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Post by templeton on Jul 3, 2016 1:26:07 GMT -5
At my local fruit shack, found these for sale - with the bitter melons and other asian things. The 16 year old shop assistants had no idea, of course, and the hand drawn label said Yum. Didn't figure that the 16 year olds couldn't spell yam till i got home  Just wondering if these would be worth trying to grow.   Any suggestions? T |
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Post by rowan on Jul 3, 2016 3:12:27 GMT -5
Possibley cocoyam/yautia (xanthosoma sagittifolium) I would have to go out and check mine to see if they look exactly like that but I think so from memory - I haven't lifted them for a year or more.
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Post by philagardener on Jul 3, 2016 7:52:46 GMT -5
Reminiscent of taro to me, but very small and knobby. I don't have a lot of exposure to these sorts of corms. Guess you will have to plant it! |
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Post by notonari on Jul 3, 2016 8:41:01 GMT -5
Yes, looks like a taro/eddoe to me. Colocasia antiquorum? They're quite common in Asian markets here, they're a bit gooey when cooked, and slightly acrid.
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Post by templeton on Jul 3, 2016 20:17:04 GMT -5
Reminiscent of taro to me, but very small and knobby. I don't have a lot of exposure to these sorts of corms. Guess you will have to plant it! Thanks, folks. will google - wasn't sure where to start. I don't think they are taro, they were all very small about the size shown. T |
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Post by richardw on Jul 9, 2016 19:48:25 GMT -5
Taro is sold in supermarkets here and what ive seen looks nothing like that, i reckon is Rowan is right with xanthosoma sagittifolium
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Post by walnuttr on Dec 15, 2016 1:53:19 GMT -5
Colocasia antiquorum would be my pick of the above ideas; what we used to eat as "Taro KongKong" in PNG, but the tubers are not as long as I recall; could be just the different growing conditions. Try them thin sliced and deep fried, or else slow-baked under the ashes of a small fire......make sure there is at least an inch of ash between the embers & the food....excavate and roll-over the tubers at about 2/3 the cooking time (total time about 1 to 2 hours, depending on fire size, tuber size, level of hunger....whatever )
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Post by steev on Dec 15, 2016 2:50:38 GMT -5
Damn, the level of expertise here is unbelievable; such a wide expanse of knowledge. So cool!
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Post by robertb on Dec 16, 2016 7:19:01 GMT -5
Coco yam; it goes by numerous names round the world. It's a tropical plant; I believe you can grow it in a greenhouse (in the UK), but I don't know how warm it needs to be.
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