The Edo plant, botanically known as Colocasia esculenta, is a tropical perennial valued for its edible corms and leaves. It is a staple food in many cultures worldwide, often referred to as taro or dasheen.
Understanding the Edo Plant
The Edo plant is characterized by its large, heart-shaped or arrow-shaped leaves, which can resemble elephant ears. These leaves typically have a soft, velvety texture and vary in color from rich green to dark purple. Below ground, the plant forms a large central corm, with smaller cormels developing around it. These starchy tubers are the primary edible part, though the leaves are also consumed after proper preparation. It originated in Southeast Asia and the Indian subcontinent.
Growing Edo Plants
Edo plants thrive in warm, humid environments. They are sensitive to frost, so in cooler regions, they are often grown as annuals or the corms are overwintered indoors. Ideal growing temperatures are consistently above 68°F (20°C).
These plants perform best in filtered sun to partial shade, though they can tolerate full sun if provided ample moisture. A sheltered location protects their large leaves from strong winds. Edo plants prefer organically rich, moist to wet soils that are well-draining to prevent waterlogging. Loamy soil with plenty of organic matter, such as compost, is ideal.
Consistent and ample watering is crucial for Edo plants, as they naturally grow in marshy or wet conditions. Daily watering may be necessary during warm, dry periods to keep the soil consistently saturated. When planting corms, cover them with approximately 1-2 inches of soil, increasing watering as the plant develops foliage.
Edo plants are heavy feeders and benefit from regular fertilization during their active growing season. Apply a balanced liquid fertilizer every 7-14 days or a slow-release fertilizer at planting. Fertilization can be reduced or stopped as temperatures cool and the plant approaches dormancy. Remove yellowing or damaged leaves to encourage new growth.
Harvesting and Preparing Edo Plants
Edo plant corms are typically ready for harvest about 7 months after planting, or when the leaves begin to yellow and die back. To harvest, carefully dig around the base of the plant to avoid damaging the corms, then lift the entire plant. Leaves can be harvested as needed throughout the growing season by cutting them at the base of the stem.
All parts of the Edo plant, especially the corms and leaves, contain calcium oxalate crystals, which cause irritation if consumed raw. Thorough cooking neutralizes these crystals, making the plant safe and palatable. Symptoms of raw consumption include mouth irritation, burning sensations, and stomach upset. Corms can be boiled, roasted, or fried, similar to potatoes, while leaves can be cooked like spinach. For some, peeling raw corms may cause skin irritation, so wearing gloves can be beneficial.
Important Considerations
Edo plants can encounter common pests such as aphids, spider mites, and whiteflies. Regularly inspecting plants and using insecticidal soap or neem oil can help manage these infestations. Diseases like leaf blight, characterized by water-soaked spots on leaves, and various corm rots can also affect Edo plants, particularly in overly wet or acidic soil conditions. Ensuring proper drainage and avoiding overly wet soil can help prevent some of these issues.
In colder climates where temperatures drop below 43°F (5°C), Edo plants will enter dormancy. To overwinter corms, dig them up before the first hard frost, clean, and store in a cool, dry, frost-free location. Alternatively, potted plants can be brought indoors and watered sparingly to keep the corms alive until spring.