To install click the Add extension button. That's it.

The source code for the WIKI 2 extension is being checked by specialists of the Mozilla Foundation, Google, and Apple. You could also do it yourself at any point in time.

4,5
Kelly Slayton
Congratulations on this excellent venture… what a great idea!
Alexander Grigorievskiy
I use WIKI 2 every day and almost forgot how the original Wikipedia looks like.
Live Statistics
English Articles
Improved in 24 Hours
Added in 24 Hours
What we do. Every page goes through several hundred of perfecting techniques; in live mode. Quite the same Wikipedia. Just better.
.
Leo
Newton
Brights
Milds

From Wikipedia, the free encyclopedia

Eddoe
Three Eddos With Inch Scale.jpg
Scientific classification edit
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Alismatales
Family: Araceae
Genus: Colocasia
Species:
C. antiquorum
Binomial name
Colocasia antiquorum
Synonyms[1]
  • Colocasia fontanesii Schott
  • Colocasia gaoligongensis H.Li & C.L.Long
  • Colocasia gongii C.L.Long & H.Li
  • Colocasia lihengiae C.L.Long & K.M.Liu
  • Caladium antiquorum (Schott) André

Eddoe or eddo is a tropical vegetable often considered identifiable as the species Colocasia antiquorum,[2] closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems (corms).[3][4] It has smaller corms than taro, and in most cultivars there is an acrid taste that requires careful cooking.[3] The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.[3]

Etymology

The English word 'eddo' is of Akan origin; cognate to Twi: o1de3 “yam”; and Fante: o1do3.[5]

History and distribution

Eddoes appear to have been developed as a crop in China and Japan and introduced from there to the West Indies where they are sometimes called "Chinese eddoes".[3] They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than taro.[3]

Eddoes are also sometimes called malangas in Spanish-speaking areas, but that name is also used for other plants of the family Araceae, including tannia (Xanthosoma spp.).[3]

Eddoes make part of the generic classification cará or inhame of the Portuguese language which, beside taro, also includes root vegetables of the genera Alocasia and Dioscorea. They are the most commonly eaten inhames/carás in the states of São Paulo, Rio de Janeiro and Espírito Santo, as well as surrounding regions of all.[6] They are also fairly common in Northeastern Brazil, where they might be called batata (literally "potato"), but less so than true yams of the genus Colocasia. According to Brazilian folk knowledge, the eddoes most appropriate to be cooked are those that are more deeply pink, or at least pinkish lavender, in the area where the leaves were cut.

The 1889 book The Useful Native Plants of Australia records that Colocasia antiquorum:

is cultivated in most tropical countries, Egypt, India, etc., for the sake of its leaves, which when uncooked are acrid, but on boiling, the water being changed, they lose their acridity, and may be eaten as spinach." (Treasury of Botany) Acid fruits are added to assist the removal of the acridity. Hindoos [sic.] and Mahometans [sic.] are very fond of all parts of the plants of this genus." (Dymock.) "When the crop is gathered in Fiji," says Dr. Seemann (Flora Vtliensis), " the tops of the tubers are cut off and at once replanted. The young leaves may be eaten like spinach, but, like the root, they require to be well cooked in order to destroy the acridity peculiar to aroideous plants. The Fijians prefer eating the cooked Taro when cold; Europeans as a rule like it quite hot, and, if possible, roasted. A considerable number of varieties are known, some better adapted for puddings, some for bread, or simply for boiling or baking. The outer marks of distinction chiefly rest upon the different tinge observable in the corm, leaf, stalks, and ribs of the leaves - white, yellowish, purple."[7]

Taxonomy

Linnaeus originally described two species which are now known as Colocasia esculenta and Colocasia antiquorum of the cultivated plants that are known by many names including eddoes, dasheen, taro, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is Colocasia esculenta.[8][9]

See also

References

  1. ^ "Catalogue of Life: 26th February 2018". Retrieved 28 March 2018.
  2. ^ Utilisation des aliments tropicaux: racines et tubercules, FAO, Rome, 1990, p. 35. ISBN 92-5-202775-0, google book.
  3. ^ a b c d e f Purseglove, J.W. 1972. Tropical crops. Monocotyledons. Longman & John Wiley, Harlow and New York.
  4. ^ R. Tumuhimbise et al (2009) Growth and development of wetland-grown taro under different plant populations and seedbed types in Uganda. African Crop Science Journal, Vol. 17, No. 1, 2009, pp. 49-60
  5. ^ Entry “eddo”Merriam-Webster English online dictionary. The numbers in o1do3 indicate tone.
  6. ^ Eatable: cará and inhame, column Nhac of the Paladar journal (in Portuguese)
  7. ^ J. H. Maiden (1889). The useful native plants of Australia : Including Tasmania. Turner and Henderson, Sydney.
  8. ^ Albert F. Hill (1939), "The Nomenclature of the Taro and its Varieties", Botanical Museum Leaflets, Harvard University, 7 (7): 113–118
  9. ^ "Colocasia antiquorum". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 24 April 2015.
This page was last edited on 12 October 2020, at 15:33
Basis of this page is in Wikipedia. Text is available under the CC BY-SA 3.0 Unported License. Non-text media are available under their specified licenses. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc. WIKI 2 is an independent company and has no affiliation with Wikimedia Foundation.