| Colocasia | |
|---|---|
 | |
| Colocasia esculenta | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Alismatales |
| Family: | Araceae |
| Subfamily: | Aroideae |
| Tribe: | Colocasieae |
| Genus: | Colocasia Schott |
 | |
| Natural range of the genusColocasia. | |
| Synonyms[1][2] | |
LeucocasiaSchott | |
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Colocasia is a genus[3][4] offlowering plants in the familyAraceae, native to Southeast Asia and theIndian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.[1][5] The speciesC. esculenta (taro) isinvasive inwetlands along theGulf Coast of the United States, where it threatens to displace native wetland plants.[6]
The names elephant ear andcocoyam are also used for some other large-leaved genera in the Araceae, notablyXanthosoma andCaladium.
They areherbaceousperennial plants with a largecorm on or just below the ground surface. Theleaves are large to very large, 20–150 cm (7.9–59.1 in) long, with asagittate shape. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear or shield. The plant reproduces mostly by means of rhizomes (tubers, corms), but it also produces "clusters of two to five fragrant inflorescences in the leaf axils".[7] Like other members of the family, the plant contains an irritant which causes intense discomfort to the lips, mouth and throat. This acridity is caused in part by microscopic needle-likeraphides ofcalcium oxalatemonohydrate.[8] It must be processed by cooking, soaking or fermenting – sometimes along with an acid (lime or tamarind) – before being eaten.[9]
Colocasia leaves containphytochemicals, such asanthraquinones,apigenin,catechins,cinnamic acid derivatives,vitexin, andisovitexin.[10]
There are numerous species ofColocasia.[1][3][4][11]
A separate subgroup within the Colocasiae contains one species, which was previously calledC. gigantea:
The generic name is derived from the ancient Greek wordkolokasion, which in theKoine Greek of the 1st-centuryCE botanistPedanius Dioscorides may have meant the edible roots of bothtaro (C. esculenta) andNelumbo nucifera.
Colocasia species are used as food plants by thelarvae of someLepidoptera species including two members ofPalpifer,P. murinus andP. sexnotatus.
C. esculenta and other members of the genus are cultivated asornamental plants, or for their ediblecorms, a traditionalstarch staple in many tropical areas.
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 and 30 °C (68 and 86 °F). The plants can be damaged if temperatures fall below 10 °C (50 °F) for more than a few days.
The roottuber 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 m2 (11 sq ft) of space for good growth. They do best incompost-richsoil and inshade, 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 plantfertiliser will increase yields.
Taro roots and leaves are rich incarbohydrates,protein, anddietary minerals.[15]Micronutrients include iron, copper, magnesium, potassium, and zinc.[10]
The edible types are grown in the South Pacific and eaten like potatoes and known astaro,eddoe, and dasheen. The leaves are often boiled with coconut milk to make a soup.
Poi, a Hawaiian dish, is made by boiling the starchy underground stem of the plant then mashing it into a paste.[16]
InCyprus, Colocasia has been in use since antiquity. Today it is known as kolokasi (Kολοκάσι). It is usually cooked withcelery and pork or chicken, in a tomato sauce in casserole. "Baby" kolokasi is called "poulles": after being fried dry, red wine and coriander seed are added, and then it is served with freshly squeezed lemon. Lately, some restaurants have begun serving thin slices of kolokasi deep fried, calling them "kolokasi chips".
Apart from Cyprus, Colocasia is found in one other Mediterranean island, the Greek island ofIkaria. After the island was declared aBlue zone its culinary tradition has acquired some popularity and Colocasia is part of that tradition. The plant has been reported to have been a vital source of food during World War II.[17][better source needed] In Ikaria, after it is boiled it is usually eaten as a salad (with raw onions, herbs, olive oil, lemon etc.[18]).
InEgypt, the tubercles (or kolkas - arabic: قلقاس) are traditionally cut into cubes and cooked in a green soup withcelery,chard,garlic and other herbs.[19] Commonly served with whitevermicelli rice or eaten withpita bread dipped into the soup. Prepared mostly during the winter time for warmth and widely prepared on January 19th in Christian households as part of celebratingCopticepiphany.[20] The broth for the soup can be prepared with beef stock and can have some cubes of beef as well.
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Both roots and leaves are eaten. In the Hindi-speaking belt of NorthernIndia and inPakistan, the root is calledarbi. Common preparations include cooking with curry, frying, and boiling.
In Mithalanchal (Bihar), the leaf is calledairkanchan and is curried.
In Gujarat, arbi leaves are used to make the dishpatra. In Eastern part of Uttar Pradesh, arbi, known asarabi ka patta, is used to make the dishsahina. Arbi is also a very popular dish among the Hindu community in South Africa, where it is known aspatha. InManipur, the leaves are used in theMeitei ethnic cuisine, locally known asutti (pronounceootti). The leaves are calledpaangkhoklaa by theMeiteis, while the ediblecorms are known aspaan. Paan is often cooked withfermentedsoy beans to make curries. It is also used to makeeromba, a Meitei side dish.
InOdisha, the root is calledsaru. it is an important ingredient indalma, a popular Odia dish. The leaves used in a dish called "saru magura", made with rice batter inside the leaf which is steamed and fried.
InKerala, the leaves are used to makechēmbilacurry,chēmbilāppam, and the roots are used inchembü puzhukkü. Various other recipes also exist locally. The stem and root are used in the preparation of stew and curry. In Kerala,chembu is planted in the month of May and can be harvested in December of the same year.
InMaharashtra, the leaves are calledaloo and are used to make a sweet and sour curry with peanuts and cashew nuts that is commonly cooked during marriages. The leaf bases are mixed with curd to make the side dishdethi. The leaves are also coated in besan and fried to make the snackpaatwadi oraloowadi.
InGujarat, this leaf is called arbi (oralvi) and is used to makepatra. This is a steamed dish similar to patrode, but with gram flour instead of the rice flour used in patrode. As in Maharashtra, the leaves are eaten as a fried snack.
InNagaland, the leaves are dried, powdered, kneaded into a dough and baked into biscuits. These biscuits are burnt and dissolved in boiling water before being added into meat dishes to create a thick, flavourful dry gravy.
InBengal, the plant is calledkachu. Its leaves are used to wrap fish and prawns for steaming to makebhapa mach (steamed fish). The roots are used to make a thick creamy curry in which to cook prawns. The roots and stems are grated with coconut and used to create a chutney.
InSouth Karnataka particularly in the coastal regions , the plant is called Kesavu/ Kesave / ಕೇಸವೆ and the leaves are made into a traditional dish called as 'patrode'or 'patrude'.
InHimachal Pradesh, in northern India, taro corms are known asghandyali in Mandi districts, and the plant is also known as kachalu in the Kangra district. The dish called patrodu is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. In Shimla, a pancake-style dish, called patra or patid, is made using gram flour.
In theLevant, Colocasia has been in use since the time of theByzantine Empire. The leaves are shown in mosaics fromPalestine as a platform, such as a plate or bowl, for serving of fruit to eat. For example, at the Kursi church mosaic.
In theMeitei mythology andfolklore ofManipur,Colocasia (Meitei:ꯄꯥꯟ)[21] plants are mentioned. One notable example is theMeitei folktale of theHanuba Hanubi Paan Thaaba (Meitei for 'Old Man and Old Woman planting Colocasia').[a] In this lore, an old man and his wife are tricked by a group of monkeys.[22][23][24] The old couple plantColocasia plants according to the advice of the monkeys, peeling off the best tubers of the plants, then boiling them in a pot until softened and wrapping them in banana leaves, then burying them in the soils of the farmlands.[25][26] While the couple slept, the monkeys snuck into the farmlands and secretly relished all the well-cooked plants, then planted some inedible giant wildColocasia plants where the couple had put the cooked tubers. The couple then cooks and eats the inedible plants, causing an unbearable tingling sensation in their throats.[27][28][29]
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pān ꯄꯥꯟ /pán/ n. a plant of a genus (Colocasia) of the araceae family. pāndum /pán.dum/ n. the fleshy, underground stem of this plant. Morph: pān‑dum [a plant of Colocasia genus...‑round].
