Taro vs. Eddo — What's the Difference?

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (), kalo, dasheen, madhumbe, marope, magogoya, patra or godere (see §Names and etymology for an extensive list). It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles.

A variety of taro having small purplish corms.

A tropical Asian plant of the arum family which has edible starchy corms and edible fleshy leaves, especially a variety with a large central corm grown as a staple in the Pacific.

The corm of this plant.

A widely cultivated tropical Asian aroid plant (Colocasia esculenta) having broad peltate leaves and large starchy edible 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.

The corm of this plant. In both senses also called cocoyam.

The tubers of this plant.

Colocasia esculenta, raised as a food primarily for its corm, which distantly resembles potato.

Edible starchy tuberous root of taro plants

Any of several other species with similar corms and growth habit in Colocasia, Alocasia etc.

Food from a taro plant.

A name for several aroid plants (Colocasia antiquorum, var. esculenta, Colocasia macrorhiza, etc.), and their rootstocks. They have large ovate-sagittate leaves and large fleshy tuberous rootstocks, which are cooked and used for food in tropical countries.

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