Dasheen vs. Eddo — What's the Difference?

A tropical root vegetable with large, starchy corms.

A smaller tuber related to taro, with a nutty flavor.

Known for its elephant-ear-like leaves used in cooking.

Adapted to grow in less water-intensive conditions.

A plant requiring wet conditions for cultivation.

Preferred for its texture in soups and curries.

A source of dietary fiber, vitamins, and minerals.

A compact, nutrient-rich root vegetable.

Utilized in a variety of dishes worldwide.

Cultivated for its distinctive flavor profile.

The corm of this plant.

A variety of taro having small purplish corms.

A tropical aroid (of the genus Caladium, syn. Colocasia) having an edible farinaceous root. It is related to the taro and to the tanier, but is much superior to it in quality and is as easily cooked as the potato. It is a staple food plant of the tropics, being prepared like potatoes, and has been introduced into the Southern United States.

The corm of this plant.

A variety of taro having large yellowish corms.

A plant (Colocasia esculenta, but often identified as Colocasia antiquorum, among numerous other synonyms), which is usually considered a variety of C. esculenta, with edible starchy tubers.

Old cocoyam; the edible starchy yellow tuber of the taro plant.

The tubers of this plant.

A herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves.

Edible starchy tuberous root of taro plants

The edible starchy tuberous root of taro plants.

A tropical starchy tuberous root.

Edible starchy tuberous root of taro plants

Herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves

Tropical starchy tuberous root

While they can sometimes be substituted for each other, their differences in size, texture, and flavor might affect the outcome of a dish.

Yes, the leaves of both Dasheen and Eddo can be eaten, but they must be cooked properly to neutralize potential irritants.

Dasheen has a mild, slightly nutty flavor, while Eddo is known for a more pronounced nutty taste and is often considered to have a superior texture.

Both are rich in carbohydrates, fiber, and contain various vitamins and minerals, making them a nutritious addition to the diet.

Yes, both can be grown in home gardens, but Dasheen typically requires more space and a water-rich environment, while Eddo is more adaptable.

They are staples in many traditional cuisines, used in a variety of dishes from stews and curries to side dishes and snacks.

The harvesting process is similar, but due to size differences, Dasheen might require more effort to harvest due to its larger corms.

Someone might prefer Eddo for its distinctive flavor, texture, or because it suits specific recipes better, particularly in Caribbean and Asian cuisines.

They should be stored in a cool, dry place and used within a reasonable time to maintain freshness and prevent spoilage.

Dasheen requires abundant water and is often grown in flooded conditions, while Eddo can be cultivated with less water, making it adaptable to drier conditions.

Both can be susceptible to similar pests and diseases, including root rot and leaf blight, which need to be managed for a healthy crop.

Both should be cooked thoroughly to break down calcium oxalate, a compound that can cause irritation when eaten raw.

Both plants typically require several months to mature, but the exact time can vary depending on the variety and growing conditions.

Yes, chefs increasingly incorporate these versatile tubers into modern fusion dishes, experimenting with their unique flavors and textures.

As hearty, nutrient-rich root vegetables, they contribute to food security by providing a reliable food source in many parts of the world.