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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.
As a tropical plant, it grows in warm, humid climates. [4] This exotic, colorful plant with evergreen leaves resembles a bird's beak. It is an outdoor plant, provided the weather is not too cold. Otherwise, it is better to keep it in a pot indoors. It needs rich soil as well as full sun or partial shade. Another requirement for this plant is ...
Ficus elastica, or the rubber plant, is a common house plant but is also a tree which can grow up to 30–40 metres (98–131 ft) tall in the wild. Aglaonema (Chinese evergreen) Alocasia and Colocasia spp. (elephant ear) Anthurium spp. Aphelandra squarrosa (zebra plant) Araucaria heterophylla (Norfolk Island pine) Aspidistra elatior (cast iron ...
Xanthosoma sagittifolium is an adaptable plant that grows optimally in warm and humid conditions and temperatures above 25 degrees Celsius. [6] At lower temperatures and in arid climates, the development of the plant is hindered. For proper development, the plant needs rainfall evenly distributed throughout the year. [22]
Light. When planting, choose a spot in full sun. Typically, the more sunlight sea holly receives, the more intense the flower color. It does not do well in shade.
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.
Colocasia tibetensis J.T.Yin Colocasia yunnanensis C.L.Long & X.Z.Cai Colocasia fallax , the silver leaf dwarf elephant ear or dwarf taro , is a species of flowering plant in the family Araceae , native to the Indian Subcontinent, Tibet and Yunnan in China, and mainland Southeast Asia . [ 1 ]
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]
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