Colocasia

Colocasia is a genus of flowering plants in the arum family (Araceae). It comprises several species, the best known being Colocasia esculenta, commonly called taro, as well as Colocasia gigantea, the giant taro. The genus is native to tropical Asia and the western Pacific and is cultivated in tropical regions around the world for its edible corms and, in some ornamental forms, for its large decorative leaves.

Plants are perennial herbs with large, heart-shaped leaves borne on tall stalks. They grow in moist, well-watered soils and often in flooded or wetland gardens. Corms are starchy and are harvested after the foliage dies back; in many cultures taro serves as a staple carbohydrate. Leaves are also eaten in some cuisines after cooking.

Culinary use: The corms, after proper cooking, are used in dishes such as poi in Hawaii, chips, stews, or mashed. Raw taro contains calcium oxalate crystals and can irritate the skin and mouth; cooking neutralizes these compounds. Leaves may be cooked as greens.

Cultivation and pests: Propagation is by dividing corms or suckers. Requires warm temperatures and ample moisture; intolerant of frost. Taro leaf blight caused by Phytophthora colocasiae poses a major crop threat in some regions. In ornamental horticulture, Colocasia varieties are valued for their large leaves and dramatic appearance.

Taxonomy and relation: Colocasia is in the Araceae family, closely related to Alocasia; differentiation is based on leaf venation and petiole insertion; taxonomic notes exist about cultivars with variable leaf coloration.