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Taro is used in the Tết dessert chè khoai môn, which is sticky rice pudding with taro roots. The stems are also used in soups such as canh chua. One is called khoai sọ, which is smaller in size than khoai môn. Another common taro plant grows roots in shallow waters and grows stems and leaves above the surface of the water.
Giant swamp taro is the largest of the root crop plants known collectively as Taro, which are cultivated throughout Southeast Asia and the Pacific. Although outwardly similar to Colocasia esculenta, the most widely cultivated taro, it belongs to a different genus. The plant may reach heights of 4–6 metres, with leaves and roots much larger ...
The root tuber is typically planted close to the surface. The first signs of growth will appear in 1 to 3 weeks. The adult plant will need a minimum of at least 1 m 2 (11 sq ft) of space for good growth. They do best in compost-rich soil and in shade, but will grow reasonably well in average soil provided it is moisture-retentive. The plants ...
Taro (Colocasia esculenta) – old cocoyam; Malanga (Xanthosoma spp.) – new cocoyam; Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible.
They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than taro. [3] Eddoes are also sometimes called malangas in Spanish-speaking areas, but that name is also used for other plants of the family Araceae, including tannia (Xanthosoma spp.). [3]
Sky Barnhart, "Powered by Poi Kalo, a Legendary Plant, Has Deep Roots in Hawaiian Culture", NO KA 'OI Maui Magazine, July/August 2007. Retrieved on 13 November 2012. Amy C. Brown and Ana Valiere, "The Medicinal Uses of Poi", The National Center for Biotechnology Information, 23 June 2006. Retrieved on 13 November 2012.
Within the Araceae, species are often rhizomatous or tuberous; many are epiphytic, creeping lianas or vining plants, and the leaves and tissues of the entire plant nearly always contains irritating calcium oxalate crystals or raphides, in varying degrees. [4] [5] The foliage can vary considerably from species to species.
[4] The same plant is known as pulaka in Niue, babai in Kiribati, puraka in Cook Islands, pula’a in Samoa, via, via kana or via kau in Fiji, pulaka in Tokelau, simiden in Chuuk, swam taro in Papua New Guinea, and navia in Vanuatu. [5] Pulaka roots need to be cooked for hours to reduce toxicity in the corms, but are rich in nutrients ...