Overview

Distribution

National Distribution

United States

Origin: Exotic

Regularity: Regularly occurring

Currently: Unknown/Undetermined

Confidence: Confident

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Global Range: Tropical America; in the U.S. found as an exotic in Florida.

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Ecology

Habitat

Comments: Cultivated in wet places.

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Life History and Behavior

Life Cycle

Persistence: PERENNIAL

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Molecular Biology and Genetics

Molecular Biology

Barcode data: Xanthosoma sagittifolium

The following is a representative barcode sequence, the centroid of all available sequences for this species.


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Statistics of barcoding coverage: Xanthosoma sagittifolium

Barcode of Life Data Systems (BOLDS) Stats
Public Records: 4
Specimens with Barcodes: 4
Species With Barcodes: 1
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Conservation

Conservation Status

National NatureServe Conservation Status

United States

Rounded National Status Rank: NNA - Not Applicable

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NatureServe Conservation Status

Rounded Global Status Rank: GNR - Not Yet Ranked

Reasons: Native of tropical America.

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Relevance to Humans and Ecosystems

Benefits

Economic Uses

Uses: FOOD, Root/tuber

Production Methods: Cultivated

Comments: Cultivated for its tubers. The tubers from this genus are all from the new world but they are often confused with tubers from the old world species of Alocasia and Colocasia. The tubers are similar after they have been prepared for marketing.ilIn the New world these Aroids are commonly found in markets from New York City to Brazil.

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Wikipedia

Xanthosoma sagittifolium

Xanthosoma sagittifolium, the arrowleaf elephant ear or arrowleaf elephant's ear, is a species of tropical flowering plant in the genus Xanthosoma, which produces an edible, starchy tuber.

Cuisine and reforestation[edit]

In Bolivia, it is called walusa, in Colombia bore, in Costa Rica tiquizque or macal, in Mexico mafafa, in Nicaragua quequisque, and in Panama otoy. In Brazil, the leaves are sold as taioba. The tuber (called nampi or malanga) is also used in the cuisine of these countries. The plant is often interplanted within reforestation areas to control weeds and provide shade during the early stages of growth.

In Puerto Rican cuisine, it is called yautía. In Puerto Rican pasteles, yautia is ground with squash, potato, green bananas and plantains into a dough-like fluid paste containing pork and ham, and boiled in a banana leaf or paper wrapper. The plant and its corm are called yautia. The yautia corm is used in stews, soups, or simply served boiled much like a potato. It is used in local dishes such as guanime, alcapurrias, sancocho, and mondongo. In alcapurrias, it is also ground with green bananas and made into fried croquettes containing ground beef or the mixture of chopped ham and fresh pork used in pasteles. Sancocho is a soup and mondongo is a stew. Yautia is also consumed as purée in some instances.

In Suriname and the Netherlands, the plant is called tayer. The shredded root is baked with chicken, fruit juices, salted meat, and spices in the popular Surinamese dish, pom. Eaten over rice or on bread, pom is commonly eaten in Suriname at family gatherings and on special occasions, and is also popular throughout the Netherlands.

References[edit]

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