Cocoyam , Xanthosoma spp. This plant produces a central corm, surrounded by smaller potato sized cormels. These can be served boiled or roasted. Young, unfurled leaves of some varieties are also eaten as boiled vegetables or served in soups and stews. They should be thoroughly cooked.
Cocoyam take up to a year or more before yielding a significant crop of cormels.
They are often grown in shade which helps protect them from the cold as the leaves are killed by frost. Eddo, Colocasia esculenta. This perennial vegetable is native to Tropical Asia. Similar to taro and dasheen, but smaller. The eddo produces an abundance of underground side corms that are boiled or baked.