Tahitian spinach, Tahitian taro. BOTANIC NAME: Xanthosoma brasiliense. Cheera chembu in malayalam is a nutritious and delicious leafy vegetable.This we have in plenty and will be used in the ayurvedic cooking series going to happen from July 17th 20202 This particular taro was developed for its yield of edible leaves and stems rather than its tuber as it has the least amount of irritating crystals and does not need a long cooking time – ten minutes is adequate. The plant is native to the West Indies. It is belived that it was brought to Hawai from Tahiti island ,thus its name came as Tahitian spinach . The leaves and leaf stems are eaten as a cooked, green vegetable and used for preparing delicious “Thoran”. The leaves and leaf stems provides protein, calcium, phosphorus, iron, potassium and vitamins A, B, and C. The leaves can be harvested all year round. GROWING PERIOD : Can be planted throughout year. First harvest can be taken after 4-6 weeks. PROPAGATION: Cheera chembu is propagated vegetatively by leaf-bearing small side shoots or suckers. It must be planted in a rich, damp, organic soil to grow well. #Culinaryholidays #ayurvediccookingskills #ayurvedaknwowledge #satvikcooking #learningtocook https://www.instagram.com/p/B7w4xEXDKCu/?igshid=1ne3kyay3w4yk