What is the Consumable Part of Colocasia?

January 2, 2026 •

3 min read

An important staple food in many tropical regions for thousands of years, colocasia, also known as taro or elephant ear, is a highly versatile plant. Most people primarily associate the plant with its starchy underground corm, but other parts of this tropical plant are also edible when prepared correctly.

Quick Summary

The corms, leaves, and stems of colocasia are all edible, but only after thorough cooking to neutralize the calcium oxalate crystals that cause irritation. Cooking destroys the toxins, making the entire plant a versatile ingredient in many cuisines around the world.

Key Points

Corms are edible: The underground stem (corm), commonly known as taro, is a starchy staple food that is cooked similarly to a potato.
Leaves and stems are edible: The large, heart-shaped leaves and the petioles (stems) can be cooked and consumed like other greens.
All parts must be cooked: Raw colocasia contains irritating calcium oxalate crystals, which are neutralized by thorough cooking.
Proper preparation is key: Wearing gloves when peeling and boiling the corms and cooking the leaves and stems thoroughly are essential safety precautions.
Nutrient-dense food: Colocasia is a good source of carbohydrates, fiber, and essential vitamins and minerals, including iron, potassium, and vitamins A and C.
Versatile ingredient: The various parts can be boiled, fried, mashed, or used as wraps in a wide array of culinary dishes.

Unpacking the Edible Parts of Colocasia

Colocasia, widely known as taro, is more than just a single edible component; it is a versatile plant whose corms, leaves, and stems can all be consumed, provided they are cooked correctly. The key to safely preparing colocasia is to understand and neutralize the calcium oxalate crystals present in its raw form, which are responsible for a sharp, irritating sensation. The cooking process effectively breaks down these irritating crystals, rendering the plant parts safe and palatable.

The Prized Corm: The Starchy Core

The corm is the most celebrated consumable part of colocasia and is a staple carbohydrate source in many tropical and subtropical areas. Commonly called taro, eddoe, or arbi, this starchy underground stem can be prepared in various ways, similar to a potato.

Boiling: The simplest method involves boiling the corms until they are tender. After boiling, they can be mashed to make dishes like Hawaiian poi or simply served as a soft vegetable.
Frying: Sliced or cubed corms can be fried to create crispy chips or added to curries.
Baking/Roasting: Similar to potatoes, taro corms can be baked or roasted for a hearty side dish.

The Leaves and Stems: Nutrient-Packed Greens

Beyond the corm, the large, heart-shaped leaves and long stems of the colocasia plant are also edible, offering a rich source of vitamins, minerals, and fiber.

As a vegetable: Young, tender colocasia leaves can be cooked like spinach. They are often boiled and then used in curries, soups, and stews to add flavor and act as a thickener.
As a wrapper: In some cuisines, the leaves are used as a natural wrapper for steaming foods like fish or prawns.
In fritters: In Indian cuisine, colocasia leaves are used to make fritters like Patra or Alu Vadi, where they are coated with a spiced chickpea flour paste, rolled, steamed, and then fried.
Stems: The stems, or petioles, can be peeled, chopped, and boiled until soft. They are often compared to celery in taste and texture when cooked and used in stews and curries.

Proper Preparation for Safety and Flavor

Because of the calcium oxalate crystals, consuming raw colocasia can cause intense irritation in the mouth and throat. Proper cooking and preparation are essential to enjoy this plant safely. It is always recommended to wear gloves when handling raw colocasia, as some individuals may experience skin irritation from the juices.

Comparison: Edible Parts of Taro


Feature	Corm (Taro Root)	Leaves	Stems (Petioles)
Primary Use	Starchy vegetable, flour, poi	Greens, wrappers, curries	Soups, curries, stews
Nutritional Profile	High in starch, carbohydrates, and minerals like potassium	High in iron, calcium, and vitamins A, B, and C	Good source of fiber and minerals
Texture (Cooked)	Soft, starchy, similar to potato	Tender, soft, similar to cooked spinach	Soft, fibrous, similar to celery
Preparation	Boil, fry, bake, or roast after peeling	Boil thoroughly; veins may be removed	Peel and boil thoroughly
Toxicity (Raw)	High calcium oxalate content	High calcium oxalate content	High calcium oxalate content

Potential Health Benefits

Colocasia offers a range of health benefits, contributing to its status as a vital food source. The corms are an excellent source of dietary fiber, promoting digestive health. The leaves are particularly rich in iron, which is beneficial for preventing and treating anemia. The plant's nutritional profile also includes antioxidants and anti-inflammatory properties, with some traditional uses linked to treating certain ailments.

Conclusion

What is the consumable part of colocasia? In short, the entire plant is consumable, from the underground corm to the large, arrow-shaped leaves and their stems. However, this is only true for edible varieties and is strictly dependent on proper cooking techniques to neutralize the inherent irritant. The corm provides a dense, starchy carbohydrate, while the leaves and stems offer nutrient-rich greens, making colocasia a versatile and valuable food source around the globe. Always ensure thorough cooking to enjoy the delicious and healthy benefits of this remarkable plant safely. For more information on plant varieties and cultivation, consult authoritative sources like the National Parks Board in Singapore, known for their botanical resources.

Frequently Asked Questions

No, you should never eat raw colocasia. All parts of the plant, including the corms, leaves, and stems, contain calcium oxalate crystals that can cause severe irritation to the mouth and throat.

Taro is a common name for the edible corm of the colocasia plant, specifically Colocasia esculenta. The term colocasia refers to the genus of the plant itself, while taro typically refers to the starchy, edible corm.

Colocasia corms can be prepared similarly to potatoes. They can be peeled and boiled until tender, fried to make chips, or roasted as a side dish. Ensure they are thoroughly cooked to remove the irritant.

To prepare colocasia leaves, they should be washed, and the thicker veins can be removed. They must then be boiled thoroughly to destroy the calcium oxalate crystals before being used in curries, soups, or as food wraps.

No, not all plants commonly called 'elephant ears' are edible. While Colocasia esculenta is edible when cooked, other species like Alocasia are often ornamental and can be toxic. Always confirm the specific species before consumption.

The itching sensation is caused by microscopic, needle-like calcium oxalate crystals present throughout the raw plant. Cooking effectively neutralizes these irritants.

Colocasia is used in many cuisines. Popular dishes include Hawaiian poi (mashed taro), Indian Patra or Alu Vadi (fritters from leaves), and various curries, soups, and stews featuring the cooked corms or leaves.