Cocoyam

(Xanthosoma sagittifolium)

Cocoyam is the common name for two (or two that I know of) root crops, both in the same family (araceae). The other one (Colocasia esculenta), I call taro. But let’s talk about Xanthosoma sagittifolium.

Cocoyam is a starchy root crop that is popular in Africa, the Caribbean and South America. It’s a great alternative to potato in more humid climates and can be cooked in the same ways. It makes a delicious creamy mash and crunchy fries (though the texture is more like sweet potato than regular potatoes). Even the leaves are edible (boil first) - though I’m yet to try them.

In the garden it’s also ornamental with it’s huge elephant ear leaves providing good structure. It’s a very fast grower, so if you plant a small pup, it’ll be huge in a month or two. Although cocoyam will last through milder winters it can get a bit scrappy, so be prepared to trim back drooping leaves throughout the season before it bursts into growth again when it warms up. If left to its own devices it produces pups and grows into a large clump. Every few years I pull mine up (it comes up fairly easily), replant the smaller pups and eat the remaining corms! You can harvest every year though.

They’re pretty low maintenance, not super water hungry, and they’ll take full sun or a bit of shade. I love having some in the garden because I love it’s tropical look, and the knowledge that I always have food on hand if I need!

Full sun - part shade, average water, 1.5-2 m high