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