taro
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- Also called:
- eddo or dasheen
- Related Topics:
- root vegetable
- vegetable
- corm
- poi
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taro, (Colocasia esculenta), herbaceous plant of the arum family (Araceae) and its edible rootlike corm. Taro is probably native to southeastern Asia, whence it spread to Pacific islands and became a staple crop. It is cultivated for its large, starchy, spherical corms (underground stems), commonly known as “taro root,” which are consumed as a cooked vegetable, made into puddings and breads, and also made into the Polynesian poi, a thin, pasty, highly digestible mass of fresh or fermented taro starch. The large leaves of the taro are commonly stewed.
Taro is cultivated in rich well-drained soil. The corms are harvested seven months after planting. Taro leaves and corms are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating.