Understanding the Chinese Taro Plant
The Chinese Taro plant, scientifically known as Colocasia esculenta var. antiquorum, is a tropical perennial grown primarily for its edible corms, although its leaves are also consumed in some cultures. This plant is a cultivar of the broader taro species, Colocasia esculenta. It is also commonly referred to as eddo, especially in Western markets, distinguishing it from the larger, more globular corms of other taro varieties.
Physically, Chinese Taro plants typically feature large, heart-shaped or sagittate leaves that can range in color from light green to darker shades, sometimes with purplish veins or stems. These leaves emerge from the central corm. Unlike the main taro corm, the corms of Chinese Taro are smaller, more rounded, and develop as offshoots or “cormels” around the central parent corm. These smaller cormels have a smoother texture and a nutty flavor when cooked, often preferred for their ease of preparation and consistent size.
Cultivating Chinese Taro
Chinese Taro requires ample sunlight and consistent moisture to produce a healthy yield. For optimal growth, plants should receive at least six hours of direct sunlight daily, though they can tolerate partial shade in hotter climates, which may help prevent leaf scorch. The ideal temperature range for cultivation is between 65°F and 85°F (18°C to 29°C), with consistently high humidity.
The soil for Chinese Taro should be rich in organic matter, well-draining yet capable of retaining moisture, and have a slightly acidic to neutral pH, ideally between 5.5 and 7.0. Before planting, amending the soil with compost or aged manure improves fertility and water retention. Plant corms or cormels 2 to 4 inches deep, with the growing tip upwards, spacing plants 18 to 24 inches apart.
Consistent watering is paramount for Chinese Taro, as the plant prefers constantly moist to wet soil conditions. It is not tolerant of drought and will show signs of stress, such as wilting leaves, if water is insufficient. Fertilize every 4-6 weeks during the growing season with a balanced liquid fertilizer, or incorporate a slow-release granular fertilizer at planting. While generally robust, Chinese Taro can occasionally face issues with spider mites or aphids, which can be managed with insecticidal soaps, and fungal leaf spots, which are mitigated by good air circulation and avoiding overhead watering.
Harvesting and Using Chinese Taro
Harvesting Chinese Taro typically occurs when the plant reaches maturity, usually about 7 to 10 months after planting, or when the leaves begin to yellow and die back. The corms and cormels are dug up carefully to avoid damage. While the corms are the primary harvest, young, tender leaves can also be harvested; older leaves tend to become tough and are less palatable.
All parts of the Chinese Taro plant, including corms and leaves, contain calcium oxalate crystals, which can cause irritation, itching, and a burning sensation in the mouth and throat if consumed raw. Therefore, thorough cooking is essential to break down these crystals. Boiling, steaming, baking, or frying are effective in neutralizing the irritants.
After proper preparation, Chinese Taro corms offer a versatile culinary ingredient with a starchy texture and a mild, nutty flavor. They are commonly used in stews, soups, and curries, acting as a thickener and providing a carbohydrate component. Cooked corms can also be mashed, roasted, or sliced and fried for savory side dishes. Young cooked leaves are prepared similarly to spinach, adding distinct flavor and nutritional value.