Nepalese cocoyam

Nepalese Cocoyam is a type of taro plant, scientifically known as Colocasia esculenta, that is native to Nepal. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Asian cultures.

Description

The Nepalese Cocoyam plant is typically short and squat, and usually does not grow taller than 1.5 meters. The leaves are large to very large, 20–150 cm (7.9–59.1 in) long, with a sagittate shape. The corms, which have a light purple color due to phenolic pigments, are roasted, baked or boiled, and the natural sugars give a sweet nutty flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms.

Cultivation

In Nepal, the plant is cultivated in the Terai region, the southernmost stretch of the country. The plant prefers a well-drained sandy loam, rich in organic matter with a pH of 5.5-6.5. It can tolerate waterlogging and is usually grown in ponds and marshes. The crop is planted in the late spring when the soil has warmed and all danger of frost has passed. The corms are harvested in the late fall and winter.

Uses

Apart from being a food source, the Nepalese Cocoyam is also used in traditional medicine. The corm is used to treat digestive problems and the juice of the petiole is used to treat stings of nettles. The plant is also used for ornamental purposes in gardens and has cultural significance in certain communities in Nepal.

See also

• Taro
• Agriculture in Nepal
• Cuisine of Nepal