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A beautiful foliage plant with enormous purple-brown leaves (shaped like elephant ears) and even darker veins and stems. This arum-like plant does not flower in our climate. Keep it moist to wet, and during winter, frost-free and dry (although extra cover over the tubers often ensures survival in our winters). Taro tubers have been eaten in the tropics for centuries; in Asia and Africa, their cultivation is enormously popular. They contain 25% starch and are virtually resistant to diseases. They are boiled, roasted, baked, and fried. In Africa, they are processed into a paste (“fufu”). The leaves are also edible after cooking (great for wrapping meat or fish). Height: 1m.
Names:
Latin: Colocasia esculenta
Dutch: Olifantsoor
Also known as: Taro
English: Elephant Ear
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