colocasia esculenta Antonyms
No Synonyms and anytonyms found
Meaning of colocasia esculenta
colocasia esculenta (n)
herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves
colocasia esculenta Sentence Examples
- Colocasia esculenta, commonly known as taro, is a tropical plant cultivated for its starchy corms, which are a staple food in many parts of the world.
- Taro is believed to have originated in Southeast Asia, where Colocasia esculenta has been cultivated for thousands of years.
- The leaves of Colocasia esculenta are also edible and are used in various cuisines, particularly in dishes like taro leaves stew or Hawaiian poi.
- In addition to its culinary uses, Colocasia esculenta is valued for its ornamental qualities, with some cultivars featuring striking leaf patterns and colors.
- Colocasia esculenta requires consistently moist soil and prefers warm, humid climates for optimal growth.
- Cultivating Colocasia esculenta involves planting the corms in well-draining soil and providing regular watering and fertilization.
- Taro is a versatile ingredient, used in both savory and sweet dishes, such as taro chips, taro cake, or taro bubble tea.
- Colocasia esculenta plays a significant role in traditional cuisines across Asia, Africa, and the Pacific Islands.
- Taro farming has cultural and economic importance in many regions, providing food security and livelihoods for communities.
- Despite its popularity, Colocasia esculenta cultivation requires careful management to prevent environmental degradation and maintain biodiversity.
FAQs About the word colocasia esculenta
herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves
No synonyms found.
No antonyms found.
Colocasia esculenta, commonly known as taro, is a tropical plant cultivated for its starchy corms, which are a staple food in many parts of the world.
Taro is believed to have originated in Southeast Asia, where Colocasia esculenta has been cultivated for thousands of years.
The leaves of Colocasia esculenta are also edible and are used in various cuisines, particularly in dishes like taro leaves stew or Hawaiian poi.
In addition to its culinary uses, Colocasia esculenta is valued for its ornamental qualities, with some cultivars featuring striking leaf patterns and colors.
