Last week, I discussed the various taros or elephant’s ears (Colocasia esculenta) that we had on display in the Home Gardening Center. What I didn’t mention was that these robust tropical plants with their gigantic floppy leaves and their large round corms can be edible when properly prepared. Taro—or Cocoyam, or Yu Yu Tou—is a popular staple for many cultures.
It is believed that taro is indigenous to India. In Southeast Asia, it was grown near or in rice fields. In ancient times the Greeks and the Romans brought taro to Egypt and the Mediterranean. Spanish and Portuguese explorers then transported it to the New World. It is revered in Hawaii through prayers and takes on many forms in the cuisine. It goes without saying that taro is a globally important food source.
This year we have planted a number of varieties of elephant’s ear or taro (Colocasia esculenta) in the Home Gardening Center. Colocasia is sometimes confused with Alocasia macrorrhiza, which is also known as elephant’s ear or giant taro, but the two are quite easy to distinguish.
They both have massive foliage that looks—as the name suggests—like an elephant’s ear. The most identifiable difference between the two genera is that the foliage on Alocasia points upwards like an arrowhead, while the foliage on Colocasia points downwards to form the shape of a heart.
Earlier this year, I wrote about one of the Colocasia in the Trial Beds in the Home Gardening Center—C. ‘Electric Blue Gekko’. Now that the season has progressed, it is easier to make an assessment of the different varieties grown and to pick out favorites.
