DASHEEN ROOT,EDDOS, LARGE TARO, CARIBBEAN PRODUCTS

Grow Edible Taro (DASHEEN) in the Garden for Food

Widely grown in China, Japan, and the West Indies, taro is prized as a key food crop. Both its corms and lateral tubers, known as eddos, are edible and can be used in various ways - roasted, fried, boiled, sliced, mashed, or grated. The leaves, while also edible, need to be cooked a certain way to remove the oxalic acid. Young leaves are often cooked like spinach, while corms can be grown in dark conditions to produce tender, mushroom-like shoots. Callaloo (calalou), a popular Caribbean dish, showcases dasheen in many variations.

Dasheen, also known as Taro or Cocoyam, is a versatile crop, grown primarily for its large and nutrient-rich corms. This highly sought after plant thrives in sub-tropical and tropical regions, 

Dasheen typically reaches a height of 1 m (3 ft) and boasts tall stems with heart-shaped, green leaves. To achieve optimal growth, this plant requires warm and humid conditions without frost or harsh winters. It requires a longer growing season to produce its sizeable tubers, and regular watering is necessary as dryness can stunt growth. While full sun exposure is ideal, partial shade can also be tolerated. In cooler regions, tubers can be dug up and stored in a cool and dry location. However, frost and extended periods of cold weather can be detrimental to Dasheen. With a wide range of varieties to choose from, this large

• Frost tender, and frosts will kill the plants
• Does best in deep, rich, well-drained soil with neutral to slightly acid pH