Cocoyam, also known as Taro, is grown for its large and nutritious corms. Cocoyam is a popular plant in sub-tropical and tropical areas. However, some varieties are ornamental and so check before you plant them. Cocoyam grows to about 1 m (3 ft) tall and has long extended stalks bearing long green leaves that are heart-shaped. Cocoyam grows well in warm and hot, humid areas, that have no frosts and mild winter. Cocoyam needs a long growing period to produce large tubers. Deep and frequent watering is required as dryness will cause the plants to stop growing. It grows best in full sun but can handle some shade. It can be grown in cooler areas by digging up the tubers and storing them in a cool dry place. Cocoyam is ruined by frost and extended periods of cold weather. There are many varieties to choose from. It is a large plant and requires plenty of space.
The young leaves and shoots can also be cooked as a vegetable. But, beware that Cocoyam that is not cooked properly, the acridity can cause itchiness in the throat and mouth.
Cocoyam can be cooked like potatoes. or sliced and added to soups. It can be steamed, lightly boiled, dry roasted, or fried or steamed. It is not eaten raw.
Seed Depth: Plant small pieces of tubers or suckers about 6-9 cm (2-4 inches) deep in warm soil. Can be grown in large pots
Space between plants: Space plants about 80 cm (2-4 feet) apart.
Harvest Time: Harvest in about 25-30 weeks, when the leaves start to die off
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