Colocasia leaves
What is it?
Heart-shaped leaves of the Colocasia esculenta plant, colocasia leaves are also known as taro leaves and are the foliage of the arbi or taro root. The leaves can range in colour from green to purple and yellow. The plant contains calcium oxalate crystals and can cause skin and throat irritation if consumed raw. The oxalates break down when the plant is cooked, making it safe to eat.
What other names does it have?
Botanical Name: Colocasia esculenta
Regional Names: Arbi ke patte (Hindi), Alu chi paat (Marathi), Patra (Gujarati), Sempu (Tamil), Kochu shaak (Bengali)
When is it in season?
Where is it found?
Taro plants are found in tropical and sub-tropical regions, characterised by warm and humid climates. The plant prefers temperatures in the range of 21°C and 27°C, but can tolerate heat up to 35°C. High humidity, rainfall, and moisture are ideal for growth, and the plant adapts well to a wetland-like environment. While it thrives in rich, well-drained soil with a high content of organic matter, it adapts well to all kinds of soils.
What is its history/cultural significance?
Colocasia esculenta is native to South India and Southeast Asia, but has naturalised and is found widely around the world. Apart from markets, the plant is commonly found in backyards of homes, as well as growing along roads, rivers, and forests. All parts of the plant are edible and provide nutrition to the communities they are found in. The starchy root of this plant—taro or arbi—is a staple in communities across South Asia and Africa.
In Bengal, during the famine of 1943, thousands of people survived on foraged colocasia leaves, also known as kochu saag. While the leaves of colocasia were eaten even before the famine struck, their role in the survival of the local people has cemented their place in Bengali food memory.
How can you use it?
To prepare colocasia leaves, the leaves must be cleaned well. The hard central vein should be removed to reduce the oxalate content. It is advisable to wear gloves or coat one’s hands with oil while handling colocasia, as the oxalate crystals can cause skin irritation. After cleaning, the leaves can be used in a variety of preparations such as stir-fries, curries or dal. Colocasia leaves are popularly used to make patra, where leaves are layered with a spiced batter, rolled into the shape of a log, and steamed. After steaming, the patra is cut into circles and fried until golden.
What states can I find it in?
What parts of the plant are edible?
leaves, rhizomes, stem, flower
Is it nutritious?
According to this research, colocasia leaves are rich in iron, copper, magnesium, potassium, and zinc and provide antioxidant, anti-diabetic, and anti-inflammatory properties. However, the high oxalate content can act as an antinutrient, so it is crucial to adequately cook the leaves before consuming them.
How do you store it?
Fresh colocasia leaves will stay fresh only for a couple of days. The leaves must be wrapped in newspaper and stored in the fridge. Washing them in water right before cooking will prevent the leaves from wilting.
TL Stories & Recipes:
Dried Beef Kochur Saag by Sayani Sengupta
Other Recipes:
Why colocasia leaves are must-try this monsoon by Rashmi Gopal Rao
An article exploring the different ways to prepare colocasia leaves.
Other Stories:
Gujarati Patra Recipe by Archana
Colocasia Leaves Curry Recipe by Surekha Dongargaonkar
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.