From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also cocoyam, dalo, dasheen, eddo, elephant ear. Grown mostly for its edible root or corm, the taro, Colocasia esculenta, is believed to have originated in the Pacific Islands and is now found in many tropical areas of the world. Its enormous leaves, which are shaped like elephant ears, grow to about 3 feet (90 cm) wide and 4 feet (120 cm) long. Taro has a dark brown skin, with creamy, white flesh speckled with purple. Apart from being cooked in the same way as any tuber, taro is also used to thicken gumbo. The stems and leaves should be eaten in moderation. The leaves, in particular, contain oxalic acid, a poisonous component that breaks down and becomes harmless when cooked. In Japan, taro is called satoima and in China wootau. The Hawaiians make a soup called poi that uses taro. See also malanga.
