The gabi plant is known scientifically as Colocasia esculenta. English speakers know it as taro.

In the Philippines, root crops like ube (purple yam), kamote (sweet potatoes), and gabi (taro) are commonly used in dishes. Gabi, in particular, is often used in soups and stews, like sinigang, or made into dishes like ginataang gabi (gabi cooked in coconut milk). It has a creamy texture and pairs well with various meats and seafood.

But aside from its corm being a root vegetable, gabi also has leaves that are used as vegetables. Wait a second… C o r m? It’s a type of underground storage organ that serves as a storage structure for nutrients, allowing the plant to survive adverse conditions. In the case of gabi, the corm is the part of the plant that is edible and is typically harvested for food.

• Appearance: Gabi has large, heart-shaped leaves that can grow quite big, and the plant can reach heights of about 1-2 meters (3.3 to 6.6 feet).
• Roots: The edible part is the corm, which is starchy and rich in carbohydrates. The corms can vary in size and are often used in various dishes.

Culinary Uses

• Dishes: Gabi is practically a staple in Filipino cuisine. It is used in soups, stews, and desserts.
• Preparation: The corms need to be cooked thoroughly, as they can be irritating when raw due to the presence of calcium oxalate.

Nutritional Value

• Gabi is a good source of carbohydrates, dietary fiber, and essential vitamins and minerals, making it a nutritious addition to meals.

Growing Conditions

• Climate: The plant thrives in tropical climates with plenty of moisture and can often be found in backyards or farms.
• Soil: Gabi prefers well-drained, loamy soil and needs regular watering to grow effectively.