The botanical name of cocoyam leaves is Xanthosoma sagittifolium. Cocoyam, also known as taro or dasheen in some regions, is a tropical plant that is cultivated for its edible corms and leaves.
The leaves of cocoyam are heart-shaped and can be quite large, making them a popular ingredient in various dishes, particularly in Caribbean and African cuisines. They are used in soups, stews, and as wrappers in traditional cooking methods.
Botanically, the genus Xanthosoma includes several species, but Xanthosoma sagittifolium is one of the most commonly referred types when discussing cocoyam. Understanding the botanical name helps in identifying the plant accurately and distinguishing it from other similar species.