Edible plants

Scientific name taro

Other names are taro, taro and so on.

This family belongs to Araceae and Taro Family.

Different names: Woxiao (Historical Records), Taro Kwai (Hanshu), Taro Root (Yan Shigu's Note in Hanshu), Tuzhi (Bielu), Taro Milk (Method of Planting Taro) and Taro (Dictionary of Chinese Medicine).

Characteristics and characteristics of perennial tuberous plants, often cultivated as annual crops. Shield-shaped leaves, petioles long and fat, green or purplish red; Short stems are formed at the base of plants, which gradually accumulate nutrients and become fleshy bulbs, called "taro" or "mother taro", which are spherical, oval, ovoid or blocky. The mother taro has a brain bud in each node, but the axillary bud in the middle and lower nodes has the strongest activity. The first tillering to form a small bulb is called "sub-taro", and then "sun taro" occurs from the sub-taro, which can form great-grandson or great-grandson taro under suitable conditions.

Like high temperature and high humidity, not drought-tolerant, shade-tolerant, with the characteristics of aquatic plants, paddy field or dry land can be cultivated. The root system has weak absorption capacity, so it needs enough water throughout the growing period. It has wide adaptability to soil, and is suitable for rich and thick cohesive soil with strong water retention; Seed taro began to germinate at 13 ~ 15℃, and the optimum growth temperature was above 20℃. Bulbs are formed in short sunlight, and the optimum growth temperature is 27 ~ 30℃. In case of low temperature and drought, the growth is poor, which seriously affects the yield.

Distribution originated in India and was introduced from Southeast Asia, South China and Japan during the Japanese occupation. In China, the Pearl River Basin and Taiwan Province Province are the most planted provinces, followed by the Yangtze River Basin and other provinces and cities.

The main varieties of taro in Ren Fubing are: red taro (also known as red taro), white taro (also known as white taro), nine taro (dog claw taro), betel nut taro (called Lipu taro in Guangxi) and so on. Red taro is named after its red buds, and the cross-sectional color and taste after cutting are not obviously different from those of white taro.

Red taro: the plant height is 90- 100 cm, the leaves are broadly oval, and the petiole is lavender. The mother taro is large and nearly round, with 7- 10 seed taro per plant. The seed taro is fat, with thick skin, brown color, white meat and bright red buds, and the yield per plant is 0.85- 1 kg. It contains more starch and its quality is very good. Fresh taro can be eaten or dried. Medium. The growth period is 2 10-240 days, the planting period is February-March, and the harvest is September-June. The yield per mu is 1.500- 1.700 kg.

White taro: the bud is white, the petiole is green, and other forms are basically the same as red taro.

White taro and red taro are rarely eaten directly because they are not easy to cook. Generally mashed into cooked products such as taro pulp. What people eat directly is the first tillering, which forms a "taro" with small bulbs, that is, taro the size of an egg that people often see in supermarkets.

Nine taro: the plant height is 80-90 cm. Leaf blade broadly ovate, petiole green. The mother taro and the son taro are clustered, a little more, and the bulbs are obovate, brown and white. The yield per plant is 1.5 kg, and the meat quality is smooth and the taste is light. Vegetables are eaten and dried for medicinal purposes. Late maturity, growing period 270-300 days. The planting period is February-March, and the harvest is11-65438+February, and the yield per mu is 2500-3000 kg. The taste of Jiutou taro is slightly better than that of white taro and red taro.

Areca taro: the plant height is 80- 150 cm. The leaves are wide and oval, and the petiole gradually changes from green to coffee red from bottom to top until the center of the leaf. Bulbs are oval, dark brown and white with brown stripes. The mother taro is big and the son taro is oval, with a diameter of 3-5 cm and a length of 20 cm. Fuzhou is commonly known as taro handle. 6- 10 taro seeds per plant. The yield per plant is 2.5-3 kg. Because of its high starch content and strong flavor, it is named taro. Moisture resistance is worse than other varieties, and storage resistance is better. Late maturity, growing period 240-280 days. The planting period is from February to March, from June165438+1October to June 65438+1October of the following year, and the yield per mu is about 3000 kg.

Areca taro is the top grade of taro, and its taro can be eaten directly.

The color of the connection point between the leaf center and the petiole can be seen in the identification of the planting area of areca taro. If it is coffee red, it is betel nut taro.

Its main uses are rich in nutrition and contain a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain, which can be cooked, dried or ground. Because the starch granules of taro are small, which is only one tenth of potato starch, its digestibility can reach 98.8%. In taro processing, taro powder and taro paste can be used to extend the storage time.

Taro can also be used as an ornamental plant, similar to evergreen and evergreen. There are about 100 different kinds of taro. Some are oval like sweet potatoes, while others are mostly round. The strange shape of taro is less than that of other tuber plants. Taro can grow to 6 feet high and has wide leaves; However, the buds are edible after being scalded in boiling water. However, leaves and buds are rarely used in western markets. The tuber is partly dark brown, and the outer skin is annular and quite rough, with hairs on it. The pulp is white, grayish white and purplish gray, and some pulp is pink or brown.

Edible suggestion 1. Taro contains indigestible starch and calcium oxalate crystals. But calcium oxalate is bitter and allergic to the skin, but it will disappear after cooking. When cooked, the pulp will turn gray or lavender. The cooking method of taro is similar to that of potato. After stewing, taro will make the soup thicker, and taro can easily absorb the soup of other ingredients. Potatoes and taro are delicious when fried or dipped in sauce and fried into thin slices. You can also slice them and cook them in syrup for dessert. Taro leaves can also be boiled, taste like spinach, and can be used to bake other foods. However, calcium oxalate in leaves will be destroyed after cooking.

2. Tips for cutting taro: Put the chopped taro into a small bag (only half a bag), grab the bag mouth by hand, drop the bag on the concrete floor several times, and then pour the taro out, and you can find that the taro skin is completely peeled off. Taro contains more starch, and eating too much at a time will lead to bloating;

3. Raw taro has little toxicity and must be cooked when eating; Raw taro juice can easily cause local skin allergies, which can be solved by wiping with ginger juice.

The purchase method is to choose a firm and spotless taro. You can check whether the pulp is fresh through the incision, but the best way to judge whether the pulp is good or not is to cut the taro in half.

Market identification of areca taro: Taro can be cut, and its cross section has a lot of brown spots, commonly known as "areca grain", so it is areca taro, which is not found in other taro varieties. The closer areca taro is to the root, the better the quality. When taro is planted in the ground, the lower part of its bulb is buried in the soil, and the upper part is exposed in the air, and the epidermis is slightly different. So the more parts buried in the soil, the better.

If you don't use taro immediately, you must soak it in water. The best way to peel is to use running water or wear gloves, because sticky taro can make the skin allergic.

Cooking method Taro can be boiled (about 20 minutes), steamed or microwave oven, or baked (about 25 minutes), but the pulp will dry and have a strong taste. If you spread cream or sauce, you can make taro less dry.

Steamed betel nut taro; Mash; Add enough cooking oil, sugar, fried sesame bean powder, etc. After steaming 10 minutes, it is a sweet and delicious Fujian dish "taro mud". Whether around the world; No matter what taste there is, there is no one who doesn't like taro paste.

Storage method Put taro in a ventilated, dry and cool place. Eat as soon as possible after you buy it, because taro tends to soften. Taro can't tolerate low temperature, so fresh taro must not be put in the refrigerator. When the temperature is below 7 degrees Celsius, it should be stored in a warm place indoors to prevent frostbite and decay.

Chinese medicine believes that taro has the effects of stimulating appetite, promoting fluid production, diminishing inflammation and relieving pain, benefiting qi and tonifying kidney, and can be used to treat stomachache, dysentery and chronic nephritis. According to nutritional analysis, taro contains sugar, dietary fiber, vitamin B group, potassium, calcium and zinc, among which dietary fiber and potassium are the most.

Nutritional analysis

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among the minerals, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.

2. Its rich nutritional value can enhance human immune function, and it can be used as a staple food for preventing and treating cancer. It plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation;

3. Taro contains a mucin, which can produce immunoglobulin or antibody globulin after being absorbed by human body, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify, inhibit and digest swelling and toxic pain of human body, including cancer toxin, and can be used to prevent and treat tumors and lymphoid tuberculosis.

4. Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, regulate the acid-base balance of the human body, beauty beauty and blacken hair, and can also be used to prevent and treat hyperacidity;

5. Taro is rich in mucosaponin and various trace elements, which can help the human body to correct the physiological abnormalities caused by the lack of trace elements, stimulate appetite and help digestion at the same time, so Chinese medicine believes that taro can make up the middle coke.

The right crowd

The general population can eat it.

1. Especially suitable for the weak;

2. People with excessive phlegm, sensitive physique (urticaria, eczema, asthma, allergic rhinitis), children with food stagnation, people with poor appetite and diabetic patients should eat less; At the same time, people with stomachache and epigastric damp-heat stagnation should not eat it.

[Edit this paragraph] Eat like a gram.

Taro should not be eaten with bananas.

Cooking instruction

1. Taro can be eaten as a staple food steamed and dipped in sugar, and can also be used to make dishes and snacks, so it is a favorite root food;

2. The taro must be cooked when it is cooked, otherwise the mucus inside will irritate the throat;

3. The mucus of taro contains a complex compound, which is decomposed by thermal energy. This substance has a therapeutic effect on the body, but it has a strong stimulating effect on the skin and mucosa. Therefore, when peeling and washing taro, the skin of hands will itch, which can be relieved by baking on the fire. Therefore, it is best to wear gloves when peeling and washing taro.

food therapy

Taro is sweet, flat and slightly toxic, and enters the gastrointestinal tract;

Has the effects of invigorating stomach, relaxing bowels, detoxicating, invigorating middle energizer, benefiting liver and kidney, relieving swelling and pain, invigorating stomach and spleen, dispersing stagnation, regulating qi, resolving phlegm and replenishing essence.

Indications: lump, phlegm, scrofula, constipation, etc.