Colocasia esculenta – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Temperate, Australasia

Asia-Temperate

Yunnan Sheng (as C. antiquorum),China

Australasia

Australia, Queensland,

Natural Habitat

Edible Uses

Edible corms - cooked. They can be boiled, baked, fried etc in much the same way as potatoes. They can be used in savoury dishes such as soups and curries, or in sweet dishes with coconut milk, sugar etc. They can also be dried and then grated to make a flour. The corm is a good source of starch. The starch grains are very small making them easily digestible and they are used to make baby food that is said to be non-allergenic. The tubers are usually up to 30 cm long and about 15 cm in diameter. Make sure the corm is properly cooked before eating it, see notes above on toxicity. Young leaves - cooked. Some varieties of taro are grown for their leaves, which are very nutritious. They are either used to wrap other food that is baked, or are used as spinach. The leaves must be cooked before eating in order to destroy the calcium oxalate crystals. Stems - cooked. Peeled, cut into pieces and boiled in stews, they taste and look a little like celery.