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The new corm forms at the shoot base just above the old corm. As the new corm grows, short stolons appear that end with the newly growing small cormels. As the plants grow and flower, they use up the old corm, which shrivels away. The new corm that replaces the old corm grows in size, especially after flowering ends.
The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. Cocoyams commonly reach in excess of one metre (three feet) in height and although they are perennials, they are often grown as annuals, harvested after one season.
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .
The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो), Gava (गाभा) and also Kaichu (केेेैचु) in Maithili. Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices, and chilies.
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. They may also be eaten grilled, fried, or puréed. The young, unfurled leaves of some varieties can be eaten as boiled leafy vegetables or used in soups and stews, such as the Caribbean callaloo.
Corm - Short, upright, hard, or fleshy stems covered with thin, dry papery leaves. Rhizome - With reduced scale-like leaves. The top can generate leafy stems while the bottom can produce roots. Iris and many grasses. Stolon - Horizontal stems that run at or just below the soil surface with nodes that root and long internodes, the ends produce ...
The plant blooms annually around the beginning of the rainy season. The flower bud emerges from the corm as a purple shoot, and later blooms as a purple inflorescence. The pistillate (female) and staminate (male) flowers are on the same plant and are crowded in cylindrical masses as an inflorescence. The top part is responsible for secreting ...
It is left to grow for years and signs that it has enough corms when the mother stems have fewer leaves and it has reached a sizable size with tubers. The harvested corms are cooked for food which is starchy. Unlike taro and eddo, it is not purposely cultivated for its starchy corm for food. It usually grows in the wild in swampy areas and marshes.