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Eddoe or eddo (Colocasia antiquorum) is a species in genus Colocasia, [2] a tropical vegetable, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems . [3] [4] In most cultivars there is an acrid taste that requires careful cooking. [3]
Colocasia leaves are well known for their hydrophobicity. The edible types are grown in the South Pacific and eaten like potatoes and known as taro, eddoe, and dasheen. The leaves are often boiled with coconut milk to make a soup. Poi, a Hawaiian dish, is made by boiling the starchy underground stem of the plant then mashing it into a paste. [14]
Cocoyams commonly reach in excess of one metre (three feet) in height and although they are perennials, they are often grown as annuals, harvested after one season. Colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of Southeast Asia.
Taro (/ ˈ t ɑːr oʊ, ˈ t ær-/; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to ...
Three goals of plant taxonomy are the identification, classification and description of plants. The distinction between these three goals is important and often overlooked. Plant identification is a determination of the identity of an unknown plant by comparison with previously collected specimens or with the aid of books or identification manuals.
narrowleaf fig; willow-leaf fig; oleander-leaf fig Moraceae (mulberry family) Ficus nota: tibig Moraceae (mulberry family) Ficus obliqua: small-leaf fig Moraceae (mulberry family) Ficus petiolaris: rock fig; lava fig Moraceae (mulberry family) Ficus platypoda: desert fig; Australian fig Moraceae (mulberry family) Ficus pseudopalma: Philippine fig
The leaves of most Xanthosoma species are 40–200 centimetres (16–79 inches) long, sagittate (arrowhead-shaped) or subdivided into three or as many as 18 segments. Unlike the leaves of Colocasia , those of Xanthosoma are usually not peltate- the upper v-notch extends into the point of attachment of the leaf petiole to the blade.
Patrode is a unique dish originally made from colocasia leaves in the coastal regions of Karnataka, Maharashtra, Kerala and Tamil Nadu where Taro or "Colocasia esculenta" is thought to be native plant of Southern India. [5] [6] Over time this dish has been adopted by various states in India. [7]