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Taro (/ ˈ t ɑːr oʊ, ˈ t ær-/; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms , leaves, stems and petioles .
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]
Colocasia antiquorum, [11] [12] sometimes considered a synonym of C. esculenta. [13] Colocasia esculenta (L.) Schott - taro, elephant-ear, eddoe - native to southern China, the Indian subcontinent, Indochina, Sumatra; naturalized in other parts of Asia as well as Africa, southern Europe, South America, Central America, the West Indies, the ...
Colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of Southeast Asia. [ 2 ] [ 3 ] [ 4 ] Xanthosoma species may be referred to as tannia, yautia, new cocoyam or Chinese taro and originate from Central and South America.
Patrode is a unique dish originally made from colocasia leaves in the coastal regions of Karnataka, Maharashtra, Kerala and Tamil Nadu where Taro or "Colocasia esculenta" is thought to be native plant of Southern India. [7] [8] Over time this dish has been adopted by various states in India. [9]
The plant may reach heights of 4–6 metres, with leaves and roots much larger than Colocasia esculenta. The sagittate leaves are up to 6' 7" (2 meters) long by up to four feet (120 cm) in width, borne atop petioles or stalks up to 19' 6" (6 meters) in length and four inches (10 cm) wide.
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