What Are the Different Types of Taro Plant

Taro, also known as Colocasia esculenta, is a tropical plant that has been cultivated for thousands of years. It is widely consumed in many parts of the world and is a staple food in many tropical regions. Taro plants are known for their large, heart-shaped leaves and starchy, underground tubers. There are several different types of taro plants, each with its own unique characteristics and uses. In this article, we will explore some of the most common types of taro plants.

1. Dasheen

Dasheen taro, also known as “eddoe,” is one of the most widely grown types of taro plants. It is native to Southeast Asia and is cultivated in many tropical and subtropical regions around the world. Dasheen taro has large, green leaves with purple veins and stems. The tubers are usually small to medium-sized and have a slightly nutty flavor when cooked. Dasheen taro is commonly used in soups, stews, and stir-fries.

2. Bun Long

Bun Long taro is a Chinese variety of taro plant that is known for its long, cylindrical shape. It has a creamy white flesh and a mild flavor compared to other varieties of taro. Bun Long taro is often used in Chinese cuisine for making taro cakes, dumplings, and other savory dishes. It can also be boiled or steamed and served as a side dish.

3. Violet Stem

Violet Stem taro, as the name suggests, has vibrant purple stems and veins on its leaves. It is a popular ornamental variety of taro plant due to its striking colors. The tubers of Violet Stem taro are typically smaller than other varieties but have a distinctive purple hue when cooked. This variety is often used in desserts, such as taro ice cream or taro-flavored pastries.

4. White Coco

White Coco taro is a variety that is widely grown in the Pacific Islands, particularly in Hawaii. It has large, light green leaves and creamy white tubers. White Coco taro is known for its smooth texture and sweet flavor, making it a popular choice for poi, a traditional Hawaiian dish made from mashed taro. It can also be used in soups, stews, and curries.

5. Japanese Taro

Japanese Taro, also known as Satoimo, is a small-sized variety of taro plant that is native to Japan. It has heart-shaped leaves and small, round tubers that are covered in fine hairs. Japanese Taro has a slightly slimy texture when cooked, which makes it ideal for thickening soups and stews. It is often used in Japanese cuisine for making dishes like simmered taro (nimono) or deep-fried taro (tempura).

6. Elephant Ear

Elephant Ear taro is a large-sized variety of taro plant that gets its name from its enormous heart-shaped leaves. These leaves can grow up to three feet long and wide, making them resemble the ears of an elephant. Elephant Ear taro is primarily cultivated as an ornamental plant due to its impressive foliage. However, the tubers of this variety can also be harvested and cooked like other types of taro.

7. Black Magic

Black Magic taro is a unique variety known for its dark purple-black coloration. It is primarily grown for ornamental purposes but can also be consumed. The tubers of Black Magic taro have a purple flesh that turns black when cooked. This variety adds a dramatic visual element to dishes and is often used in desserts or as a decorative ingredient in salads or stir-fries.

Conclusion

Taro plants come in a variety of shapes, sizes, and colors, each with its own distinct characteristics and uses. From the popular Dasheen taro to the ornamental Elephant Ear taro, there is a type of taro plant to suit every taste and preference. Whether you enjoy cooking traditional dishes or simply want to add a touch of tropical beauty to your garden, taro plants offer a versatile and rewarding experience. So, why not explore the world of taro plants and discover the endless culinary possibilities they have to offer?