| Colocasia esculenta | | |
| n. (plant) | 1. colocasia esculenta, dalo, dasheen, taro, taro plant | herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves. |
| ~ edda, taro root, cocoyam, dasheen, taro | tropical starchy tuberous root. |
| ~ aroid, arum | any plant of the family Araceae; have small flowers massed on a spadix surrounded by a large spathe. |
| ~ colocasia, genus colocasia | small genus of perennial tuberous herbs of tropical Asia: taro. |
| ~ cocoyam, dasheen, eddo, taro | edible starchy tuberous root of taro plants. |
| taro | | |
| n. (plant) | 1. cocoyam, dasheen, eddo, taro | edible starchy tuberous root of taro plants. |
| ~ colocasia esculenta, dalo, taro plant, dasheen, taro | herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves. |
| ~ root | (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground. |
| n. (food) | 2. cocoyam, dasheen, edda, taro, taro root | tropical starchy tuberous root. |
| ~ root vegetable | any of various fleshy edible underground roots or tubers. |
| ~ poi | Hawaiian dish of taro root pounded to a paste and often allowed to ferment. |
| ~ colocasia esculenta, dalo, taro plant, dasheen, taro | herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves. |
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