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Dasheen, also known as taro, is believed to have originated in Southeast Asia, particularly in regions like India and China. It has since spread to various tropical and subtropical regions worldwide, including the Caribbean, Pacific Islands, and parts of Africa. Today, it is widely cultivated in many countries for its edible tubers and leaves.
A dasheen is also known as taro because both terms refer to the same plant, Colocasia esculenta. The term "dasheen" is commonly used in the Caribbean, while "taro" is more widely recognized in other regions.
Dasheen is a root from the callaloo plant. It is also called Elephant Ears. To cook Dasheen, you first peel the skin off and boil. Do not let it sit or cook too long in the water or it will become mushy or water-soaked and the quality of flavor will be lost. After you boil the Dasheen, you can fry it. Dasheen is good served with curry goat or stewed chicken. It is also good served alone with butter.
Yes, dasheen, also known as taro (scientific name: Colocasia esculenta), is a monocot. It belongs to the family Araceae and is characterized by its broad leaves and corms. Monocots are plants that typically have one seed leaf, parallel leaf venation, and flower parts in multiples of three, which are features that apply to dasheen.
the root is used in many dishes in the west indies and as a side dish the leaves are also eaten or used as decoration I just know about dasheen because I ate it often before I moved to the USA
d asheen bush
Dasheen, also known as taro, contains approximately 2 grams of protein per 100 grams of cooked root. While it is not a significant source of protein compared to other foods, dasheen is valued for its dietary fiber, vitamins, and minerals. It is primarily consumed as a carbohydrate source in many cultures. Overall, it can be part of a balanced diet but should be complemented with other protein-rich foods.
yam and dasheen
the main farm produce of saratoga ca is dasheen, yam, and casaava.
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