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Taro (dashin, taro). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Taro (dashine, taro), Colocasia antiquorum. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: colocasia

Family: Araceae (Araceae)

Origin: South and Southeast Asia

Area: Taro is common in the tropics and subtropics of Asia, Africa and America.

Chemical composition: Rhizomes contain starch, proteins, fatty oils, mineral salts, vitamins B and C. In addition, leaves and stems contain calcium, iron, phosphorus and other minerals.

Economic value: Taro is used in food as a vegetable, as a source of starch and dietary fiber. Also, taro is used in medicine, including traditional medicine, for the treatment of various diseases, such as headache, arthritis, diabetes, etc.

Legends, myths, symbolism: In Hawaii, taro is considered a sacred plant that plays an important role in mythology and traditional medicine. In India, taro is used in religious ceremonies, as well as a remedy for various diseases. In Hawaiian culture, the taro is a symbol of family and prosperity, and is also used as a metaphor for the spiritual life. In Indian mythology, the taro is considered a symbol of the goddess Kali, who represents power and destruction. In Chinese culture, taro is considered a symbol of prosperity, wealth and longevity. Also in traditional magic, taro is considered a magical plant that can be used in various rituals and ceremonies. For example, tarot can be used to create amulets to protect against negative energy, as well as to attract money and prosperity.

Taro (dashine, taro), Colocasia antiquorum. Description, illustrations of the plant

Taro (dashine, taro), Colocasia antiquorum (L.), Schott. Classification, synonyms, botanical description, nutritional value, cultivation

Synonyms: C. esculenta Schott., Caladium esculentum Venten.

Names: fr. taro; Amer. dasheen.

This tropical herbaceous perennial plant is common in cultivation in Africa, Japan and Oceania. In the United States, small areas are cultivated in Florida and South Carolina.

The plant is riddled with milkweeds. The leaves are large, petiolate (moreover, in the basal leaves, the petioles are grooved at the base), up to 1 m in length.

The inflorescences are located on stems emerging from the axils of the leaves. Rhizomes of various lengths, tubers with eyes (buds) covered with cork are formed at the ends.

The flesh is white, orange, cream, yellow, pink or red. Lateral tubers are relatively small, and the main tubers reach 4 kg. The tubers contain 18-20% starch, 0,5% sugar, more than 3% protein and 0,36% fat.

Starch grains are very small, so taro starch is valuable as a dietary one. The tubers are eaten boiled or baked, but they should not be boiled for as long as potatoes. Confectionery products are also prepared from them: waffles, cakes, cookies. The etiolated shoots are used like asparagus.

There are different varieties of taro. Most of them are relatively late ripening and yield only after 6-7 months; others, like Thum-masala, after 3 months.

The yield of tubers ranges from 6 to 12 t/ha. The tubers keep well.

Some varieties of taro gave a good result when planted in winter in Batumi: they germinated in early spring and vegetated until November.

Nine varieties of taro are known, of which the most important is var. typica Engl., as many cultivars belong to it.

Author: Ipatiev A.N.

Taro, Calocasia antiguorum and Xanthosoma sagtifolium. Methods of application, origin of the plant, range, botanical description, cultivation

Taro: 1- Calocasia antiguorum L.; 2 - Xanthosoma sagtifolium S.

Taro tubers, which contain about 30% fine-grained high-quality starch, are a valuable dietary food product for the population of many developing countries, especially in South West Africa. They are used for food only after boiling or frying, since raw tubers contain substances that irritate the mucous membrane of the mouth. Flour, alcohol are obtained from the tubers, they are fed to animals.

Taro is grown mainly in areas of the humid tropics. The area under culture in the world reaches 1,1 million hectares. The main landings are concentrated in Africa (Nigeria, Côte d'Ivoire, Ghana). It is also distributed in Asia (India, Indonesia, Japan, China, Sri Lanka) and America (USA, Cuba, Brazil, Ecuador). The average yield of taro tubers is 5-6 t/ha, in some countries - 10-15 t/ha.

Taro - Calocasia and XanthosomaTaro is a perennial herb from the Aroid family, Araceae. In agricultural culture, several similar species are used, belonging to different genera and having local areas of cultivation. In Southeast Asia and West Africa, the taro species Calocasia antiguorum L. (1 in the figure) is grown, in America - Xanthosoma sagtifolium S. (2 in the figure) as annual crops of vegetative propagation.

The root system of plants is fibrous, widely branched. The stem develops as an underground thickened tuber 6-8 cm in diameter with many buds (it is often called a "corm"). In the process of plant growth, part of the buds on the underground thickening of the stem starts to grow, and secondary tubers are formed, as a rule, of a smaller size.

Taro leaves are formed in the form of a rosette, have long petioles - up to 140 cm; leaf blades are heart-shaped or arrow-shaped, 80-100 cm long and up to 50 cm wide. The total number of leaves per plant during the growing season reaches 20, and 5-7 leaves constantly vegetate. The average lifespan of one leaf is 30-45 days.

The formation of generative organs in taro plants occurs only in a long, multi-year development cycle. A flower-bearing shoot with an inflorescence-cob develops from the apical bud of the corm. Small flowers are collected on the inflorescence: the upper ones are male, the middle ones are rudimentary, the lower ones are female. Pollination of plants is cross-pollinated, the fruit is a small, red-colored berry with underdeveloped seeds.

The growing season of taro in an agricultural crop is 8-15 months for various species and varieties. A feature of taro is the high need of plants for moisture. The optimal amount of precipitation during the growing season of late-ripening forms is 1500-2500 mm, early-ripening - 800-1000 mm. Many varieties of taro can withstand prolonged flooding well.

Taro is grown in low-lying, organic-rich, neutral soils.

They alternate with rice, legumes, sweet potatoes, permanent cultivation is impractical due to damage to tubers by nematodes.

Tillage for taro is about the same as for other tropical tuber-bearing starch plants. 1,5-2 months before planting, 2-3 deep loosenings are carried out with disc plows to a depth of 20-25 cm and 3-4 harrowings to a depth of 10 cm. 2-3 days before planting, the soil is leveled and furrows 15-20 cm deep are prepared by cultivators.

For planting varieties of taro of the xanthosoma species, a thickened underground part of the stem, a corm, is used, cutting it into pieces weighing 40-50 g with several buds. The lowest part of the corm is not used. Taro varieties of the taro species are propagated by whole secondary tubers of the same mass. Such a landing is successfully carried out by landing machines.

Taro planting patterns are varied: row spacing varies from 60 to 120 cm, distances in rows are 30-120 cm.

Plant care is carried out within 2-5 months from the emergence of seedlings to the closing of the rows. During this period, 5-6 weedings, 2 thinnings, 1-2 fertilizing with mineral fertilizers, 2 hilling of plants are carried out, with a lack of moisture they are systematically watered.

The timing of taro harvesting is determined by the yellowing and falling of the leaves: from 6-7 leaves usually vegetating on the plant, 1-2 leaves remain green before harvesting. In mechanized harvesting, the leaves are first mowed, then the tubers are removed by a harvester.

In the tropics, taro tubers can be stored in small piles under sheds for 1-1,5 months. For longer storage, special storage facilities with a temperature regime of no higher than 10 ° C and good air circulation are required.

Authors: Baranov V.D., Ustimenko G.V.

Taro (dashine, taro), Colocasia antiquorum. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Cough treatment: Taro roots are used in folk medicine to treat coughs and bronchitis. To prepare an infusion of taro roots, take 2 tablespoons of crushed roots and pour 1 liter of boiling water over it. Infuse for 30 minutes, then strain and take 1 glass 2-3 times a day.
• Treatment of diseases of the stomach: taro can help improve digestion and treat stomach ailments such as gastritis and stomach ulcers. To prepare an infusion of taro roots, take 2 tablespoons of crushed roots and pour 1 liter of boiling water over it. Infuse for 30 minutes, then strain and take 1 glass 2-3 times a day before meals.
• Treatment of heart disease: taro can help improve circulation and treat heart conditions such as arrhythmia and hypertension. To prepare an infusion of taro roots, take 2 tablespoons of crushed roots and pour 1 liter of boiling water over it. Infuse for 30 minutes, then strain and take 1 glass 2-3 times a day.
• Treatment of wounds and ulcers: taro leaves can be used in folk medicine to treat wounds and ulcers. To do this, apply a fresh taro leaf to the affected area and secure it with a bandage. Repeat daily until healing.

Cosmetology:

• Taro face mask: Mix 2 tablespoons of crushed taro pulp with 1 tablespoon of honey. Apply to a clean face and leave on for 15-20 minutes, then rinse with warm water. This mask will help moisturize the skin and make it more elastic.
• Taro hair mask: Mix 2 tablespoons of crushed taro pulp with 2 tablespoons of coconut oil. Apply to hair and leave on for 30-60 minutes before rinsing off with shampoo. This mask will help strengthen your hair and prevent hair loss.
• Taro Facial Toner: Mix 2 tablespoons of crushed taro pulp with 1 tablespoon of apple cider vinegar and 1 tablespoon of rose water. Apply to cleansed face morning and evening using a cotton ball. This toner will help hydrate the skin and make it more radiant.
• Oil for skin care around the eyes: Mix 2 tablespoons of coconut oil with 1 tablespoon of crushed taro pulp. Apply to the skin around the eyes in the morning and evening, massaging with light movements. This oil will help reduce wrinkles and improve the condition of the skin around the eyes.

Attention! Before use, consult with a specialist!

Taro (dashine, taro), Colocasia antiquorum. Tips for growing, harvesting and storing

Taro (Colocasia antiquorum) is a tropical plant that is widely used in cooking.

Tips for growing, harvesting and storing taro:

Cultivation:

• Taro prefers a warm and humid climate. It is best grown in regions with temperatures between 20 and 30°C.
• It also needs well-drained soil, which should be reasonably fertile and rich in organic matter.
• Taro needs regular watering, especially during growth and flowering. But do not overwater the soil, this can lead to root rot.
• In order for taro to grow well and bear fruit, it must be fed with fertilizers throughout the growing season.
• Taro can grow up to 1,5 meters tall, so be sure to provide enough space for it.

Workpiece:

• Taro plants have large rhizomes that can be used in cooking. They have a mild and delicate taste and can be used to prepare various dishes.
• Harvest taro rhizomes when they reach maturity. They should be large and have a smooth surface.
• Clean the rhizomes of dirt and earth, then cut them into pieces. Then you can boil, fry or bake in the oven.
• Some people also use taro leaves in cooking, especially for wrapping dishes.

Storage:

• Fresh taro rhizomes keep in the refrigerator for several days.
• Rhizomes can be frozen or dried for later use.

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