taro

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taro:

see arumarum,
common name for the Araceae, a plant family mainly composed of species of herbaceous terrestrial and epiphytic plants found in moist to wet habitats of the tropics and subtropics; some are native to temperate zones.
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Taro

 

(Colocasia esculenta), a tropical perennial plant of the family Araceae. The large tubers of taro, weighing up to 4 kg, are used as food, boiled or fried like potatoes; the young etiolated leaves are cooked like asparagus. Taro is one of the most ancient cultivated plants. It is grown mainly in the moist tropical and subtropical regions of the eastern hemisphere and is an especially popular food in Oceania. It can be cultivated on the Black Sea coast of the Caucasus.

taro

1. an aroid plant, Colocasia esculenta, cultivated in the tropics for its large edible rootstock
2. the rootstock of this plant
References in periodicals archive ?
Since 1902, scientists there have been providing a research foundation for tropical agriculture, helping farmers more effectively grow bananas, plantains, sweetpotatoes, yams, cassava, beans, grain sorghum, and other foods, such as tanier, or taro root.
In addition to taro root, ingredients include rice, onion, soy bean oil, salt and spices.
For the truffled taro root: In a large saucepan, add the taro root and cover with water.
Kiribati - whose 80,000 population harvest the taro root and keep 9,000 pigs - is made up of 33 islands, few more than 10ft above sea level.
Surrounded a roast with lacy nests of shredded potato or taro root and fill them with buttered tiny onions and green peas.
The luxury dish, priced at $100, is now composed of succulent Maine lobster tail, Alaskan king crab, summer black truffle and julienned nagaimo (mountain potato), baby carrot and wild baby taro root.
Chef Koketsu's new menu will feature unique ingredients and inventive dishes including Halibut with taro root cake and green papaya.
1 small taro root, peeled and cut into 4-inch long strips[***]
The dish comprises succulent Maine Lobster, rare Shark Fin, julienne baby carrots, Shitake mushrooms and wild Taro root, coupled with fresh raspberry and a 2009 Dry Creek Sauvignon Blanc and Bird Nest (Caviar of the East) infusion, and topped for a perfect finish with Sveruga caviar.