[Sca-cooks] Taro was: looking for lentil recipe
Jim and Andi Houston
jimandandi at cox.net
Fri Mar 11 13:38:25 PST 2011
Wait. Does that mean that the colocasia in Apicius is or isn't Taro root?
There are numerous references to colocasia leaves and sometimes roots in
medieval Indian food descriptions, I thought this was taro, too.
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Elise Fleming
Sent: Friday, March 11, 2011 3:18 PM
Subject: Re: [Sca-cooks] Taro was: looking for lentil recipe
>In looking up various meanings of "colocasia", one dictionary says that
>it is "arum colocasia" and calls it "Egyptian bean".
And Bear replied:
>They are apparently referencing Palladius who identified "colocaseum"
>as Faba Aegyptica or the Egyptian bean. Arum colocasia is an entirely
>different plant, Colocasia esculenta, AKA taro. Some ancients also
>confused C. esculenta with the water arum, Calla palustris.
That explains a lot. I'd looked up the "arum colocasia" on the Internet
and found a number of different references to plants other than
"colocasia". The properties were different and I wondered which one(s)
were more edible!
alysk at ix.netcom.com
alyskatharine at gmail.com
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