Taro

related topics
{food, make, wine}
{island, water, area}
{specie, animal, plant}
{country, population, people}
{acid, form, water}
{style, bgcolor, rowspan}
{government, party, election}

Taro (pronounced /ˈtɑroʊ/) is a common name for the corms and tubers of several plants in the family Araceae (see Taro (disambiguation)). Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.

Taro is native to southeast Asia [2]. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic and Asian cultures. It is believed to have been one of the earliest cultivated plants.[3] Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, from whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as 'elephant ears' when grown as an ornamental plant.

Contents

Full article ▸

related documents
Sparkling wine
Black pepper
Areca nut
Soft drink
Ramen
Swedish cuisine
Maple syrup
Sushi
Champagne (wine)
Barbecue
German cuisine
Potato chip
Rice
Vodka
Sake
Cigar
Cuisine of the United States
Cajun cuisine
Butter
Bubble tea
Scotch whisky
Whisky
Milk
Syrah
Vanilla
Brandy
Honey
Tamale
Pizza
Food preservation