Comments
provided by eFloras
“Elephants ear” is cultivated for its starchy tuberous corms, which when boiled lose their poisonous nature and can be eaten. The leaves are also edible and a source of vitamins A,B, and C. The juice from the corm and the petioles is medicinal, being used as a stimulant, rubifacient and as a styptic.
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Comments
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Weedy plants of Colocasia esculenta in the United States are essentially all one morphologic form (usually with long stolons and with a red to purple spot on the adaxially surface of on the leaf opposite the point junction where of the petiole joins the leaf and blade and with long stolons). This taxon has been called C. esculenta var. aquatilis Hasskarl in some treatments (K. A. Wilson 1960). Other forms of C. esculenta are cultivated in the flora area both for food and as ornamentals. The species is extremely variable and many varieties have been recognized taxonomically with little of agreement on the application of names. Because of their weedy status and their infrequent flowering, specimens of C. esculenta are not frequently collected, and the distribution indicated here reflects this deficiency. Plants may occur beyond the boundary outlined on the map, but the species does not become established in areas subjected to cold temperatures.
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Description
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Leaves ovate-subcordate, up to 35 cm or more long. Spathe up to 40 cm long, yellow, spadix included.
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Description
provided by eFloras
Corms underground, starchy; stolons elongate, with nodes produced at or near surface, spreading horizontally. Leaves: petiole green, often purple apically, 30--80(--180) cm, spongy and filled with air spaces; blade green to dark green or glaucous blue-green on adaxial surface, usually with red or purple spot at point of petiole attachment, peltate for 2.5--7 cm, 17--70 ´ 10--40 cm; primary lateral veins parallel, secondary lateral veins netted, forming collective vein between primary lateral veins; apex mucronate. Inflorescences: spathe 20--35 cm; tube green; blade orange outside and in, opening basally and reflexing apically at anthesis to expose spadix, more than 3 times longer than tube; spadix 9--15 cm. Flowers: pistillate flowers pea green, interspersed with white pistillodes; ovaries 1-locular; ovules 36--67; sterile flowers white to pale yellow; staminate flowers and sterile tip pale orange, stamens 3--6, connate. Fruits orange. Seeds 1--1.5 mm, not observed in flora area. 2n = 28, 42 (Old World).
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Distribution
provided by eFloras
Distribution: Cultivated in the tropics everywhere, up to 2600 m.
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Distribution
provided by eFloras
introduced; Ala., Fla., Ga., La., Miss., Tex.; Mexico; West Indies; Bermuda; Central America; South America; Asia; Africa; Indian Ocean Islands; Pacific Islands; Australia.
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Distribution
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Nepal, India, Ceylon, widely cultivated in hot countries.
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Elevation Range
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300-1200 m
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Flower/Fruit
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Fl. Per.: apparently does not flower here. Propagated by its corms.
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Flowering/Fruiting
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Flowering late spring--late fall.
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Habitat
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Usually forming large colonies along streams, ponds, ditches, canals, and other wet areas; 0--100m.
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Synonym
provided by eFloras
Arum esculentum Linnaeus, Sp. Pl. 2: 965. 1753; Colocasia antiquorum Schott
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Economic Significance
provided by EOL authors
Colocasia esculenta yields a starchy tuberous root which is commonly known as Taro. It is cooked and eaten in assorted preparations in East Asian and the Pacific Islands including poi in Hawaii and Taro soup in China. Before 1993 it was a major crop in Samoa, as well as the island's major export commodity,however spate of damaging cyclones in the mid-1990s, combined with the spread of Phytophthera colocasiae (blight) amongst popular taro cultivars permanently crippled the taro industry in Samoa. While taro once generated more than half of all export revenue of Samoa, today it accounts for less than one per cent of Samoa's export revenue.
Derivation of specific name
provided by Flora of Zimbabwe
esculenta: edible
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- Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Colocasia esculenta (L.) Schott Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=112040
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- Mark Hyde
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- Petra Ballings
Description
provided by Flora of Zimbabwe
Perennial herb, growing from a thick tuber, sometimes forming colonies.
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- Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Colocasia esculenta (L.) Schott Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=112040
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- Mark Hyde
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- Bart Wursten
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- Petra Ballings
Frequency
provided by Flora of Zimbabwe
Locally common
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- Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Colocasia esculenta (L.) Schott Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=112040
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- Mark Hyde
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- Bart Wursten
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- Petra Ballings
Worldwide distribution
provided by Flora of Zimbabwe
Native to tropical Asia
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- Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Colocasia esculenta (L.) Schott Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=112040
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- Mark Hyde
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- Bart Wursten
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- Petra Ballings
Eddoe
provided by wikipedia EN
Eddoe or eddo is a tropical vegetable often considered identifiable as the species Colocasia antiquorum,[2] closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems (corms).[3][4] In most cultivars there is an acrid taste that requires careful cooking.[3] The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.[3]
Etymology
The English word 'eddo' is of Akan origin; cognate to Twi: o1de3 "yam"; and Fante: o1do3.[5]
History and distribution
Eddoes appear to have been developed as a crop in China and Japan and introduced from there to the West Indies where they are sometimes called "Chinese eddoes".[3] They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than taro.[3]
Eddoes are also sometimes called malangas in Spanish-speaking areas, but that name is also used for other plants of the family Araceae, including tannia (Xanthosoma spp.).[3] Yautias is a more specific term.
Eddoes make part of the generic classification cará or inhame of the Portuguese language which, beside taro, also includes root vegetables of the genera Alocasia and Dioscorea. They are the most commonly eaten inhames/carás in the states of São Paulo, Rio de Janeiro and Espírito Santo, as well as surrounding regions of all.[6] They are also fairly common in Northeastern Brazil, where they might be called batata (literally "potato"), but less so than true yams of the genus Colocasia. According to Brazilian folk knowledge, the eddoes most appropriate to be cooked are those that are more deeply pink, or at least pinkish lavender, in the area where the leaves were cut.
The 1889 book The Useful Native Plants of Australia records that Colocasia antiquorum:
is cultivated in most tropical countries, Egypt, India, etc., for the sake of its leaves, which when uncooked are acrid, but on boiling, the water being changed, they lose their acridity, and may be eaten as spinach." (Treasury of Botany) Acid fruits are added to assist the removal of the acridity. Hindoos [sic.] and Mahometans [sic.] are very fond of all parts of the plants of this genus." (Dymock.) "When the crop is gathered in Fiji," says Dr. Seemann (Flora Vtliensis), " the tops of the tubers are cut off and at once replanted. The young leaves may be eaten like spinach, but, like the root, they require to be well cooked in order to destroy the acridity peculiar to aroideous plants. The Fijians prefer eating the cooked Taro when cold; Europeans as a rule like it quite hot, and, if possible, roasted. A considerable number of varieties are known, some better adapted for puddings, some for bread, or simply for boiling or baking. The outer marks of distinction chiefly rest upon the different tinge observable in the corm, leaf, stalks, and ribs of the leaves - white, yellowish, purple."[7]
Taxonomy
Linnaeus originally described two species which are now known as Colocasia esculenta and Colocasia antiquorum of the cultivated plants that are known by many names including eddoes, dasheen, taro, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is Colocasia esculenta.[8][9]
See also
References
-
^ "Catalogue of Life: 26th February 2018". Retrieved 28 March 2018.
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^ Utilisation des aliments tropicaux: racines et tubercules, FAO, Rome, 1990, p. 35. ISBN 92-5-202775-0, google book.
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^ a b c d e f Purseglove, J.W. 1972. Tropical crops. Monocotyledons. Longman & John Wiley, Harlow and New York.
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^ R. Tumuhimbise et al (2009) Growth and development of wetland-grown taro under different plant populations and seedbed types in Uganda. African Crop Science Journal, Vol. 17, No. 1, 2009, pp. 49-60
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^ Entry "eddo" – Merriam-Webster English online dictionary. The numbers in o1do3 indicate tone.
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^ Eatable: cará and inhame, column Nhac of the Paladar journal (in Portuguese)
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^ J. H. Maiden (1889). The useful native plants of Australia : Including Tasmania. Turner and Henderson, Sydney.
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^ Albert F. Hill (1939), "The Nomenclature of the Taro and its Varieties", Botanical Museum Leaflets, Harvard University, 7 (7): 113–118, doi:10.5962/p.295132
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^ "Colocasia antiquorum". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 24 April 2015.
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Eddoe: Brief Summary
provided by wikipedia EN
Eddoe or eddo is a tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems (corms). In most cultivars there is an acrid taste that requires careful cooking. The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
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