Colocasia esculenta, commonly known as taro, is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The plant has rhizomes of different shapes and sizes. Leaves are up to 40 cm × 24.8 cm (153⁄4 in × 93⁄4 in) and sprout from the rhizome. They are dark green above and light green beneath. They are triangular-ovate, sub-rounded and mucronate at the apex, with the tip of the basal lobes rounded or sub-rounded. The petiole is 0.8–1.2 m (2 ft 7 in – 3 ft 11 in) high. The path can be up to 25 cm (10 in) long.
Taro is native to Southeast Asia, but it is now grown in tropical and subtropical regions around the world. It is a staple food in many cultures, including Polynesian, African, and Asian cultures. Taro corms can be boiled, baked, fried, or steamed. They can also be made into flour, chips, or noodles.
In addition to its edible corms, taro leaves can also be eaten. The leaves are cooked like spinach or used to make salads. Taro leaves are a good source of vitamins A and C.
Taro is a relatively easy plant to grow. It prefers full sun or partial shade and moist, well-drained soil. Taro can be propagated by corms or by division.
Here are some additional facts about Colocasia esculenta:
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