In the Levant, Colocasia has been in use since the time of the Byzantine Empire. For an excellent read about Colocasia esculenta, visit the Exotic Rainforest website. Another technique for preparation is boiling it in salt water till it is reduced to a porridge. Consid-ered a principal agricultural weed in Puerto Rico and present as a weed in Jamaica (Holm et al. Today it is known as kolokas in Turkish or kolokasi (κολοκάσι) in Greek, which comes from the Ancient Greek name κολοκάσιον (kolokasion) for lotus root. Taro is called dasheen,[79] in contrast to the smaller variety of corms called eddo, or tanya in the English speaking countries of the West Indies, and is cultivated and consumed as a staple crop in the region. Colocasia esculenta has other names in different languages. In the Sinhala language of Sri Lanka it is called "Kiri Ala" (කිරිඅල). These are all left to simmer for a few hours, and the result is a stew-like dish. [66] It is sometimes heavily spiced with red hot chilies called siling labuyo. The federal government has estimated that nearly 25 percent of the 20,000 plant species native to North America are at risk of extinction, many of these through habitat loss. The global average yield is 6.2 tonnes per hectare (2.8 short tons per acre) but varies according to the region. [69] Taro is available, either fresh or frozen, in the UK and US in most Asian stores and supermarkets specialising in Bangladeshi or South Asian food. After the fall of the Roman Empire, the use of taro dwindled in Europe. Another popular traditional Taiwanese snack is taro ball, served on ice or deep-fried. Eddoes are more resistant to drought and cold. The roots and stems are grated with coconut and used to create a chutney. Various other recipes also exist locally. In the 1920s, dasheen[nb 1], as it was known, was highly touted by the Secretary of the Florida Department of Agriculture as a valuable crop for growth in muck fields. In Northern China, it is often boiled or steamed then peeled and eaten with or without sugar much like a potato. The path can be up to 25 cm (10 in) long. "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. In Uttarakhand and neighboring Nepal, taro is considered a healthy food and is cooked in a variety of ways. Warm, stagnant water causes basal rotting. Another dish in which taro is commonly used is the Philippine national stew, sinigang, although radish can be used if taro is not available. In Lusophone countries, inhame (pronounced [ĩ ˈ ȷ̃ɐ̃mi], [ˈ ȷ̃ɐ̃mi] or [ĩˑˈɲɐ̃mi], literally "yam") and cará are the common names for various plants with edible parts of the genera Alocasia, Colocasia (family Araceae) and Dioscorea (family Dioscoreaceae), and its respective starchy edible parts, generally tubers, with the exception of Dioscorea bulbifera, called cará-moela (pronounced [kɐˈɾa muˈɛlɐ], literally, "gizzard yam"), in Brazil and never deemed to be an inhame. Boiled corm of Taro is commonly served with salt, spices, and chilies. It is often used as a substitute for potato. Almost all parts are eaten in different dishes. The Hawaiian laulau traditionally contains pork, fish, and lu'au (cooked taro leaf). Colocasia esculenta, commonly called taro or elephant ear, is a tuberous, stemless, frost-tender perennial of the arum family (see also calla lily and jack-in-the-pulpit) which typically grows 3-6' tall and as wide. Taro is mashed in the dessert known as taro purée. In Pakistan, taro or eddoe or arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb or mutton. [80] Fellsmere, Florida, near the east coast, was a farming area deemed perfect for growing dasheen. Among the Urapmin people of Papua New Guinea, taro (known in Urap as ima) is the main source of sustenance along with the sweet potato (Urap: wan). Species. In the Brazilian Portuguese of the hotter and drier Northeastern region, both inhames and carás are called batata (literally, "potato"). Taro is grown across the country, but the method of cultivation depends on the nature of the island it is grown on. The genus Colocasia contains slightly more than a dozen species with several new ones being described recently. The wetlands of lakes Pontchartrain and Maurepas: past, present and future. It is also cultivated in Malawi, Mozambique, and Zimbabwe. Colocasia is a tender perennial that cannot survive winter months in many places. 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