A name for several aroid plants (Colocasia antiquorum, var. esculenta, Colocasia macrorhiza, etc.), and their rootstocks. They have large ovate-sagittate leaves and large fleshy tuberous rootstocks, which are cooked and used for food in tropical countries.
poi - a food plant brought from Ra'iatea by Hawaii-loa
A potato with a thick, hairy skin. Often called albi. Used in making taro or albi plaster, to draw toxins from the body Taro potato (albi)
Starchy underground vegetable similar to cassava with brown hairy skin and white grayish flesh, common to the Caribbean and Polynesia. In Hawaii the boiled, pounded tao paste called poi is a staple in the traditional diet. The large leaves are also eaten. Also known as eddo, dasheen and tannier.
a starchy tuber (Colocasia esculenta) which is made into poi
To choose a taro, it must be light and dry. The heavy ones are too moist inside and will be tough when cooked. Good taros will be floury (starchy).
A tropical and sub-tropical tuber of a plant, "Colocassia antiquorum" var. "esculenta", brought from SEA to the Caribbean as a staple food for slaves, hence the alternative name dasheen (= de Chine). The tubers are boiled, baked or roasted and the leaves are also edible [also called dasheen (leaves), coco yam (tubers)].
two sizes are available, with the small one sometimes going by its Japanese name “Eddoâ€. You can prepare it as you prepare potatoes. Obviously, the skin must be removed for consumption.
edible starchy tuberous root of taro plants
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
tropical starchy tuberous root
a vegetable and when you cut it you are not supposed to touch it because you will develop a rash
vegetable grown in Hawaii (as well as in Africa and Asia)
a staple in the Hawaiian diet
A high-starch tuber grown in West Africa. The American variety is called "dasheen." Although acrid in the raw state, taro has a nut-like flavor when cooked. "Poi" is made from taro root. Taro can be boiled, fried, baked, and used in soup.
The most flavorful of the "new" tubers sold in many supermarkets and many Latin American and Asian markets. Treat as a potato, but do not over cook or it will become dry.
Taro is to the Pacific what potatoes are to Ireland...
Taro (from Tahitian or other Polynesian languages), more rarely kalo (from Hawaiian), is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. Its flowers are also eaten. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear.
