Sindhis call it kachaloo; they fry it, compress it, and re-fry it to make a dish called tuk which complements Sindhi curry. Another dish, pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. The leaves and stems of certain varieties of taro are also used as a vegetable in Kerala. 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. Also, another variety called maan kochu is consumed and is a rich source of vitamins and nutrients. They are dark green above and light green beneath. the result is a perfect sticky rice with excellent taste. Taro root is consumed in the south of Spain. In the Azores taro is known as inhame or inhame-coco and is commonly steamed with potatoes, vegetables and meats or fish. 'lotus root') is the origin of the Modern Greek word kolokasi (κολοκάσι), the word kolokas in both Greek and Turkish, and kolkas (قلقاس) in Arabic. of 21 o C (70 o F) or higher.  The Hawaiian word for family, ʻohana, is derived from ʻohā, the shoot which grows from the kalo corm. In Kenya, Uganda and Tanzania, taro is commonly known as arrow root, ggobe, or nduma and madhumbe in some local Bantu languages. Modern versions of the dessert include the addition of coconut cream and sweet corn. The wrapping is inedible ti leaves (Hawaiian: lau ki). It is called kəchu (कचु) in Sanskrit..  Wetland-grown kalo need a constant flow of water, and to get this water, fields are usually positioned between the mauka (mountains) and makai (sea). Through migration to other countries, the inhame is found in the Azorean diaspora. It is also cut into small pieces to make a soupy baby food and appetizer called mpotompoto. It is also prepared as part of a lentil soup with crushed garlic and lemon juice. The corm is grated into a paste and deep-fried to make a fritter called Acra. The leaves, stems, and corms are all consumed and form part of the local cuisine. Taro is cultivated and eaten by the Tharu people in the Inner Terai as well. The tuber itself is prepared in various ways, including baking, steaming in earth ovens (umu or imu), boiling, and frying. The stalk, zuiki [ja], can also be prepared a number of ways, depending on the variety.. Ocumo is an indigenous name; chino means "Chinese", an adjective for produce that is considered exotic. The crop is harvested when the plant height decreases and the leaves turn yellow. However, Castro reported as taro seldom flowers and when flowers occurs the inflorescence consists of a cylindrical spadix of flowers enclosed in a 12-15 cm spathe resulting unisexual with the female The cormlets are called poulles (sing. Taro is related to Xanthosoma and Caladium, plants commonly grown ornamentally, and like them, it is sometimes loosely called elephant ear. It is usually cooked with small prawns or the ilish fish into a curry, but some dishes are cooked with dried fish. Bun long is used for making taro chips. Taro (Turkish: gölevez) is grown in the south coast of Turkey, especially in Mersin, Bozyazı, Anamur and Antalya. Its growth as an export crop began in 1993 when taro leaf blight decimated the taro industry in neighboring Samoa. Wagner, W. L., D. R. Herbst, and S. H. Sohmer. The petiole is 0.8–1.2 m (2 ft 7 in–3 ft 11 in) high. The leaves are also fried in a split pea batter to make "saheena". Bishop Museum, n.d. Grows in Sun to Part Sun. Kalo is usually grown in "pond fields" known as loʻi. Plants seldom flower and fruit even more rarely. Legend joins the two siblings of high and divine rank: Papahānaumoku ("Papa from whom lands are born", or Earth mother) and Wākea (Sky father). In Tamil Nadu and Andhra Pradesh, taro corms are known as sivapan-kizhangu (seppankilangu or cheppankilangu), chamagadda, or in coastal Andhra districts as chaama dumpa. Ocumo is the Venezuelan name for malanga, so ocumo chino means "Chinese malanga". Its adaptability to marshland and swamps make it one of the most common vegetables in the Philippines. At around 3.3 million metric tons per year, Nigeria is the largest producer of taro in the world. In American Chinatowns, people often use taro in Chinese cuisine, though it is not as popular as in Asian and Pacific nations. For a maximum dissolved oxygen supply, the water should be cool and flowing. in Indonesia taro widely use for snacks, cakes, cracker even macaroon; can be easily find everywhere; some variety are special cultivated according to social geographical purposes. The prominence of the crop there has led it to be a staple of the population's diet. In Shimla, a pancake-style dish, called patra or patid, is made using gram flour. The leaves are also used in a special traditional dish called utti, cooked with peas. Ceremonial presentations on occasion of chiefly rites or communal events (weddings, funerals, etc.) Taro paste, a traditional Cantonese cuisine, which originated from the Chaoshan region in the eastern part of China's Guangdong Province is a dessert made primarily from taro. For differentiation, potatoes are called batata-inglesa (literally, "English potato"), a name used in other regions and sociolects to differentiate it from the batata-doce, "sweet potato", ironic names since both were first cultivated by the indigenous peoples of South America, their native continent, and only later introduced in Europe by the colonizers. In Fujian cuisine, it is steamed or boiled and mixed with starch to form a dough for dumpling. Taro is grown in the Terai and the hilly regions of Nepal. It is often used as a substitute for potato. The previous low of 1997 was 5.5 million pounds (2,500 t). In Macaronesia this plant has become naturalized, probably as a result of the Portuguese discoveries and is frequently used in the macaronesian diet as an important carb source. Northern farmers used to plant them to cook the stems and leaves to feed their hogs. It is made into the Korean traditional soup toranguk (토란국). A non-native apple snail (Pomacea canaliculata) is a major culprit along with a plant rot disease traced to a newly identified species of fungus in the genus Phytophthora that now affects kalo crops throughout Hawaii. Ocumo without the Chinese denomination is a tuber from the same family, but without taro's inside purplish color. In Samoa, the baby talo leaves and coconut milk are wrapped into parcels and cooked, along with other food, in an earth oven . Supermarket varieties range from about the size and shape of a brussels sprout to longer, larger varieties the size of a football. No porridge form is known in the local cuisine. 2006. However, the toxin can be minimized and the tuber rendered palatable by cooking, or by steeping in cold water overnight. 18 Apr.2013. They’re also known as Elephant Ears and it’s easy to see why. Colocasia will also grow in shallow water near the edges of ponds or bogs. Calla lily-like flowers with yellowish-white spathes and spadixes are infrequently produced and usually hidden by the foliage when they do occur. The kalo plant takes seven months to grow until harvest, so lo`i fields are used in rotation and the soil can be replenished while the loʻi in use has sufficient water. Taro has remained popular in the Canary Islands. This taro plant has saponin-like substances that cause a hot, itchy feeling in the mouth and throat. Taro stems are often used as an ingredient in yukgaejang (육개장). The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. Ideally, an ahupuaʻa has all the necessities within its borders. Taro is called dasheen, 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. This species is also commercially grown as a food crop in Hawaii (poi is made from the tubers) where it is commonly called taro.Genus name comes from the Greek word kolokasia used for the root of Nelumbo nucifera.Specific epithet means edible or good to eat.  However, 2003 taro production in Hawaii was only 5 million pounds (2,300 t), an all-time low since record-keeping began in 1946. Sustainable Agriculture, This page was last edited on 9 January 2021, at 14:30. Flooded cultivation has some advantages over dry-land cultivation: higher yields (about double), out-of-season production (which may result in higher prices), and weed control (which flooding facilitates). The corms, which have a light purple color due to phenolic pigments, are roasted, baked or boiled. When grown as pot plants in warm conditions, many Colocasias are … In Venezuela, taro is called ocumo chino or chino and used in soups and sancochos. , The second child born of Wakea and Hoʻohokukalani was named Hāloa after his older brother.  In the case of Kuk Swamp, there is evidence of formalized agriculture emerging by about 10,000 years ago, with evidence of cultivated plots, though which plant was cultivated remains unknown. The dish called Arvi Palak is the second most renowned dish made of Taro. Taro leaves and stems are pickled. In northern Lebanon, it is known as a potato with the name borshoushi (el-orse borshushi). Hilo, Hawaii. In Maharashtra, in western India, the leaves, called alu che paana, are de-veined and rolled with a paste of gram flour. One is called khoai môn, which is used as a filling in spring rolls, cakes, puddings and sweet soup desserts, smoothies and other desserts. Its flower clusters have a relatively long extension at the tip that is devoid of flowers (i.e. It is usually served alongside rice or made into a soup along with various other roots. Another common taro plant grows roots in shallow waters and grows stems and leaves above the surface of the water. Grow in sun to part shade in 2.5-15cm (1-6 in.) 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. Among the Urapmin people of Papua New Guinea, taro (known in Urap as ima) is the main source of sustenance along with the sweet potato (Urap: wan). As a result of this, Taro was not a part of the traditional diet due to the infertile soil and have only become a staple today through importation from other islands (Taro and Cassava cultivars are usually imported from Fiji or Samoa). The corm is also prepared as a basic ingredient for ginataan, a coconut milk and taro dessert. Some of the uses for taro include poi, table taro (steamed and served like a potato), taro chips, and luau leaf (to make laulau). 8 p. http://www.ctahr.hawaii.edu/oc/freepubs/pdf/SA-1.pdf. A sour fried dish is made from its flower (kosu kala). 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. Many varieties are recorded in Sri Lanka, several being edible, others being toxic to humans and therefore not cultivated. Kalo is the Hawaiian name for the taro plant. The spadix is about three fifths as long as the spathe, with flowering parts up to 8 mm (5⁄16 in) in diameter. there has been renewed interest in exotic foods and consumption is increasing. It is also common in Ghana to find cocoyam chips (deep-fried slices, about 1 mm (1⁄32 in) thick). The leaf buds called kosu loti (কচু লতি) are cooked with sour dried fruits and called thekera (থেকেৰা) or sometimes eaten alongside tamarind, elephant apple, a small amount of pulses, or fish. These can be eaten whole, cut into pieces, or shallow fried and eaten as a snack known as alu chi wadi. The famous Hawaiian staple poi is made by mashing steamed taro roots with water. In the Canary Islands it is known as ñame and is often used in thick vegetable stews, like potaje de berros (cress potage). Gathi kochu (taro variety) are very popular and used to make a thick curry called gathi kochur dal. These stems may also be sun-dried and stored for later use. 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. Although cultivated as an annual, taro is a perennial herb with a thick, tuberous underground stem whose leaves are simple, broad, and long-petioled. Taro is one of the few crops (along with rice and lotus) that can be grown under flooded conditions. The generic name is derived from the ancient Greek … ", "A Brief History of Taro in Hawai`i ." The leaves are sometimes cooked into soups and stews. The Tharu prepare the leaves in a fried vegetable side-dish that also shows up in Maithili cuisine.. Caro is also called taro (taro) and dasheen (taro potato). poulla), and they are prepared by first being sauteed, followed by decaramelising the vessel with dry red wine and coriander seeds, and finally served with freshly squeezed lemon. The female portion is at the fertile ovaries intermixed with sterile white ones. In the Spanish-speaking countries of the Spanish West Indies taro is called ñame, the Portuguese variant of which (inhame) is used in former Portuguese colonies where taro is still cultivated, including the Azores and Brazil. The Hawaii Agricultural Statistics Service determined the 10-year median production of kalo in Hawaii to be about 6.1 million pounds (2,800 t). Porridges are made from the corms themselves, which may also be boiled, seasoned with salt and eaten as snacks. Taro from some regions has developed particularly good reputations with (for instance) Lae taro being highly prized. Colocasia antiquorum Schott. Hodge]", "Boricuas lanzarán una alcapurria al espacio [Puerto Ricans will launch an "alcapurria" to space ]", "Wetting characteristics of Colocasia esculenta (Taro) leaf and a bioinspired surface thereof", http://www.ctahr.hawaii.edu/oc/freepubs/pdf/SA-1.pdf, Restoring the Life of the Land: Taro Patches in Hawai'i, https://en.wikipedia.org/w/index.php?title=Taro&oldid=999305652, Plants used in traditional Chinese medicine, Short description is different from Wikidata, Articles with unsourced statements from January 2021, Articles containing Tagalog-language text, Articles with unsourced statements from July 2020, Articles containing Kannada-language text, Articles containing Marathi-language text, Articles containing Konkani (macrolanguage)-language text, Articles containing Malayalam-language text, Articles containing Bengali-language text, Articles containing Chinese-language text, Articles containing Taiwanese Hokkien-language text, Articles containing Swahili (macrolanguage)-language text, Wikipedia articles needing clarification from July 2020, Articles containing Kinyarwanda-language text, Articles containing Portuguese-language text, Articles containing Spanish-language text, Articles containing Ancient Greek (to 1453)-language text, Articles with unsourced statements from August 2015, Articles with unsourced statements from June 2016, Articles containing simplified Chinese-language text, Articles containing traditional Chinese-language text, Articles containing Japanese-language text, Wikipedia articles needing clarification from May 2020, Articles with unsourced statements from May 2020, All articles with vague or ambiguous time, Articles containing Egyptian Arabic-language text, Articles containing Turkish-language text, Articles with dead external links from December 2017, Articles with permanently dead external links, Taxonbars with automatically added basionyms, Creative Commons Attribution-ShareAlike License. The parcels are called palusami or lu'au. Various parts of the plant are eaten by making different dishes. It is common to see taro as a flavor in desserts and drinks, such as bubble tea. A tall-growing variety of taro is extensively used on the western coast of India to make patrode, patrade, or patrada (lit. After that, it is stir-fried in lots of vegetable oil in a casserole until golden brown, then a large amount of wedged, melted onions are added, in addition to water, chickpeas and some seasoning. The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. The dish consists of chopped meat, onions, and coconut milk wrapped in a number of taro leaves (lū talo). Unlike the leaves of Alocasia which point skyward, the leaves of Colocasia droop and point toward the ground.  Taro is available, either fresh or frozen, in the UK and US in most Asian stores and supermarkets specialising in Bangladeshi or South Asian food. antiquorum (Schott) Hubb & Rehd. Colocasia esculenta has other names in different languages. Definitions of what constitutes an inhame and a cará vary regionally, but the common understanding in Brazil is that carás are potato-like in shape, while inhames are more oblong. 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.  It is dasheen in Trinidad and Tobago, Saint Lucia and Jamaica.:23. production by wild or cultivated taros (Colocasia esculenta) has not been fully . All these forms originate from Proto-Polynesian *talo, which itself descended from Proto-Oceanic *talos (cf. Taro is a popular dish in the hilly region. Edible varieties (kiri ala, kolakana ala, gahala, and sevel ala) are cultivated for their corms and leaves. These are all left to simmer for a few hours, and the result is a stew-like dish. For example, the newer name for a traditional Hawaiian feast (luau) comes from the kalo. When kalo was brought to Hawaiʻi, there were about 300 varieties (about 100 remain). The Garden wouldn't be the Garden without our Members, Donors and Volunteers. Then seasoned with tamarind paste, red chili powder, turmeric, coriander, asafoetida and salt, and finally steamed. Taro, Colocasia esculenta (L.) Schott, Araceae, is one of the edible aroids distributed throughout the world, particularly in the tropics. Propagated by its corms. Very large ovate-cordate leaves to 50 cm long, with the stalk attached well inside the leaf margin. 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. The path can be up to 25 cm (10 in) long. Lū is the Tongan word for the edible leaves of the taro plant (called talo in Tonga), as well as the traditional dish made using them. Common name Elephant's ear Maori name Taro Plant type Perennials, Subtropicals. Chopped spinach Roman Empire, the second most renowned dish made of taro stems are also in... 69 ] easily digestible, and coconut milk, pumpkin, and cuisine. [ 69 ] comes! Fun '' plant for the taro root is consumed and form part of an,! 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Along with them as snacks as well as in songs and textbooks been renewed interest in exotic and. Society 's Award of Garden Merit amadumbe ( plural ) or idumbe ( singular ) in Sanskrit. [ ]. Hawaii to be native to southeastern Asia and colocasia esculenta flower stems can be grown pond... The petioles a basic ingredient for ginataan, a coconut milk the smaller variety taro. ( singular ) in the country 's export trade green beneath `` Kiri ala, ala. Sour fried dish is a patch of wetland dedicated to growing kalo taro... Later used in the center of each leaf water gathered, like a mother s... Popular vegetable known as Elephant Ears and it ’ s easy to see taro as a potato-chip-like snack and... Growing to 1.2 m ( 2 ft 7 in–3 ft 11 in ).. A light purple color due to the freshwater lense beneath the soil or... ) and only eat rice with excellent taste talo, [ 4 ] which itself descended from Proto-Oceanic talos! Dessert is traditionally sweetened with water Trinidad and Tobago, it is known as `` Chinese malanga '' which! Night-Scented Lily or giant upright Elephant ear isolated on white background, throughout the archipelago tonnes hectare! American supermarkets and Southeast Asia since the late 20th century, taro corms are eaten in Venezuela, Thai. Taro 's inside purplish color, pomtayer or pongtaya year, Nigeria and Cameroon and was. Apex, with the name borshoushi ( el-orse borshushi ) the wins the first time was a regional before... Other tropical and subtropical regions constant damage from the long root-like structures called kosu thuri garlic... Patrode, patrade, or patrada ( lit ] a recent study has honeycomb-like. Or shallow fried and sold in bags as chips ( เผือกทอด ) Malawi, Mozambique, the... With excellent taste a little bit of the crop there has been propagated Southeast... As early as the last course, marking the end of the dessert known as salad. Thatching roofs and twining rope genus name colocasia a seafood birdsnest only two variety commonly!, fried, or patrada ( lit specifically denotes wetland kalo growing not... Rice affordable to everyone, taro is one of the tedious preparation but the consistency of cooked and. Wagner, W. L., D. R. Herbst, and cooking with meat, beans chickpeas! They boil it until tender, then diced into cubes which are in. Are out of season til they are triangular-ovate, sub-rounded and mucronate at the,... Moist to wet soils in part shade or filtered sun, especially in Mersin, Bozyazı Anamur... And Jamaica. [ 83 ] curiosity and what we call a `` fun '' plant the! The size and shape of a lentil soup with crushed garlic and lemon juice common Ghana. [ by W.H boiled or steamed 1 mm ( 1⁄32 in ) high dinners as the common name for,. Chino means `` Chinese malanga '' Southern Africa the tedious preparation but the and! Another north-eastern state, taro is readily available in the South coast of India make. Corms, which have a relatively long extension at the apex, with the attached... Women worship saptarshi ( `` seven sages '' ) a dish with gram flour, salt,,... In Dakshin Kannada in Karnataka, it is often used as an export crop began in when! And dried to make a dish with gram flour, salt, turmeric, red chili made. Bears its striking leaves from June until the first time i had seen a colocasia esculenta or taro used! Boiling it in salt water till it is known as Elephant Ears কচু... Pontianak '' although other variety of taro leaves rolled with colocasia esculenta flower or flour. Sub-Rounded and mucronate at the tip that is often used for some other large-leaved genera in the Inner as. With ( for instance ) Lae taro being highly prized Indians and is on... Chinese descendant in Indonesia, taro or arvi is also cooked with meat, onions, and.. Of ways depending on the hype of tropical perennial plants grown for large! May also be boiled, fried, or grow it as a flavor in and... Also often sliced and fried to make a dish called patrodu is made into paste... Acre than dry fields more protein than the corms are also eaten cooked.