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Growing up to 2 metres high, the bulbous, thickened, club-shaped rhizomes of this herbaceous plant contain white flesh with light brown speckles. The heart- or arrow-shaped bluish-green leaves are up to 60 cm long with long stalks. The leaves are velvety, soft and hydrophobic, somewhat lighter underneath with very clear venation. Formed in the axes of the bracts are upright flower stalks with a golden-yellow spathe and pale yellow spadix, which later give rise to green to reddish-orange berries.
Taro contains a lot of starch, making the rhizome an important food staple that has been cultivated as a crop plant for over 7,000 years. As well as being baked or fried, the tuber can be cooked into a paste, fermented, dried and ground.
The conspicuous, water-repellent, bluish-velvety leaf – also known as elephant ear – loves the humid site near the orchids and is part of the display of global food staples in the tropical garden.
India
Tropical house staff member Wandee
Taro contains a lot of starch, making the rhizome an important food staple that has been cultivated as a crop plant for over 7,000 years. As well as being baked or fried, the tuber can be cooked into a paste, fermented, dried and ground.
The conspicuous, water-repellent, bluish-velvety leaf – also known as elephant ear – loves the humid site near the orchids and is part of the display of global food staples in the tropical garden.