Colocasia

Colocasiais agenusofflowering plantsin the familyAraceae, native to southeasternAsiaand theIndian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.
The names elephant-ear andcocoyamare also used for some other large-leaved genera in the Araceae, notablyXanthosomaandCaladium. The generic name is derived from the ancient Greek wordkolokasion, which in theKoine Greekof the1st centurybotanistPedanius Dioscoridesmay have meant the edible roots of bothtaro(C. esculenta) andNelumbo nucifera.
The speciesColocasia esculentaisinvasiveinwetlandsalong theGulf Coast of the United States, where it threatens to displace native wetland plants.
They areherbaceousperennial plantswith a largecormon or just below the ground surface. Theleavesare large to very large, 20–150 cm (7.9–59.1 in) long, with asagittateshape. 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-likeraphidesofcalcium oxalatemonohydrate.It must be processed by cooking, soaking or fermenting – sometimes along with an acid (lime or tamarind) – before being eaten.
There are numerous species ofColocasia.
A separate subgroup within the Colocasiae contains one species, which was previously calledC. gigantea:
Colocasiaspecies are used as food plants by thelarvaeof someLepidopteraspecies includingPalpifer murinusandPalpifer sexnotatus.
C. esculentaand other members of the genus are cultivated asornamental plants, or for their ediblecorms, a traditionalstarchstaple 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 20 and 30 °C (68 and 86 °F). The plants can be damaged if temperatures fall below 10 °C (50 °F) for more than a few days.
The roottuberis 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 1 m(11 sq ft) of space for good growth. They do best incompost-richsoiland inshade, 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 plantfertiliserwill increase yields.
The edible types are grown in the South Pacific and eaten like potatoes and known astaro,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.
InCyprus, Colocasia has been in use since antiquity. Today it is known as kolokasi (Kολοκάσι). It is usually cooked withceleryand 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".
Apart from Cyprus, Colocasia is found in one other Mediterranean island, the Greek island ofIkaria. After the island was declared aBlue zoneits culinary tradition has acquired some popularity and Colocasia is part of that tradition. The plant has been reported to have been a vital source of food during WW II.In Ikaria, after it is boiled it is usually eaten as a salad (with raw onions, herbs, olive oil, lemon etc.).
InEgypt, the tubercles (or kolkas - arabic: قلقاس) are traditionally cut into cubes and cooked in a green soup withcelery,chard,garlicand other herbs.Commonly served with whitevermicellirice or eaten withpitabread dipped into the soup. Prepared mostly during the winter time for warmth and widely prepared on January 19th in Christian households as part of celebratingCopticepiphany.The broth for the soup can be prepared with beef stock and can have some cubes of beef as well.
Both roots and leaves are eaten. In the Hindi-speaking belt of NorthernIndiaand inPakistan, the root is calledarbi.  Common preparations include cooking with curry, frying, and boiling.
In Mithalanchal (Bihar), the leaf is calledairkanchanand is curried.
In Gujarat, arbi leaves are used to make the dishpatra.In Eastern part of Uttar Pradesh, arbi, known asarabi ka patta, is used to make the dishsahina. Arbi is also a very popular dish among the Hindu community in South Africa, where it is known aspatha. InManipur, the leaves are used in theMeiteiethnic cuisine, locally known asutti(pronounceootti). The leaves are calledpaangkhoklaaby theMeiteis, while the ediblecormsare known aspaan. Paanis often cooked withfermentedsoy beansto make curries. It is also used to makeeromba, a Meitei side dish.
InOdisha, the root is calledsaru. it is an important ingredient indalma, 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.
InKerala, the leaves are used to makechēmbilacurry,chēmbilāppam, and the roots are used inchembü puzhukkü. Various other recipes also exist locally. The stem and root are used in the preparation of stew and curry. In Kerala,chembuis planted in the month of May and can be harvested in December of the same year.
InMaharashtra, the leaves are calledalooand 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 dishdethi. The leaves are also coated in besan and fried to make the snackpaatwadioraloowadi.
InGujarat, this leaf is called arbi (oralvi) and is used to makepatra. 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.
InNagaland, 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.
InBengal, the plant is calledkachu. Its leaves are used to wrap fish and prawns for steaming to makebhapa 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.
InSouth Karnatakaparticularly in the coastal regions , the leaves are made into a traditional dish called as 'patrode'or 'patrude'.
InHimachal Pradesh, in northern India, taro corms are known asghandyaliin 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.
InMeitei mythologyandMeitei folkloreofManipur, Colocasia (Meitei:ꯄꯥꯟ) plants are mentioned. One notable example is theMeitei folktaleof theHanuba Hanubi Paan Thaaba(Meiteifor 'Old Man and Old Woman planting Colocasia')). In this lore, the old man and his wife, the old woman, were tricked by a group of monkeys to plant the Colocasia plants in an unusual way.The old couple did according to how they were advised by the monkeys, peeling off the best tubers of the plants, then boiling them in a pot until softened and after cooling them off, wrapping them in banana leaves and burying them in the soils of the farmlands.In the dead of the night, the monkeys sneak into the farmlands and secretly relished all the well cooked plants. After their dinner, they (monkeys) planted some inedible giant wild Colocasia plants in places to where the old couple placed the cooked plant tubers. Early in the morning, when the old couple woke up, they were surprised to see the plants getting full grown up just after one day of getting the tubers planted. Unaware of the tricks of the monkeys, the old couple cooked and ate the inedible wild Colocasia plants. As a reaction of the wild plants, they suffered from the unbearabletinglingsensation in theirthroats.
In theLevant, Colocasia has been in use since the time of the Byzantine Empire. The leaves are shown in mosaics from Palestine as a platform, such as a plate or bowl, for serving of fruit to eat. For example, at the Kursi church mosaic.
Taro roots and leaves are rich incarbohydrates,protein, anddietary minerals.Micronutrientsinclude iron, copper, magnesium, potassium, and zinc.
Colocasia leaves containphytochemicals, such asanthraquinones,apigenin,catechins,cinnamic acidderivatives,vitexin, andisovitexin.