add site
services
publishers
database
health videos
toolbar
stats
live show
health store
more stuff
JOIN/LOGIN
| advertise add site services publishers database health videos
| | about toolbar stats live show health store more stuff JOIN/LOGIN |
Colocasia is a genus of six to eight species of flowering plants in the family Araceae, native to tropical Polynesia and southeastern Asia (Wagner, Herbst, and Sohmer, 1999). Common names include "Elephant-ear", Taro, "Cocoyam", "Dasheen", Eddoe, and many other names. The names "Elephant-ear" and "Cocoyam" are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. They are herbaceous perennial plants with a large rhizome on or just below the ground surface. The leaves are large to very large, 20-150 cm long, with a sagittate shape. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear or shield.
Colocasia species are used as food plants by the larvae of some Lepidoptera species including Palpifer murinus and Palpifer sexnotatus. [edit] Cultivation and uses Colocasia esculenta and other members of the genus are cultivated as ornamental plants, or for their edible tubers, a traditional starch staple in many tropical areas. The edible types are grown in the South Pacific and eaten like potatoes and known as taro, eddo, and dasheen. In the Indian subcontinent it is known as Arabi, Arbi, Alvi, Chaama, Ghuiya, Patra, Mukh, and both roots and leaves are also used. A favorite Hawaiian dish is made by boiling the starchy underground stem of the plant" (World Book Encyclopedia). In Dakshina Kannada and Udupi districts of Karnataka state (India), they are used to make Patrode, a popular delicacy; in Kerala state (India) the leaves are used to make chembila curry, a delicacy; and the roots are used in chembu puzhukku, a traditional accompaniment to Kerala congee. Various other recipes also exist locally. The stem and root are also used in the preparation of delicacies (Ishtu and Moru curry, for example). In Andhra Pradesh in eastern India, several delicacies are made with root or leaves. In Gujarat, they are used to make a popular dish called Patra. In Andhra cuisine, the roots, called "Chaama gadda" or "Chaama dumpa", are boiled, peeled, and fried as an entree with rice. Alternately, they may be boiled along with a gravy called "Pulusu". The plant can be grown in the ground or in large containers. They are grown outside year-round in subtropical and tropical areas. In temperate regions, they are planted out for the summer and dug up and stored over winter, dry and with ventilation to prevent fungal infection. They can be grown in almost any temperature zone as long as the summer is warm. Growth is best at temperatures between 20°C to 30°C. The plants can be damaged if temperatures fall below 10°C for more than a few days. The root tuber is typically planted close to the surface. The first signs of growth will appear in 1 to 3 weeks. The adult plant will need a minimum of at least 1 square meter of space for good growth. They do best in compost-rich soil and in shade, but will grow reasonably well in average soil provided it is moisture-retentive. The plants should not be left to go dry for too long; if this does happen, the leaves will wilt; watering will allow the plant to recover if done before they get too dry. Periodic fertilisation (every 3 to 4 weeks) with a common plant fertiliser will increase yields. [edit] References
| ||||||||||||||||||||||||||||
| ↑ top of page ↑ | about thumbshots |
