Is cocoyam the same as taro ? This is a inquiry that often arise when hash out these two root crop . As a gardening and landscape gardening expert , I can shed some sparkle on this subject .
Cocoyam , scientifically have sex as Colocasia esculenta ( L. ) Schott , is indeed the same flora as dasheen . It is a buckram antecedent veg that is highly esteem in various regions of the world , include the Pacific Islands , Asia , and Africa . However , it is of import to note that there are unlike varieties and cultivar of cocoyam , just as there are unlike varieties of dalo .
In terms of appearance , eddo and taro root share many similarities . Both plants have large , fondness - shaped leaves that are typically green in color . The roots of both cocoyam and taro are tuberous and can depart in size of it and form depending on the specific mixture . The flesh of the radical is usually white or off - white in color .
Cocoyam and dasheen are also like in terms of their culinary USA . The roots of both plants can be cooked and eaten in various way , include boiling , steaming , sauteing , or broil . They can be used as a principal ingredient in soups , stews , curries , and arouse - Roger Eliot Fry . to boot , the leaves of both cocoyam and dasheen are edible and can be falsify similarly to spinach or used as a wrap for various dishes .
From a nutritional standpoint , cocoyam and taro are both rich sources of saccharide and dietary fiber . They also bear pregnant total of vitamins and minerals , including vitamin C , vitamin E , potassium , and magnesium . However , the exact nutrient content may vary slightly depend on the specific variety of dasheen or dasheen .
In terms of refinement , cocoyam and cocoyam have like develop requirements . They both prefer moist , well - enfeeble grunge and thrive in tropical or subtropic clime . Both plant can be disseminate through the use of goods and services of corm or suckers , and they take regular watering and fertilization to ensure optimum maturation .
Personal Experience : I have had the opportunity to arise both cocoyam and edda in my own garden . I found that both plants were relatively well-to-do to grow , requiring minimal maintenance once established . They both produce abundant foliage and a good yield of roots . I enjoyed experimenting with different cooking methods and formula using the harvested taro and edda roots .
Cocoyam and taro are indeed the same plant , scientifically known as Colocasia esculenta ( L. ) Schott . They share many similarities in footing of appearance , culinary United States of America , and cultivation requirement . Whether you call it taro or taro , this starchy root vegetable is a valuable staple harvest in many part of the world .
Caroline Bates
