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Super Green Thumb
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Location: TN/GA 7b

poi is mashed taro root

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Location: Zone 6, NJ (3/M)4/E ~ 10/M

The ones eaten in Japan (and I think in Korea/China as well) the tuber/corm/? is smaller -- more like a tulip bulb size -- than the Hawaiian Taro which I think is about baseball or softball size. It's steamed with jacket (skin) on, then peeled (it basically slips right out) and eaten with -- no surprise -- soysauce. It's slippery/slimey so people who don't like slimey food won't like it, but has drier inside -- about texture of red bliss potatoes. I think it's pretty tasty. I believe other popular recipes are deep frying them or putting them in hearty stews.

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Greener Thumb
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Location: Ecuador, USDA Zone 13, at 10,000' of altitude

That's because Hawaiian taro is Colocasia gigantea, and the one eaten in Japan is Colocasia esculenta.

The tubers of Caladium aren't edible, but the young leaves are prized as a vegetable here in Ecuador - they're steamed the same way that spinach is cooked.

If you want another edible Aroid tuber, look up Xanthosoma.

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