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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.
Taro: Colocasia esculenta: Koldil, Kolful Banana flower: Kaskol, Purakol Curry banana: Musa splendida: Posola Banana Stem: Kothalor Musi, Musi Kothal Jackfruit (Young), Unripe Jackfruit Artocarpus heterophyllus: Potol Pointed gourd: Trichosanthes dioica: Bhul Sponge gourd or Luffa: Luffa aegyptiaca: Zika, Jika Ridge gourd or Ridged Luffa: Luffa ...
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]
The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. The generic name is derived from the ancient Greek word kolokasion, which in the Koine Greek of the 1st century botanist Pedanius Dioscorides may have meant the edible roots of both taro (C. esculenta) and Nelumbo ...
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. [ 2 ] [ 3 ] [ 4 ] Xanthosoma species may be referred to as tannia, yautia, new cocoyam or Chinese taro and originate from Central and South America.
Taro corms. Corm. Amorphophallus konjac (konjac) Colocasia esculenta (taro) Eleocharis dulcis (Chinese water chestnut) Ensete spp. (enset) Nymphaea spp. (waterlily) Pteridium esculentum; Sagittaria spp. (arrowhead or wapatoo) Typha spp. Xanthosoma spp. (malanga, cocoyam, tannia, yautia and other names) Colocasia antiquorum (eddoe or Japanese ...
Alocasia macrorrhizos is a species of flowering plant in the arum family that it is native to rainforests of Maritime Southeast Asia, New Guinea, and Queensland [1] and has long been cultivated in South Asia, the Philippines, many Pacific islands, and elsewhere in the tropics.
In Polynesia, Alocasia macrorrhizos (‘ape) was considered a famine food, used only in the event of failure of the much preferred taro (kalo) crop. [14] After having been introduced to Hawaii in the 1920s from South America, Xanthosoma has naturalized and has become more common than A. macrorrhizos , and has been given the same name, ʻape .