-------
"There are many kinds of taro, and one member of the Colocasia family,
Colocasia gigantea, produces no tuber, neither is the leaf eaten, but the
leaf stalks are sliced and used in Cambodian and Vietnamese soups, lightly
cooked and still crisp. Their porous structure enables them to hold the
flavoursome stock much as a sponge holds water. They have also been
discovered by adventurous chefs of other persuasions and are served sliced
in salads and other dishes where the delicate flavour and crisp texture find
favour. These petioles (leaf stalks) may even be eaten raw, but first make
sure they are the right kind - the Japanese call it zuiki; Cambodians and
Vietnamese, bac ha. Ask for an English translation and they will tell you
'taro', but it is best to buy it from a shop and not to go foraging yourself
unless you are knowledgeable about such matters."
OtherLanguages:
Cambodia: bac ha (leaf petioles)
China: woo tau, yu
Fiji: rou rou
Hawaii: luau
India: arvi, patra
Indonesia: talas
Japan: sato-imo (yam), zuiki (leaf petioles)
Malaysia: keladi
Philippines: gabi
Sri Lanka: kiri ala
Tahiti: fafa
Thailand: phueak
Vietnam: khoai mon
-----------
piece of an uncooked leaf of C. gigantea and immediately had a reaction from
the calcium oxalate crystals setting her tongue on fire! I never could
convince here to cook the stalks only and try them after that little
incident. One of the best things about this beautiful plant besides being
ornamental and edible is that is usually fully hardy here in the Tennessee
mountains.
David Sizemore
Kingsport, TN
Zone 6b/7a
_______________________________________________
Aroid-l mailing list
Aroid-l@gizmoworks.com
http://www.gizmoworks.com/mailman/listinfo/aroid-l
|