Dasheen

Dasheen is a common name for the taro plant, Colocasia esculenta, and is also used in some regions for related tropical aroids. The plant is grown for its starchy underground corm (tuber) and for its large, heart-shaped leaves, which are eaten in many cuisines after cooking.

Dasheen is a perennial tropical plant native to parts of Asia and the Pacific and is now cultivated in warm, wet regions around the world, including Africa, the Caribbean, and the Americas. It requires ample rainfall or irrigation and moist soil. Corms are typically harvested when mature, and the leaves can be harvested as greens while young shoots are growing.

Culinary uses: The corm is the primary edible part and can be boiled, roasted, mashed, or fried. The leaves are also eaten, usually after cooking to reduce oxalate content, and are often included in stews, soups, or curries. Raw taro contains calcium oxalate crystals and can irritate the mouth and throat, so it should always be cooked thoroughly; wearing gloves when handling raw corms or leaves can help prevent skin irritation for some people.

Nutritional and safety notes: Dasheen is carbohydrate-rich and provides dietary fiber, potassium, and various minerals. Because of its oxalate content, it should be fully cooked and consumed in moderation by individuals with oxalate-related health concerns. Overall, it is a versatile staple in many tropical cuisines when properly prepared.