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2. Colocasia - Wikipedia

   en.wikipedia.org/wiki/Colocasia

   Colocasia is a genus [3] [4] of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.

3. Cuisine of Hawaii - Wikipedia

   en.wikipedia.org/wiki/Cuisine_of_Hawaii

   Taro (Colocasia esculenta)—a popular and ancient plant that has been harvested for at least 30,000 years by indigenous people in New Guinea. [48] There are hundreds of varieties of taro, and the corm of the wetland variety makes the best poi, [4] as well as taro starch or flour. The dry-land variety has a crispy texture and is used for making ...

4. Taro - Wikipedia

   en.wikipedia.org/wiki/Taro

   Colocasia esculenta 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 by 25 centimetres ( 15 + 1 ⁄ 2 by 10 inches) and sprout from the rhizome.

5. Xanthosoma - Wikipedia

   en.wikipedia.org/wiki/Xanthosoma

   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.

6. List of Hawaii state symbols - Wikipedia

   en.wikipedia.org/wiki/List_of_Hawaii_state_symbols

   Also known as the Hawaiian hoary bat [10] Mammal ʻĪlioholoikauaua [a] Neomonachus schauinslandi: Also known as the Hawaiian monk seal [11] Marine mammal Koholā [a] Megaptera novaeangliae: Also known as the humpback whale [12] Microbe: Koʻohonua ʻili akia Flavobacterium akiainvivens (proposed) [13] [14] Plant Kalo Colocasia esculenta (L ...

7. Eddoe - Wikipedia

   en.wikipedia.org/wiki/Eddoe

   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]