Is taro the same as taro or is it just another name? What organ is the edible part of taro?

Taro is a perennial herb with ovate leaves, long and thick petioles, yellow-green flowers, and fleshy bulbs underground. It is rich in starch and edible. It is rich in nutrition. What is the relationship between taro and the taro we often eat? Is taro the same as taro or is it just another name? You may wish to open the following article on Encyclopedia Knowledge Network to learn more about it!

Contents of this article

1. Is taro the same as taro or is it just another name?

2. What organ does the edible part of taro belong to?

3. How to cook hairy taro

Is taro the same as taro or is it another name?

Taro is the same as taro. Other names for taro include: taro, taro milk, taro, domestic taro, fragrant taro, betel nut taro, and taro king.

Taro is a tuberous plant, often cultivated as an annual crop. Its bulbous underground stems are edible and can be used as medicine. It is a traditional staple food in the Oceania Islands. Taro leaves are shield-shaped, with long and thick petioles, usually green or purple-red. Its base forms a shortened stem, which gradually accumulates nutrients and grows into a fleshy bulb, called "taro" or "mother taro". It grows in a hot and humid environment and has the characteristics of an aquatic plant. It can be cultivated in paddy fields or dry land.

What organ is the edible part of taro?

Tuber, taro, also known as taro, is a monocot plant, Araceae. It is a perennial herb with ovate leaves, long and thick petioles, yellow-green flowers, and a fleshy bulb underground, which is rich in starch, edible and nutritious.

Taro, also known as taro or taro, is an underground corm of the Araceae family. Its shape and texture vary depending on the species. Small taro is usually edible. It is a perennial tuberous plant, often cultivated as an annual crop. The leaves are shield-shaped, with long and thick petioles, green or purple-red. A shortened stem is formed at the base of the plant, which gradually accumulates nutrients and becomes a fleshy corm, called taro or mother taro, which is spherical, oval, elliptical or blocky.

There is a brain bud at each node of the mother taro, but the axillary buds at the middle and lower nodes are the most active. They undergo the first tillering and form small bulbs called daughter taro. Grandson taro then develops from the daughter taro. Under suitable conditions, great-grandson or great-great-grandson taro can be formed.

How to cook hairy taro

1. Main ingredients:

8 small taro.

2. Ingredients:

2 scallions, 1/2 teaspoon salt, 1/2 teaspoon sugar

3. Practice and steps:

1. Wash the taro with skin, put it into a pot and add water to cover it. After boiling, simmer for 20 minutes and set aside.

2. Soak the taro in cold water, peel the skin, cut each taro in half, and leave the small ones uncut. Wash the green onion and chop it.

3. Use 2 tablespoons of oil to stir-fry chopped green onions, add taro, seasonings and 1 cup of water and bring to a boil. Reduce heat, cover and simmer until cooked through and soft, then serve.