| The name “elephant’s ear” applies to eight species of giant rhizomatous herbs of the genus Colocasia whose leaves measure up to 1 m (40 in) in length. The elephant’s ear, also known as dasheen, eddo, malanga, and yautia, is indigenous to tropical Asia and Polynesia. The large, edible, underground tubers are made into puddings, breads, and poi, and the massive leaves are eaten steamed or boiled. Both the tubers and the leaves must be cooked in order to remove the calcium oxalate, which produces burning and swelling in the mouth and throat if eaten. |
Hotmail
Messenger
My MSN
MSN Directory
