A tropical aroid (of the genus Caladium, syn. Colocasia) having an edible farinaceous root. It is related to the taro and to the tanier, but is much superior to it in quality and is as easily cooked as the potato. It is a staple food plant of the tropics, being prepared like potatoes, and has been introduced into the Southern United States.
a herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves.
the edible starchy tuberous root of taro plants.
a tropical starchy tuberous root.
Dasheen ( Clocasia esculenta) Dasheen is a variety of coco, which originated from the east where it is widely grown. Its name is a corruption of ‘de Chineâ€(tm), meaning ‘from Chinaâ€(tm). It is distinguished from other coco varieties by the shape of its leaves, which are more rounded and have a purple tinge along the veins and in the center.
a taro, a large-leaved tropical Asian plant, and dashi is fishbroth
Also known a coco, taro and tannia, dasheen is a starchy tuber that is usually served boiled or cut up and used as a thickener in hearty soups. While considered by some to have a texture and flavor superior to that of a Jerusalem artichoke or potato. Potatoes can often be used as a substitute for dasheen in recipes. Dasheen is often called coco, but coco is actually a slightly smaller relative of dasheen.
a yam-like root which eaten boiled.
A variety of taro that is grown in the southern states. It is a high-starch tuber. Although acrid in the raw state, it has a nut-like flavor when cooked. Taro can be boiled, fried, baked, and used in soup.
