In the tropics, the cocoyam, Calocasia esculenta, is frequently grown in coconut plantations, hence its name. In the Caribbean it is more commonly known as dasheen and on the Pacific islands it is taro, the source of that basic foodstuff, poi.
Believed to have been one of the earliest cultivated plants, this member of the Araceae tolerate shade, poor soil even the occasional flooding. Cocoyam takes seven to ten months to produce edible tubers. In he Caribbean especially it finds a secondary use as a green vegetable.
This seems a shame to treat such an ornamental leafed plant. Indeed it makes such a splendid, inexpensive and highly exotic houseplant that it is a wonder the Florida nurseries, source of so many of our indoor plants, have not twigged on.
The tubers are widely sold in ethnic food stores although even some supermarket chains are stocking them. Look for ones that have commenced sprouting ivory-coloured buds from their bases. Plant three tubers to an eight-inch clay pot, spaced evenly not quite touching each other. Their tops should be an inch or two below the surface. Place in a bright, sunny window and keep barely moist until the sprouts appear which may take a few weeks. When growing, the plants flourish in moist, humid conditions.
Their main enemy in the dry, heated air of our winter homes are spider mites. Frequent spritzing with water will discourage these minute pests along with a weekly spray of insecticidal soap. Pay special attetion to the undersides of the leaves and leaf axils. Do not fertilize until well into spring.
Wes Porter is a horticultural consultant and writer based in Toronto. Wes has over 40 years of experience in both temperate and tropical horticulture from three continents.
