Eddo is a tropical plant grown primarily as a vegetable food for its edible root and secondarily as a leaf vegetable. The root of the Taro is called Eddo and is native to Indonesia. Eddo is a starchy vegetable. Its hairy outer coating is similar to a coconut. Taro root is toxic in its raw form, but delicious after cooking. Eddo has a nutty flavor.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Eddos are available from Costa Rica and Brazil.
Copper, Iron, Manganese, Niacin, Phosphorus, Potassium, Riboflavin, Thiamin, Zinc, Vitamin B6 and C.
Eddo is a starchy tuber vegetable that looks like, and can be used similar to, a potato. It does, however, have a hairy outer coating on its surface that is similar to the coating on a coconut.View Eddo
The hairy outer layer should be removed with caution since the skin can get irritated because of the juices of the eddo. This is why it is recommended to use protective rubber gloves when handling this root, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. Then the eddo can be fried, baked, roasted, boiled, or steamed.Consumption
Eddo is always prepared before consuming it. This because in its raw form the plant is toxic. When cooked eddo has a nut-like flavour which tastes delicious in many dishes, such as soups and stews. Eddo is a good substitute for potatoesWhen to eat
Eddo should be firm, hairy and without any wrinkles. The root can best be stored in the refrigerator and consumed within one week.
Did you know?
- Eddo is also known as Taro root, Dasheen or Kalo.
- The name "taro" is from Tahitian.
- Cultivated for thousands of years, this root is believed to be one of the earliest cultivated plants on the world.