Colocasia esculente

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Rui

Tenderfoot
Just near my house.


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After cleaning roots and dirt

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I think Taro is originary of Indonesia, but it was early planted in all tropical and subtropical parts of the world. It have high feeding potential and is easilly propagated.

It was introduced in Azores in the early XVII. Today is very important to the local gastronomy.

It's easy to find plants growing wild that escaped from culture.

Rui
 
Very distinctive leaves. A glance at google shows many delicious looking recipes, grilled Taro-leaf Mahi-Mahi, yummy. I'm reading that the leaves also contain calcium oxalate, made safe by cooking or soaking overnight in cold water. Soaking overnight, do you think that would be enough? Just curious and getting hungry:).

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The leaves I never tried.

The root when raw or when is not well cooked stills hurting the mouth ant throat like you where eating needles and fish hooks, this is caused by the oxalate crystals.

So I doubt that the soaking works.
 

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