This supplement is additional information to the following article as seen in Issue Five:

Vegetables, Edible Aquatics
– from the garden pond
pp. 76-78 by Arno King

History of Taro in Australia
Taro is an ancient crop. It is estimated to have been grown for over 9000 years. Like many plants grown vegetatively for a long period of time, it has become sterile and most clones never flower. Taro is also puzzling as its origin is hard to pinpoint. It is thought that it originated in southern Asia and was introduced by early cultures into New Guinea and the Pacific. It was introduced to Egypt by Roman times.

Taro Burgers
Ingredients:

700 to 900 grams taro root, peeled, cooked and mashed
1 tsp coconut or peanut oil
1 large onion, diced
2 cloves garlic
1 red chilli, seeded and finely diced (optional)
2 eggs
1/2 to 1 tsp salt to taste
1 large grated carrot, zucchini or choko
2 tbsp coriander or Italian parsley (optional)
1 tsp cumin seed lightly roasted(optional)
1 tsp turmeric powder (optional)
1/4 cup flour

Saute onions, garlic and chilli in the oil until onions have browned. Combine with taro along with egg, salt, carrot/zucchini/choko, coriander and spice. Dust balls of this mixture with flour and form into patties. Either bake in the oven at 180C (350F) for 20 minutes, turning halfway through, or fry in a little oil.

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