Colocasia esculenta and Remusatia hookeriana ABAUG01/05

[Ashwini Bhatia]

I have been eating the savoury local dish called Patroda for many years but had trouble distinguishing the leaf from the wild variety of Remusatia. I asked a friend (a cook) to bring me some Colocasia leaves and took some comparison photographs before requesting him to prepare the dish. 

I think Patroda is Colocasia esculenta and the Remusatia species is R. hookeriana. Please correct me if I am mistaken.

My objective was also to find simple distinguishing visible features to tell them apart in the field (without collecting a sample or digging deeper to see the rhizome) and I think I succeeded. 

Above Mcleodganj, Dharamshala, HP

1800m

4 August 2015

Thanks.

Ashwini

Observations;

1. Colocasia leaf is thinner and has a matte surface finish.  Its oval bulges in the centre before ending in a blunt point. Remusatia is thicker, shinier and has a more elongated shape. It ends in a sharper tapering point (caudate).

The back. First image is Colocasia and the second Remusatia.

2. The V of the Colocasia is more spread out.

3. Remusatia is the top one showing its tailed point against the Colocasia’s blunt end.

I also checked four more Colocasia leaves to see if these features were characteristic (they are).

Remusatia hookeriana leaves covering the slope. The flower was photographed in May and shared on the forum.

[Ushadi Micromini]

very nice  demo for quick id in the field or the market

there is a quicker way... ask a cook

or a gujarati or a marathi lady which are the leaves for a recipe called Patra :)

love it

usha di

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Usha di
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[Ashwini Bhatia]

Thank you Ushadi. I did ask the cooks before and all they said cryptically that the ones I saw in the wild were not the edible ones. I wanted a little empirical information which as an uninitiated I could hold on to. But finally it was a cook who brought me the edible leaves and prepared the dish also.

With warm regards,

Ashwini

On 04-Aug-2015, at 11:28 pm, Ushadi Micromini <micromi...@gmail.com> wrote:

very nice  demo for quick id in the field or the market

there is a quicker way... ask a cook

or a gujarati or a marathi lady which are the leaves for a recipe called Patra :)

love it

usha di

On Tue, Aug 4, 2015 at 9:28 PM, Ashwini Bhatia <ash...@ashwinibhatia.com> wrote:

I have been eating the savoury local dish called Patroda for many years but had trouble distinguishing the leaf from the wild variety of Remusatia. I asked a friend (a cook) to bring me some Colocasia leaves and took some comparison photographs before requesting him to prepare the dish. 

I think Patroda is Colocasia esculenta and the Remusatia species is R. hookeriana. Please correct me if I am mistaken.

My objective was also to find simple distinguishing visible features to tell them apart in the field (without collecting a sample or digging deeper to see the rhizome) and I think I succeeded. 

Above Mcleodganj, Dharamshala, HP

1800m

4 August 2015

Thanks.

Ashwini

Observations;

1. Colocasia leaf is thinner and has a matte surface finish.  Its oval bulges in the centre before ending in a blunt point. Remusatia is thicker, shinier and has a more elongated shape. It ends in a sharper tapering point (caudate).

<IMG_5277_04August15.jpg><IMG_5281_04August15.jpg>

The back. First image is Colocasia and the second Remusatia.

<IMG_5275_04August15.jpg><IMG_5283_04August15.jpg>

2. The V of the Colocasia is more spread out.

<IMG_5299_04August15.jpg>

3. Remusatia is the top one showing its tailed point against the Colocasia’s blunt end.

<IMG_5304_04August15.jpg>

I also checked four more Colocasia leaves to see if these features were characteristic (they are).

<IMG-20150804-WA0034.jpg><IMG-20150804-WA0038.jpg>

Remusatia hookeriana leaves covering the slope. The flower was photographed in May and shared on the forum.

<IMG_5246_04August15.jpg>

<_MG_0536_18May2015.jpg>

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Usha di
===========