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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 ...
Cyrtosperma merkusii or giant swamp taro, is a crop grown throughout Oceania and into South and Southeast Asia. It is a riverine and "swamp crop" similar to taro, [1] but "with bigger leaves and larger, coarser roots." [2] There are no demonstrably wild populations today [citation needed], but it is believed to be native to Indonesia.
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]
In lūʻau stew, lūʻau refers to the young leaves of the kalo (taro) plant, though it generally means taro leaves as an ingredient. The leaves are parboiled, strained, chopped, and combined with the cooked (fresh) meat—octopus ("squid"), chicken, beef, or pork—that are sautéed with onions.
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The typical Xanthosoma plant has a growing cycle of 9 to 11 months, during which time it produces a large stem called a corm, this surrounded by smaller edible cormels about the size of potatoes. These cormels (like the corm) are rich in starch. Their taste has been described as earthy and nutty, and they are a common ingredient in soups and stews.