What is Colocasia esculenta in English?
Colocasia esculenta or Taro is the oldest cultivated species in the Aroid family. This edible herb reaches up to 2 m tall, produces heart shaped to arrow shaped leaves that droop downwards. A) Taxonomy: (Colocasia esculenta L) known as Taro belongs to the family Araceae. Linnaeus originally described two species which are now known as Colocasia esculenta and Colocasia antiquorum of the cultivated plants.Taro (Colocasia esculenta) is part of a family of plants with edible underground stems, known as corms. There are a number of different varieties of taro around the world, with each with their own taste, textures, and color profiles.Colocasia, also known as Taro or Arbi, is s starchy tuber (root) cylindrical vegetable, round to oblong in shape at an average of 15cm in diameter.Taro is primarily grown as a vegetable for its edible starchy cormels, but its petiole and leaves are also used as vegetable for nutritional and medicinal purposes. Its cormels are rich in starch and essential nutrients such as thiamine, riboflavin, niacin and oxalic acid.Taro is among the most widely grown species in the group of tropical perennial plants that are colloquially referred to as elephant ears, when grown as ornamental plants.
What is Colocasia called in India?
Colocasia leaves has many names in India. It is known as Taro leaves, Arbi leaves, pathra leaves, Alu chi bhaji, kesavina ele and so on. Colocasia leaves Dr Vatsya explains, “Third are Arbi (colocasia) leaves. These contain calcium oxalate crystals which, in raw form, can cause throat irritation, burning, and increase the risk of long-term kidney stones.Rich in potassium and antioxidants, Colocasia helps maintain healthy blood pressure levels and reduces oxidative stress, which can lower the risk of cardiovascular diseases.
Can we eat Colocasia?
A Word Of Caution While Eating Colocasia The entire plant and its leaves are edible as well as super nutritious, but they contain needle-like crystals of a compound called calcium oxalate. This can be a potential skin irritant, and these oxalate-laden leaves can also lead to an itchy throat and tongue. All parts of the plant are poisonous while raw, but once cooked the tubers are edible. Colocasia is a tender perennial that cannot survive winter months in many places.