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Taro trade

February 11, 2011

Dokmai Garden supporter Alvin Yoshinaga sent us an interesting report on taro trade. You can download that pdf-file and read about taro cooking here! Dokmai Garden Life time member Wolfe Bonham explained to us that taro (Colocasia esculenta, Araceae) is a very expensive ornamental in North America (50-60 dollars each). We should be grateful we can grow it without any efforts here in Chiang Mai in northern Thailand. Since it grows near any pond or stream, it is a cheap local food. At Dokmai Garden we have made a small taro field next to the small rice field. Very welcome to come and cook and taste our organic taro!

Cheers, Eric

2 Comments leave one →
  1. Barbara Tremain permalink
    February 11, 2011 9:11 PM

    Do the same growing, cooking and recipe principles apply to Alocasia macrorrhiza (Giant taro) too?

    • February 11, 2011 10:47 PM

      Dear Barbara,

      Yes, essentially taro (Colocasia) and giant taro (Alocasia) are cooked in similar ways. However, the Thais rarely use Alocasia. Most Thais consider it inedible. People who can select between the two species seem to prefer taro, also in many Pacific island communities. I think this is partly due to the size, taro comes in a manageable size, and partly due to taste, old Alocasia has a reputation of being bitter, demanding much longer cooking time. If you investigate this thoroughly I should be happy to learn more myself.

      Cheers, Eric

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