Coleus maculosus subsp. edulis facts for kids
Quick facts for kids Coleus maculosus subsp. edulis |
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Scientific classification  |
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Lamiales |
| Family: | Lamiaceae |
| Genus: | Coleus |
| Species: |
C. maculosus
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| Subspecies: |
C. m. subsp. edulis
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| Trinomial name | |
| Coleus maculosus subsp. edulis (Vatke) A.J.Paton
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| Synonyms | |
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The Ethiopian potato is a special plant known scientifically as Coleus maculosus subsp. edulis. It is also sometimes called Plectranthus edulis. In Ethiopia, where it comes from, people call it welayta dinich. This plant is a type of perennial plant, which means it lives for more than two years. It belongs to the Lamiaceae family, also known as the mint family.
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What is the Ethiopian Potato?
The Ethiopian potato is grown for its tasty tubers. Tubers are like swollen underground stems that store food for the plant. Think of them like regular potatoes, but from a different plant family. These tubers are a very important food source in Ethiopia.
Where Does it Grow?
This unique plant is native to Ethiopia, a country in East Africa. It has been grown there for a very long time. Farmers in Ethiopia cultivate it in their fields. The plant thrives in certain conditions found in this region.
How is it Used?
The main reason people grow the Ethiopian potato is for its edible tubers. These tubers are a staple food for many communities. They provide important nutrients and energy. People usually cook the tubers before eating them.
Cooking with Ethiopian Potatoes
Just like regular potatoes, the tubers of the Ethiopian potato can be prepared in many ways. They are often boiled, roasted, or fried. Sometimes, they are mashed or added to stews. Cooking makes them soft and delicious. This helps them become a healthy part of meals.
