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	<title>Cook Asian Food &#187; Edible roots</title>
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		<title>Taro Root &#8211; Dasheen &#8211; Colocasia esculenta</title>
		<link>http://www.cookasianfood.com/vegetables/taro-root-dasheen-colocasia-esculenta/</link>
		<comments>http://www.cookasianfood.com/vegetables/taro-root-dasheen-colocasia-esculenta/#comments</comments>
		<pubDate>Sat, 26 Dec 2009 02:47:09 +0000</pubDate>
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				<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Edible roots]]></category>

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		<description><![CDATA[<a href="http://www.cookasianfood.com/vegetables/taro-root-dasheen-colocasia-esculenta/"><img align="left" hspace="5" width="150" src="http://www.cookasianfood.com/wp-content/gallery/vegetables/taro.jpg" class="alignleft wp-post-image tfe" alt="taro" title="" /></a>Taro Root is the edible corm of the Taro plant, Colocasia esculenta, and is also known as Dasheen. Believed to be one of the earliest edible plants in cultivation, Taro is native to S.E. Asia and is grown primarily for its edible roots although the leaves are sometimes eaten as a vegetable. The early Romans <a href='http://www.cookasianfood.com/vegetables/taro-root-dasheen-colocasia-esculenta/'>[Read More...]</a>]]></description>
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