From Cookipedia(Redirected from Coco)
Its primary use, is the consumption of its edible corm and leaves. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking and the presence of needle-shaped raphides in the plant cells. However it can be rendered palatable by cooking, or by steeping in cold water overnight.
Corms of the small round variety are peeled and boiled, sold either frozen, bagged in its own liquids, or canned. The leaves are rich in vitamins and minerals.