Alocasia fallax
Schott
gbif· cc0
Royal Botanic Garden Edinburgh
gbif· cc0
Royal Botanic Garden Edinburgh
gbif· cc-by
The Trustees of the Natural History Museum, London
Description
A subtropical herb in the Araceae (taro) family sold in local markets.
This description is brief — help expand it
Edible Uses
The young leaves are fried with black cumin. The leaf stalks are cut into small pieces, boiled, and fried with black cumin. The rhizome is cooked as curry with other vegetables and sometimes with fish.
Traditional Uses
The young leaves are fried with black cumin. The leaf stalks are cut into small pieces, boiled and fried with black cumin. The rhizome is cooked as curry and with other vegetables and sometimes with fish.
Distribution
It is a subtropical plant.
Where It Grows
Asia, India, Northeastern India,
Other Information
It is sold in local markets.
Also Known As
Bunokachu, Kala-kachu
References (2)
- Biswas, K. & Das, A. P., 2011, Documentation of wild leafy vegetables from the tribal dominated parts of Malda District of Paschimbanga, India. Recent Studies in Biodiversity and Traditional Knowledge in India 301 - 306. 2011.
- Chowdhury, A. & Das, A. P., 2014, Conservation through sustainable utilization of wetland leafy vegetables of Terai and Duars, West Bengal, India. International Journal of Advanced Life Sciences (IJALS), 7(4) p 653
