No porridge form is known in the local cuisine. Sun-dried taro leaves are later used in broth and stews. It is also sold as an ornamental aquatic plant. The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce. The kalo of the earth was the sustenance for the young brother and became the principal food for successive generations. In Trinidad and Tobago, it is called dasheen. Colocasia Species: esculenta Family: Araceae Uses (Ethnobotany): Traditionally used medicinally for the treatment of digestive disorders. The leaves are large to very large, 20–150 cm (7.9–59.1 in) long, with a sagittate shape. Its leaves are used to wrap fish and prawns for steaming to make bhapa mach (steamed fish). "Rain, pests and disease shrink taro production to record low". It is common to see taro as a flavor in desserts and drinks, such as bubble tea. At around 3.3 million metric tons per year, Nigeria is the largest producer of taro in the world. Colocasia esculenta has other names in different languages. 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. Taro is called dasheen,[79] in contrast to the smaller variety of corms called eddo, or tanya in the English speaking countries of the West Indies, and is cultivated and consumed as a staple crop in the region. [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 Turkey, Colocasia esculenta is locally known as gölevez and mainly grown on the Mediterranean coast, such as the Alanya district of Antalya Province and the Anamur district of Mersin Province. It spread by cultivation eastward into Southeast Asia, East Asia and the Pacific Islands; westward to Egypt and the eastern Mediterranean Basin; and then southward and westward from there into East Africa and West Africa, where it spread to the Caribbean and Americas. Taro (simplified Chinese: 芋头; traditional Chinese: 芋頭; pinyin: yùtou; Cantonese Yale: wuhtáu) is commonly used as a main course as steamed taro with or without sugar, as a substitute for other cereals, in Chinese cuisine in a variety of styles and provinces steamed, boiled or stir-fried as a main dish and as a flavor-enhancing ingredient. Taveuni now exports pest-damage-free crops. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams), and taro is believed to have been one of the earliest cultivated plants. p. 250. In the Azores taro is known as inhame or inhame-coco and is commonly steamed with potatoes, vegetables and meats or fish. One is called khoai sọ, which is smaller in size and more delicious than Khoai môn, and of course, more expensive than khoai môn. They are dark green above and light green beneath. In the Philippines, the plant is known as gabi in Tagalog, aba in the Ilocos Region, and natong and apay in the Bicol Region. 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