Corms are underground storage centers for plant nutrition during harsh weather. Taro and Chinese water chestnuts are two commonly used corms in cooking, with taro needing to be boiled to remove toxins before consumption. Corms can add flavor and texture to various recipes.
Corms are sections of the plant stem of a number of different plants that are usually found underground. The corm is often the section of the stem that is used by the live plant as a storage center for nutrition during cold weather or summer drought or excess heat. Made up of one or more internodes on tuber plants, the corm is often covered in thin leaves and sits just above the circular basal node that grows just above the plant’s roots.
There are two commonly used plant stems which are identified as corms. Taro is an example of a corm root from several Polynesian cultures and is commonly used as a root vegetable in a number of dishes. Considered one of the earliest known cultivated plants in the region, taro cannot be eaten raw. There are two factors that make taro inedible in its natural state. First, the sharp raphides in the corm itself make the texture of the plant’s touch rough and unpleasant. Secondly, raw taro has a high level of toxicity. However, boiling the stems of the plants after removing the leaves destroys the toxins and makes the tubers edible. Taro is usually sold in frozen form or as a canned product.
A second favorite dish is the Chinese water chestnut. This type of corma is usually tube-shaped and has white flesh that has a crunchy texture. Unlike taro, Chinese water chestnuts can be eaten raw. Depending on the recipe, water chestnuts can be boiled, grilled or even marinated. It is also possible to sweeten the chestnuts and have the sliced versions as a snack. A popular application is dried Chinese water chestnuts and grinding the corm into flour which can be used for water chestnut cakes which are considered part of Chinese dim sum cuisine.
Various types of corms are often found in specialty food stores that carry international packaged food selections, as well as specialty food stores of Polynesian or Chinese food items. As an addition to stir-fry recipes or as an ingredient in vegetable casseroles or cold salads, the corm can add another layer of flavor and texture to a number of recipes.
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