Colocasia esculenta var. antiquorum, commonly known as the eddoe or eddo, is a cultivated variety of taro belonging to the family Araceae. The species is widely grown throughout tropical and subtropical regions as a root crop, and the variety antiquorum represents a group of cultivars characterized by relatively smaller corms and the production of multiple cormels. The genus name Colocasia is derived from the ancient Greek word kolokasion, used historically to describe a type of edible root plant, while the species epithet esculenta is Latin for “edible.” The varietal name antiquorum means “of the ancients,” reflecting the plant’s long history of cultivation and use as a food source. The common name eddoe likely derives from the Akan meaning "yam", with the species sometimes being called "Chinese eddoe" in the West Indies.

This plant is a perennial herb with large, heart-shaped leaves and thick underground storage organs. It grows well in warm, humid climates and can be cultivated either in wet paddy-like conditions or in well-drained upland soils depending on the cultivar. In many parts of East and Southeast Asia, Colocasia esculenta var. antiquorum is grown primarily for its cormels—small, starchy underground structures that develop around the main corm. These cormels are widely used in regional cuisines and are often preferred for their smooth texture and mild flavor.

As a food source, the cormels of Colocasia esculenta var. antiquorum are typically boiled, steamed, roasted, or incorporated into soups, stews, and braised dishes. In Japanese cuisine they are known as satoimo (里芋), where they are valued for their slightly sticky texture and subtle nutty taste. The plant’s young leaves can also be eaten in some culinary traditions after proper cooking, although they are less commonly used than the underground portions.

Nutritionally, the cormels are rich in carbohydrates, particularly starch, and provide dietary fiber along with moderate amounts of potassium, magnesium, and vitamin C. They also contain small quantities of phenolic compounds and other plant metabolites associated with antioxidant activity. Like many members of the Araceae family, raw tissues contain calcium oxalate crystals, which can cause irritation if consumed uncooked. Proper cooking breaks down these compounds and renders the cormels safe and palatable.