The Giant Taro plant! How big will their corms?

His name is Unnin, he runs a grocery shop 300m away from Kampung Temasek. We wanted to know how big will their corms be if the leaves were so big. So our neighbor dug out to show us! And later he gave us the corms! ha~ how nice.

[@Ahijahprince]

There are many different varieties to this plant, collectively known as Tanya in the Caribbean. The longest corm I've harvested was about two feet long. No joke! 😉

[@midnewt1468]

Im from pr and we dont call them tanya in PR we call them yautia and malanga

[@jlantin]

I love the taro leaves.. LOL mmm. cooked in coconut milk, with ginger, onion, garlic, shrimp paste, and bits of fried pork belly! heaven.

[@lscheah1]

I didn't know the leaves can be eaten. Do you have a recipe?

[@evangeleve1559]

Actually there is no need to pull out the whole taro just dig the side where the roots coming out and let the taro bear another roots for the next crop

[@irenetalinds]

Great vedio my friend I'm here full support like 3.10 thanks for sharing

[@adamp.mytravels]

Piękna alokacja😍🌴

[@upsetish]

In the Caribbean this is known as Tania and it is harvested just about when the tubers are at the stage they are in this video. We use it to make porridge called Tania Logg.

[@SohJuHu]

yes, replanted... and all growing wild back

[@pedroromero731]

Que linda cosecha bendiciones

[@BritishBangladeshimum]

Assalamualaikum brother alhamdulillah very nice video ❤❤❤❤

[@emzsantillan1207]

Woww Ang lalaki nyan dami laman Yan🌿☘️My new frnd😅

[@migzlavezaresbagwistv6749]

taros it reminds me alot. we used to baked this mixed with casava meet and grind and mixed with secret engredience and bake in banana leaves and steamed. so remind me alot. nice video idol it reminds me everthing in our place in philippines island. i am one of your subscriber idol . keep update your channel god blesss salute.

[@jmati8]

In Samoa we call that kalo palagi. He pulled it out too early it still needed a few more weeks to fully mature.

[@jesusserna4041]

Jesse Mati can eat it?

[@jmati8]

Yeah man definitely. Think of a potato but a bit rougher taste. Goes well with Coconut cream.

[@somileisan3960]

J mat thats exactly what i thought

[@parsadut6297]

J Mat1

[@gloriamariamartinez4263]

En mi país se llama bore es muy bueno para el cáncer delicias en cremas

[@bejoibejan8098]

Vegetables are very good for health ,realy delicious .

[@onecent3972]

oh 😳 I just found out that these type of yam can be eaten 😂 ...here in my country especially in the country side we have a lot of these type of yam but no one dare to eat it because most people thought it is poisonous plant...lol

[@omargie23]

The taro still young its not time to harvest because the leaves still bloom and the soil is not yet puffy around the the taro

[@LXW-Arts]

Yup

[@ecioalvese4938]

@@LXW-Arts ... .

[@harithapasya1522]

You are correct bro. In our places we harvest the taro after drying of soil and death of leaves

[@vicenteflores1507]

This man no understand, why totally removed instead to check around the taro.

[@lajwatichavan5295]

@@ecioalvese4938 q

[@auntyp2980]

In st.lucia (the Caribbean)we call this tania

[@charlenew.8061]

Letina Philip i thought it was called shoe😂

[@tylercarlson9420]

Actually this Aroid is an Xanthosoma sp. Taro is Colocasia esculenta and ape is Alocasia. the side cornels of Xanthosoma are typically harvested instead of the main corm. Typically it is boiled serveral times changing the water repeatingly before eaten, due to acridity.

[@vevenquern83]

biologi

[@batisinam1721]

Acridity is due to the presence of calcium oxalate

[@Samuelyogi]

Thank you. 👍

[@TheMuerdago]

That is indeed a New World Xanthosoma Sagittifolium. We call it Yautía in Puerto Rico. Only the side cormels are usually eaten as they are soft and delicious. No need to boil more than once for 30 minutes. The main "mother corm" is not very tasty ,very hard, requires long cooking so she is seldom eaten but instead replanted after cutting off the leaves for next year's crop. This goes for either the white or lila varieties. The Yautía amarilla (yellow) is a different species. Also a Xanthosoma but not the same. It is rarer, seldom found in markets as it is more challenging to grow and not as productive. It is so delicious though that it's worth the effort. In this species we do eat the main corm as it has much less calcium oxalate crystals and the side cormels are rather small so we mostly replant these for the following year. The old world taros we call malanga. We have many varieties from the smallish eddo types to the largest types. All delicious 😋

[@somileisan3960]

This is a very delicious food. I wish I could cook it right now.

[@AamyAgritechTips]

Ofcorse

[@AamyAgritechTips]

I have plants

[@rositakurukulasuriyalage5795]

Reyaly I like to grow plants. Vigitabel. Fruits. I thinks so many people like agriculture. That is great.

[@CreandoTuHuertito]

waooooo, saludos desde Panamá

[@thucnhieutv6875]

Beautiful 👍💞🔔

[@Zainu6979]

ഇത് കേരളത്തിൽ ആണല്ലോ It's my favorite. I like toomuch. And it shootted from Kerala. India

[@healanimatthews1140]

Its called a'pe. This taro variety has a lot of calcium crystals. So much that even if you cook it for 4 hours it will still leave your throat itching and on fire. My uncle hung it for 3 days and let the sap drip from it to make it easier to eat.

[@jesusserna4041]

Healani Matthews I thought so.

[@lonewolfe4067]

What if turned into poi

[@Ansar866]

Do we eat this? As we have lots of this pland near rivers and our olders has always told use its poisonous.. we get itching throat and mouth if eaten... and with th leaves too..

[@lyyliesther984]

Depends on the variety. The corms (if young) should not sting your mouth when cooked or dried. If the corm is starting to shoot then yes it can be like that

[@gardeningwithpleasure]

Amazing

[@SabihaKitchen]

Wah nice 👍

[@verkennenchannel2894]

Here in the phlippines, we call it "san fernando" we use its corms for soup thickener or for desert☺️

[@q1wqqaagaldo177]

Waaah have this out my back yard I did not dig nor cook for eating no idea!😁just scared maybe itchy!!

[@faqirahabdullah1364]

only certain types are edible..not the wild one i suppose

[@janbutis4lioness]

That not a Taro it is called "Karuvera" and we call it "Vopa or Voqere" in our language in Solomon Islands. We grow them as well and the length of the Karuvera can be long as your arms if they are cultivated properly on a mount as the tubers grow sideways very rarely they grow down deep. This species of Taro is a survival food that our ancestors eat in times of shortage of food or during famine. We also eat the leaves usually with the minced ngali nuts it is made in layers of the leaves and layers of the nuts. Very healthy food to eat.

[@ammakk5193]

thank you..very interesting review.

[@akirita_1396]

u

[@arlenebayagosachannel]

Hala fav ko yan manguha ngg bata ako

[@vishnunaraine6761]

In Guyana we call it dasheen But it grows way bigger here

[@DanielleMoore_artist]

We call it dasheen in Jamaica too

[@basdeomaharajh7280]

In Trinidad its called Dasheen

[@djsaen100]

ต้นใหญ่มาก

[@jl1445]

Yaiks, it's growing next to that nasty looking sewer with garbage and grease floating on it. I'd think twice about eating it.

[@hoangchauTV]

Chia sẻ hay quá like

[@murtini5915]

Mantab bro isinya banyak banget

[@bebethvancauwenberge2277]

So big its yummy yummy this

[@yanaja9198]

Indonesia 👋

[@jubbabrucelovetv]

Love 💯👍🇯🇲💥

[@ramonmendez8641]

Si la hubiese dejado 3 o 4 meses mas tendria grandes frutos.

[@monmon-qn9vz]

Sarap yan isahog sa nilagang ilokano

[@ateprecytv7663]

Its not time to harvest..too young.wait the leaves to become yellowish

[@mariacamilaparodigarcia8913]

eeq

[@godfreymugerere994]

In Uganda we call it ejuni(1)/ amayuni(many)

[@dannyreponte3451]

Wow, new here

[@CookingwithUsha]

Nice video Lyk

[@myrnaroman9611]

Yautia.. Nesecitaba mas tiempo!

[@hm3426]

In Puerto Rico, we call it, yautia. Yes, love yautia y yame

[@myrnaroman9611]

@@hm3426 Esa era una yautia lila ,pero la sacaron fuera de tiempo.. A mi tambien me encanta el ñame.. Y si es blanco mas!

[@hm3426]

Una malanga era? No me gusta la malanga. Pero, si me gusta el ñame, yautía, plátanos y guineos. My wife makes every other week con bacalao y berenjena. Is delicious. And very little fat.

[@apostolosvelios]

is it in singapore ?

[@BritishBangladeshimum]

Alhamdulillah I have subscribed to your channel thank you so much🤲❤

[@cassiopeiabellen954]

Malalaki pa jan saamin. Matangkad pa nga saakin tas ang lalaki ng laman.

[@yunfanzhang7140]

Is this giant taro as in alocasia macrorhiza or just a giant colocasia esculenta?

[@Issacharwatcan]

That’s from the taro family but not actual taro. Those are still not ready to harvest they grow much larger. It takes years to harvest.

[@yaruabo-maroyakaribana6177]

The longer you let them grow the more delicious they are when cooked 🪶

[@sheenefhuzou2284]

Taro are delicious, just boil and some white sugar😋

[@ndelokway8669]

Mantap bosku

[@eliungcong]

Why there are many tubes from a plant ? It looks more like cassavathan taro

[@tevitacadramaisoso412]

Another type of taro

[@djpx49]

yummy

[@BRAZEL.MDELACERNA001]

Maganda yong lupa,

[@mollycher3630]

Haha...1 working and the rest are just supervisers

[@nenadjovicic775]

Molly Cher r

[@vevenquern83]

its still young too early for harvesting

[@AamyAgritechTips]

Yess. Its too young

[@mandysantos3677]

Wait until the flowers bloom it's the best time to harvest taro or gabi, it's matured enough.

[@rheysiano7475]

Spare the taros. They are still young. Instead, CLEAN THE CANAL!

[@ebonynyle1824]

This is called Tanya in the Caribbean.

[@isaacgrullon603]

Ebony Nyle yautia

[@curicanachilensis5670]

sería un lugar muy lindo si limpiaran ese canal de aguas que se ve muy sucio😔

[@mirleydamazio628]

Alguém do Brasil para me informar se essa planta é uma taioba gigante ?

[@yatimaryati1745]

Yh mn ubi kimpul ny g ad kimpu ny di rumh sy bnyk sekli glih stu pohon aj ubi ny sekerng it tnam ny di uruk smph yng sdh di bkar jdi bnyk ubi ny

[@JoseGSifontes]

This is xanthosoma sagittifolium and colocasia esculenta, Ocumo blanco (Venezuela).

[@dawngounden9261]

In south africa we call it yams ,,,,

[@zainabraymundo8818]

In my land too much taro,they called it bisol we had fern too much it grows itself,so many visayan they went inside our property but my brother they it allow any stranger to harvest anything,,

[@devbachu7072]

That taro is call tannia in the xaribbean an bears alot

[@carlosaburto8307]

Put the taro in a swampy area and you'll get huge roots

[@lydobermann6268]

Our corm is 10x bigger than that.

[@mygarden5672]

Yummy 😀

[@kamayahkiyomi2431]

He pulled them out too early. When there are ripe the leaves are yellow end brown

[@barkatbegum6571]

Thanks

[@bangladeshivloggerrina3541]

দারুণ লাগলো

[@mukeshjeejo3744]

poor yealiding!😚

[@josefxx-kanal]

We're nace Video. Josef XX

[@faataliiaulualo8822]

Se ole kalo palagi e lei kaikai oga makua epei ole ufi pea eli ogà kalo.

[@jepoy3223]

New friend lodi,m8 . Ganyan din me ,tulungan t u .....

[@ferysusanti7422]

Masa iya si,wong nanam tales ko tumbuhnya singkong si.

[@eulaliarodriguez6594]

Eulalia Rodriguez Gracias Bronx NY

[@arlenebayagosachannel]

Sarap yan ilaga

[@mdlr111]

what do you use for ??? thanks

[@susangarraway6385]

Soft leaves can be cooked with oil onion spices, coconut milk and eaten with flat bread,

[@zorabarijaona2274]

Govo ia trui samoa hehe

[@jakemedoza4584]

Small, here in philippines are big

[@ngochientruongpham6789]

Thí í the first I see.I think it's shoot is big and only one.I use it for cook and made cake.

[@FOTOFOTA]

They have to be grown in a very soft surooung soil. And they last almost a year before harvest. The roots(bulbs) will average out to about 11/2 to 2 lbs when they are well developed.

[@sandrasoemarsono4166]

mungkin pake pupuk kimia yg berbahaya?

[@lyyliesther984]

No that's its true size

[@pedrosantana8211]

Isso aí a taioba ne

[@vasantdiwanji5324]

This could be Colocasia gigantes family Araceae. C.esculenta is Arvi

[@gabrielleluc1657]

When do you it’s ready?

[@omggiiirl2077]

Jesse whats the difference between this ka'amu and 'ape.

[@maienduo]

Leave that thing to mature first. City dwellers with no farming skills. Even the tool used will cut the young shoots in half.

[@misaelacastro]

Yo la conosco Como barbaron no savi que see come ,y Como se cocina?

[@gloriacardoso9437]

Como se chama esa planta aqui nu brasil tem uma planta que se chama taioba se come só as folhas regogada

[@raimundadocarmo2391]

Por que arrancar o pé de Caiobá

[@merlymutia9472]

Ang pangalan dito sa amin marami sa iba kanaka,lotya,bisol carlang .

[@alondragutierrez2280]

Why don't you guys clean that River

[@theresortgarden4744]

Its sewage bro

[@raimundadocarmo2391]

A Folha de talibã e uma delicia

[@sharanhiremath4486]

What are it's uses

[@junaidiadhek7188]

Wau besar

[@antoniaedward4054]

@ prayer

[@sikhplaya]

MEN CUTTING ELEPHANT EARS EXTREME!!!

[@itzsheena5941]

This looks exactly like cassava

[@midnewt1468]

Its not

[@aleidatamayo1443]

En Panamá se llama Otoe en Venezuela Ocumo

[@YTLIONS]

kimpul endro