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Taro Elephant Ear Coco Yam Colocasia Esculenta LIVE PLANT
1 live plant in a 100mm pot, ready to plant out at your place. The leaves may be removed to make posting easier, but they will soon regrow.
IT WILL BE SENT ON A MONDAY, so if your order payment comes in Sunday, after I have started to pack the orders, it will NOT be posted until the following week!
This added delay is for the benefit of you and the LIVE PLANTS. It is not just to annoy you!
Most bulbs were divided and potted up 3-6months ago and have a nice developed root system on them now. The plants will be sent in order of arrival and the plant you receive will be whatever plant I am up to.
As these are large plants the postage will cost and extra $10 which will be automatically added in the checkout. More info on postage HERE.
Known by lots of names. Coco yam, cocoyam, dasheen, eddo, elephant ears, elephant’s ear, taro, wild taro and river potato.
This a great species as the whole plant is really nutritious after careful preparation, and this variety is one of the better ones I have tried. The leaf and tuber is very high in vitamins and protein and it reproduces very fast in moist clay soils. Great for the shores of dams and creeklines where nothing else will grow. This is not ‘Euchlora’ or ‘Fontanesii’ the ornamental forms that can be a real pest in some places.
Two things though, the first is wear gloves when harvesting a lot of it, and never ever eat it raw or undercooked. It contains a little calcium oxalate crystals that need to be broken down by heat before it is edible, and if you have ever had a bite raw, trust me, you will never do that again! Ffwwoah, feels like a mouthful of crushed lightbulbs and borax and it truly is a terrifying experience.
Vinegar gargling and self-induced vomiting helps, a little….
If you are harvesting heaps of it can cause irritation and burning to the tender skin around your finger nails and the webbing and I can not even imagine getting it anywhere more “sensitive”.
That said, it is delicious when cooked, just like yam, and it is the main ingredient of a whole heap of dishes. Just steam or boil it for an hour or so and it is awesome. The leaf is like Ceylon spinach and the stem and root is nice and starchy.
It has been cultivated as a food crop for more than 28,000 years and is a major staple in China, India, South East Asia, Indonesia, Polynesia, the Mediterranean, Africa, and South America. Because Colocasia has been in cultivation for so long, no one knows for sure where it truly is native, but all evidence points to somewhere in Southeast Asia.
The cooked leaves are used in Hawaiian luaus and the corms are mashed into poi.
New Zealand Maori style “Hangi/Hungi” cooked taro is awesome! I could just sit down in the shade and eat it with a cold beer for days.
That’s about it folks, keep it moist and you can’t really go wrong.
Grown by us organically, no nasties, no chems, no problems!!!