Guest Author - Kimberly Cassandra Cannon

What are Aroids? Until in-depth research had been done on this intriguing topic, I, myself, had no knowledge of what this term meant but have come to realize that, in some essence, maybe there was a hint of knowledge, only hidden. Being an avid gardener, I had no idea that I had already been introduced to the world of Aroids.

How so? Well, let me explain. My garden consist of many tropical plants such as caladiums, peace lilies, philodendrons, elephant ears and so many more. All of these, mentioned are of the plant family called aroids.

Although being in a warmer climate, they grow like they are on steroids.

Anyway, back to the subject at hand, what makes these particular plants and several more not mentioned a species of an aroid? The similarity is contained in the reproductive method. Now I know brain circuits may be popping all over the place right now, but be patient and let your inquisitiveness spark begin to ignite.

To bring some classification to this topic, let’s first define what aroids are:

Aroids are flowering plants that belong to the Arum family. The botanical term is Araceae. There is a spike that grows from within the plant called the “ spathe. It is made up of a leaf and/or bract.

Now, the common factor of what is growing in my garden and perhaps even yours too, is that these particular plants all produce the spathe . The most common term we use every day is simply a “flower”. But some would argue that these are not flowers. That indeed, would be another topic for another article. So, moving on: the spathe (a modified leaf whose purpose is to protect the spadix). The spadix (is what produces the flower during the developmental stage) once the flower matures. These are the common factors, that in essence combines the process of how aroids can be in one’s garden.

In knowing what exactly aroids are, we now focus on how they have become a food source to some in our world.

Although aroids produce large quantities of what is known as oxalic acid (a dangerous poison), eating them from raw parts of the plant can be fatal. Therefore, the importance and necessity of preparation before consumption. This acid is also found in various fruits and vegetables we consume here in North America but in very minute portions. It’s been related to the feeling of tiny thorns in your mouth, tongue and throat, if consumed.
It’s been stated that the oldest cultivated crop in the world is an aroid. Unbelievable! To think there is such a plant in my garden, incidentally put there.

For instance, Giant Alocasia, ( Alocasia macrorriliza) are raised in the tropical parts of Asia to use the rootstock as a starch vegetable. The leaves and leaf stalks, after careful preparation in cleaning and cooking, are cooked and eaten in India and Malaysia.

In Japan, Devil’s tongue, a kind of one of the most remarkable aggregations of the Aroid family. This big tuber is prepared into a transparent cake used in certain dishes in the form of soybean tofu.

Consumption of aroid foods:

Corms and tubers (also forms of bulbs), of taro or Gabi, are one of the Philippines’ favorite vegetable dishes. Even the elephant yam or Amorphophallus paeoniifolius (pungapung), contain adequate carbohydrates made edible. These carbs are good carbs, as opposed to some of the carbohydrates Americans consume on a daily basis.

They are cooked and eaten also in Central America. Moreover, edible aroids, some have a good supply of nutrients in the leaves and other parts as well. Although eaten in diverse ways, they are the basic starch foods in many places all over the world. They are grown to provide a constancy food supply.

It’s quite captivating how children in America take for granted how a French fry is made let alone what kind of tuber it is produced from as opposed to the children of Congo-Brazzaville, enjoy the taste of something most widely grown from aroids, called taro and dasheen.
Being introduced to Europe, Asia and Africa as far back as early 16th century, the Aroid family has become a way of survival and an international book of recipes.

What we have taken for granted, others have through nature established countless ways to produce new and out of the ordinary dishes. But in my garden they will remain the lush, flourishing and thriving that has established my tropical garden. They will continue to be utilized as such, the backdrop of my garden even though, they’ve now become a conversation piece to converse about as friends, family and myself, enjoy French fries, grilled burgers and barbecue.

Be sure to check in the archives for the remaining articles related to this topic.