Colocasia esculenta at Kadavoor.jpg

''Colocasia'' is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.Kew World Checklist of Selected Plant Families
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The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably ''Xanthosoma'' and ''Caladium''. The generic name is derived from the ancient Greek word ''kolokasion'', which in Greek, botanist Dioscorides (1st century AD) may have inferred the edible roots of both '' Colocasia esculenta'' and ''Nelumbo nucifera''.

The species ''Colocasia esculenta'' is invasive in wetlands along the American Gulf coast, where it threatens to displace native wetland plants.

Description

They are herbaceous perennial plants with a large corm on or just below the ground surface. The leaves are large to very large, long, with a sagittate 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". 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-like raphides of calcium oxalate monohydrate. It must be processed by cooking, soaking or fermenting – sometimes along with an acid (lime or tamarind) – before being eaten.

Species

There are numerous species of ''Colocasia''.

# '' Colocasia affinis'' Schott - Yunnan, Nepal, Assam, Bhutan, Bangladesh, Myanmar, eastern Himalayas
# '' Colocasia antiquorum'', sometimes considered a synonym of ''C. esculenta''.
# '' Colocasia esculenta'' (L.) Schott - taro, elephant-ear, eddoe - native to southern China, the Indian subcontinent, Indochina, Sumatra; naturalized in other parts of Asia as well as Africa, southern Europe, South America, Central America, the West Indies, the southeastern United States, and many oceanic islands including Hawaii
# '' Colocasia fallax'' Schott - Tibet, Yunnan, Himalayas, northern Indochina
# '' Colocasia fontanesii'' Schott - Yunnan, eastern Himalayas, northern Indochina
# ''Colocasia gigantea'' (Blume) Hook.f. – giant taro - southern China, Indochina, Malaysia, western Indonesia
# '' Colocasia hassanii'' H.Ara -Bangladesh
# '' Colocasia lihengiae'' C.L.Long & K.M.Liu - Arunachal Pradesh, Yunnan
# '' Colocasia mannii'' Hook.f. - Assam, Nicobar Islands
# '' Colocasia menglaensis'' J.T.Yin, H.Li & Z.F.Xu - Yunnan, Laos, Myanmar, Thailand, Vietnam
# '' Colocasia oresbia'' A.Hay - Bangladesh, Sabah
# '' Colocasia tonoimo'' A.Hay - Unknown

Ecology

''Colocasia'' species are used as food plants by the larvae of some Lepidoptera species including '' Palpifer murinus'' and '' Palpifer sexnotatus''.

Cultivation

'' C. esculenta'' and other members of the genus are cultivated as ornamental plants, or for their edible corms, a traditional starch 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 . The plants can be damaged if temperatures fall below for more than a few days.

The root tuber 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 of space for good growth. They do best in compost-rich soil and in shade, 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 plant fertiliser will increase yields.

Culinary uses

The edible types are grown in the South Pacific and eaten like potatoes and known as taro, 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.World Book Encyclopedia

In Cyprus

In Cyprus, Colocasia has been in use since the time of the Roman Empire. Today it is known as kolokasi (Kολοκάσι). It is usually cooked with celery 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".

In the Indian subcontinent

Both roots and leaves are eaten. In most of India and Pakistan the root is called ''arbi''. Common preparations include cooking with curry, frying, and boiling. In Mithalanchal (Bihar), the leaf is called ''airkanchan'' and is curried.

In Gujarat, arbi leaves are used to make the dish ''patra.'' In Eastern part of Uttar Pradesh, arbi, known as ''arabi ka patta'', is used to make the dish ''sahina''. Arbi is also a very popular dish among the Hindu community in South Africa, where it is known as ''patha''. In Manipur, the leaves are used in the Meitei ethnic cuisine, locally known as ''utti'' (pronounce ''ootti''). The leaves are called ''paangkhoklaa'' by the Meiteis, while the edible corms are known as ''paan. Paan'' is often cooked with fermented soy beans to make curries. It is also used to make eromba, a Meitei side dish.

In Odisha, the arvi the root is called ''saru''. it is an important ingredient in ''dalma'', 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.

In Kerala, the leaves are used to make ''chembila'' curry, and the roots are used in ''chembu puzhukku'', a traditional accompaniment to Kerala '' chembu''. 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.

In Maharashtra, the leaves are called ''aloo'' 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 dish ''dethi''. The leaves are also coated in besan and fried to make the snack ''paatwadi'' or ''aloowadi''.

In Gujarat, this leaf is called arbi (or ''alvi'') and is used to make patra. 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.

In Nagaland, 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.

In Bengal, the plant is called ''kachu''. Its leaves are used to wrap fish and prawns for steaming to make ''bhapa 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.

In South Karnataka particularly in the coastal regions , the leaves are made into a traditional dish called as ‘patrode’or ‘patrude’.

In Himachal Pradesh, in northern India, taro corms are known as ghandyali 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 art

In the Levant, Colocasia has been in use since the time of the Byzantine Empire. The leaves are shown in mosaics from Israel as a platform, such as a plate or bowl, for serving of fruit to eat. For example, at the Kursi church mosaic.

Nutrition

Taro roots and leaves are rich in carbohydrates, protein, and dietary minerals. Micronutrients include iron, copper, magnesium, potassium, and zinc.

Phytochemicals

Colocasia leaves contain phytochemicals, such as anthraquinones, apigenin, catechins, cinnamic acid derivatives, vitexin, and isovitexin.

Gallery

File:Colocasia-Elephant Ear plant 02.jpg, Colocasia, "elephant ear" plant
File:Colocasia esculenta A.jpg, Colocasia esculenta
File:Colocasia esculenta-IMG 8691.JPG, Colocasia esculenta
File:Colocasia esculenta 1zz.jpg, Colocasia esculenta
File:Flowers (134).jpg, Colocasia esculenta inflorescence
File:Colocasia esculenta (1125531159).jpg, Colocasia esculenta

See also

* Cocoyam

References

{{Taxonbar, from=Q310882

Araceae genera
Aroideae