family of colocasia

1979). Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized … Recently[when?] In the southeastern United States, this plant is recognized as an invasive species. It was used in place of potatoes and dried to make flour. Another popular traditional Taiwanese snack is taro ball, served on ice or deep-fried. Ala and olhu ala are still widely eaten all over the Maldives, cooked or steamed with salt to taste, and eaten with grated coconut along with chili paste and fish soup. The root tuber is typically planted close to the surface. The closely related Xanthosoma species is the base for the popular Surinamese dish, pom. They are native to swamps and other moist areas and can be used in large aquatic containers in the garden or in the ground in moist soil. Colocasia esculenta (L.) Schott. The genus Colocasia contains slightly more than a dozen species with several new ones being described recently. As a result of this, Taro was not a part of the traditional diet due to the infertile soil and have only become a staple today through importation from other islands (Taro and Cassava cultivars are usually imported from Fiji or Samoa). In Lebanon, taro is known as kilkass and is grown mainly along the Mediterranean coast. The taro corm is a traditional staple crop for large parts of Papua New Guinea, with a domestic trade extending its consumption to areas where it is not traditionally grown. In northern Lebanon, it is known as a potato with the name borshoushi (el-orse borshushi). In Bengal, the plant is called kachu. Taro is used in the Tết dessert chè khoai môn, which is sticky rice pudding with taro roots. Corms with flesh which is white throughout are referred to as minty-coco. [78] It is also commonly consumed in Guinea and parts of Senegal, as a leaf sauce or as a vegetable side, and is referred to as jaabere in the local Pulaar dialect. The species is so variable it has acquired a long list of scientific names (see partial list of synonyms above). Alocasia reginula ‘Black Velvet’ If you’re looking for a plant that is dark and mysterious, yet stunning … Plants of the Arum Family. It was borrowed in Latin as colocasia, hence the genus name Colocasia. The Tharu prepare the leaves in a fried vegetable side-dish that also shows up in Maithili cuisine.[75]. C. esculenta and other members of the genus are cultivated as ornamental plants, or for their edible corms, a traditional starch staple in many tropical areas. Colocasia esculenta coco yam Legal Status. The corms are also made into a paste with spices and eaten with rice. Ceremonial presentations on occasion of chiefly rites or communal events (weddings, funerals, etc.) Bishop Museum, n.d. Cocoyam is often boiled, fried, or roasted and eaten with a sauce. They can be prepared in a variety of ways, such as by deep-frying in oil to be eaten on the side with rice, or cooking in a tangy tamarind sauce with spices, onion, and tomato. The kalo plant takes seven months to grow until harvest, so lo`i fields are used in rotation and the soil can be replenished while the loʻi in use has sufficient water. Its leaves are used to wrap fish and prawns for steaming to make bhapa mach (steamed fish). Among the Urapmin people of Papua New Guinea, taro (known in Urap as ima) is the main source of sustenance along with the sweet potato (Urap: wan). Ahupuaʻa means "pig altar", and was named for stone altars with pig head carvings that marked the boundaries of each Hawaiian land division. [39], Taro were carried into the Pacific Islands by Austronesian peoples from around 1300 BC, where they became a staple crop of Polynesians, along with other types of "taros", like Alocasia macrorrhizos, Amorphophallus paeoniifolius, and Cyrtosperma merkusii. Taro is related to Xanthosoma and Caladium, plants commonly grown ornamentally, and like them, it is sometimes loosely called elephant ear. There are ten accepted genera in the family that contain over 3,000 species. It is grown in a patch of land dug out to give rise to the freshwater lense beneath the soil. Through migration to other countries, the inhame is found in the Azorean diaspora. By ancient Hawaiian custom, fighting is not allowed when a bowl of poi is "open". Taro The female portion is at the fertile ovaries intermixed with sterile white ones. The species Colocasia esculenta is invasive in wetlands along the American Gulf coast, where it threatens to displace native wetland plants. Taro is called dasheen,[79] in contrast to the smaller variety of corms called eddo, or tanya in the English speaking countries of the West Indies, and is cultivated and consumed as a staple crop in the region. Then steamed and in small portions, as well as fried in the deep fryer. In Kenya, Uganda and Tanzania, taro is commonly known as arrow root, ggobe, or nduma and madhumbe in some local Bantu languages. Edible varieties (kiri ala, kolakana ala, gahala, and sevel ala) are cultivated for their corms and leaves. [77] Taro is called ñame (which normally designates yams) in Canarian Spanish and is a common crop in the Autonomous Community of the Canary Islands (Canary Islands, Spain). Environmental Reviews 15: 1- 35. The leaves and stems of certain varieties of taro are also used as a vegetable in Kerala. Taro grows abundantly in the fertile land of the Azores, as well as in creeks that are fed by mineral springs. Wagner, W. L., D. R. Herbst, and S. H. Sohmer. Some species are widely cultivated and naturalized in other tropical and subtropical regions.[1][5]. For example, the newer name for a traditional Hawaiian feast (luau) comes from the kalo. The kalo of the earth was the sustenance for the young brother and became the principal food for successive generations. [56] Urbanization is one cause driving down harvests from the high of 14.1 million pounds (6,400 t) in 1948, but more recently, the decline has resulted from pests and diseases. The edible types are grown in the South Pacific and eaten like potatoes and known as taro, eddoe, and dasheen. These are all left to simmer for a few hours, and the result is a stew-like dish. Taro root is part of the Araceae family. They can be grown in almost any temperature zone as long as the summer is warm. The leaf bases are mixed with curd to make the side dish dethi. the result is a perfect sticky rice with excellent taste. for Chinese descendant in Indonesia, Taro is best known as perfect pair with Stewed Rice ornate with dried shrimp. In Himachal Pradesh, in northern India, taro corms are known as ghandyali, and the plant is known as kachalu in the Kangra and Mandi districts. Dense to scattered populations reported from natural areas throughout Young kalo tops baked with coconut milk and chicken meat or octopus arms are frequently served at luaus. Fiji filled the void and was soon supplying taro internationally. In Goan as well as Konkani cuisine taro leaves are very popular. The plant can be grown in the ground or in large containers. In the Levant, Colocasia has been in use since the time of the Byzantine Empire. In Maharashtra, in western India, the leaves, called alu che paana, are de-veined and rolled with a paste of gram flour. In Kerala, chembu is planted in the month of May and can be harvested in December of the same year. They do best in compost-rich soil and in shade, but will grow reasonably well in average soil provided it is moisture-retentive. The traditional staple however is the Swamp Taro known as Pulaka or Babai, a distant relative of the Taro but with a very long growing phase (3-5 years), larger and denser corms and coarser leaves. In Odisha, taro corms are known as saru. It has a slightly bland and starchy flavor. The roots are used to make a thick creamy curry in which to cook prawns. The leaves and stems are not consumed in Lebanon and the variety grown produces round to slightly oblong tubers that vary in size from a tennis ball to a small cantaloupe. [67] Raw taro is also often sliced and deep fried and sold in bags as chips (เผือกทอด). The Terai and the hilly region stems are grated with coconut cream and sweet potatoes, the... 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