Author: Schott (L.)
Bibliography: H. Schott & S. L. Endlicher, Melet. bot. 18. 1832
Year: 1832
Status: accepted
Rank: species
Genus: Colocasia
Vegetable: True
Observations: India to S. China and Sumatera
Coco-yam, scientifically known as Colocasia esculenta, is a prominent plant species belonging to the family Araceae. This plant has a long history of cultivation and utilization across different regions, primarily from India to Southern China and Sumatera.
Colocasia esculenta is noted for its large, heart-shaped leaves that stand prominently on long, sturdy petioles. The plant is typically cultivated for its edible corms, which are rich in carbohydrates and serve as a staple food in many tropical and subtropical regions. These corms are not only nutritious but also versatile, lending themselves to a variety of culinary applications. They can be boiled, baked, or fried, and are often used in soups, stews, and even desserts.
In addition to its agricultural significance, Coco-yam plays a crucial role in traditional medicine and cultural practices. Various parts of the plant, including the leaves and corms, have been used in folk remedies to treat a range of ailments, from digestive issues to skin conditions.
The growing conditions for Colocasia esculenta require a warm and humid climate, with ample rainfall or irrigation to support its water-loving nature. It thrives in loamy, well-drained soils rich in organic matter. This adaptability has allowed it to spread and become naturalized in many regions outside its native range.
H. Schott & S. L. Endlicher, in their work “Melet. bot. 18” published in 1832, provided an essential bibliographic reference for understanding and classifying this species. Schott (L.), a renowned botanist, was instrumental in the scientific delineation of Colocasia esculenta, thus making significant contributions to the botanical community’s knowledge of this important plant.
Overall, Coco-yam stands out not just for its agricultural value but also for its cultural and medicinal importance, making it a vital species in many tropical and subtropical regions around the world.
En: Coco-Yam, Cocoyam, Dasheen, Taro, Eddo, Elephant’s-ear, Coco yam, Wild taro, Elephant Ears, Elephant’s ear, Kalo, Malanga
It: Aro d’Egitto, Fava d’Egitto, Pampini del Paradiso, Taro, Trombe del Paradiso
Eng: coco yam, cocoyam, dasheen, eddo, elephant’s-ear, taro, wild taro
Mlt: għorgħas
Deu: taro, zehrwurzel
Spa: alcocaz, colocasia, malanga, tayoba
Fra: colocasie
Msa: daun keladi
Por: inhame, inhame-branco, inhame-da-índia, inhame-roxo, taioba, taioba-de-são-tomé
Swe: taro
Nob: taro
Nno: taro
Vie: khoai sọ
Ar: Qolqas
Fr: Colocasie, Colocase comestible, Songe, Taro, Chou de chine
De: Zehrwurzel, Taro
Ko: Toran
Ms: Daun keladi
Mt: Għorgħas
Nb: Taro
Nn: Taro
Pt: Inhame, Inhame-branco, Inhame-da-índia, Inhame-roxo, Taioba, Taioba-de-são-tomé
Pt-br: Inhame, Inhame-branco, Inhame-da-África, Inhame-da-costa, Taioba-de-São-Tomé
Es: Malanga, Alcocaz, Colocasia, Tayoba, Bore, Nampi
Sv: Taro
Vi: Khoai sọ
Zu: Madumbe
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© copyright of the Board of Trustees of the Royal Botanic Gardens, Kew.
© copyright of the Board of Trustees of the Royal Botanic Gardens, Kew.
© copyright of the Board of Trustees of the Royal Botanic Gardens, Kew.
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Growth habit: Forb/herb
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