FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EDDOES
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
are tubers of a species of taro (Colocasia esculenta) held in great favor as a vegetable in tropical countries where they are grown. There are some other varieties of Eddoes which are also used as food: C. Antiquorum is cultivated in Egypt and India for the sake of its leaves, which, although unpalatable before cooking, may after boiling be eaten as spinach.
