The big heart-shaped leaves are otoe greens. In the mainstream Panamanian cuisine, it’s the roots that are eaten. They are widely available in grocery stores and, when they allow informal commerce, from farmers and small vendors. Get the ones that are not coated in preservative wax and just stick them in the ground. They become perennials, and for some people, ornamentals. But when cooked, the greens are good to eat. Photo by John Douglas.
by John Douglas
My Perezoso farm and I are on a learn green foods kick. With emphasis on the weeds, and normally unused parts of the plants.
You’re right — I am CHEAP. At this point this perennial wins. It is my favorite favor. In the same family of otoe.
It also goes by names like tahitian taro and belembe.
It is featured on the cover OF EDIBLE LEAVES OF THE TROPICS. With good reason. It is delicious.
Between the two main groups there are 102 varieties so trust your taste buds. Cook some up and check it out.
Unlike otoe/taro its corms are small and not very starchy.
Likes humid and rich soil and hates sand.
Most all of the wild greens should be cooked. First nod goes to the young and tender leaves and shoots.
Do give it a try.
Contact us by email at firstname.lastname@example.org
To fend off hackers, organized trolls and other online vandalism, our website comments feature is switched off. Instead, come to our Facebook page to join in the discussion.
These links are interactive — click on the boxes