Colocasia himalensis

Uses

India (Kumaon region, Western Himalayas): rhizomes either boiled and cooked, or roasted in ashes; (Garhwal Himalayas): rhizome eaten after being cooked like the cultivated species [sic]; leaves fried in oil; fleshy peduncle cut in pieces and cooked in curries

Additional Information

Name Authority:
Royle.
Vernaculars:
Kumaon region: Dhakol

 Plant Classification Group:
 Plant References:

Location Map