Colocasia is a Polynesian and Southeast Asian flowering plant, commonly known as Taro or Elephant Ear. The root tuber is often eaten like potatoes or mashed up as poi. The leaves can be boiled with coconut milk to make a soup.
The botanical name for colocasia is Colocasia esculenta.
Colocasia esculenta esculenta
Colocasia coryli was created in 1758.
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Colocasia
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The leaf of colocasia has a venation pattern known as pinnate venation, where the primary vein extends along the center of the leaf with smaller veins branching off it. This type of venation is common among monocotyledonous plants like colocasia.
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Colocasia esculenta
Yes, the colocasia plant (also known as elephant ear plant) has a waxy layer on its leaves. This helps to retain moisture and protect the plant from dehydration.
Eating colocasia leaves raw or undercooked can cause irritation in the mouth and throat due to the presence of calcium oxalate crystals. Cooking the leaves properly can help break down these crystals and make them safe to eat. It's important to ensure that you prepare and cook colocasia leaves thoroughly to avoid any potential health issues.