100 
SURVIVAL ON LAND AND SEA 
roughly resembles corn with reddish stems, has its leaves near 
the top and has no “ears.” The outer layer of the stems may 
be peeled off and the inside pith chewed to get the refreshing 
and nourishing sweet sap. 
A coarse grass found in clearings, abandoned fields, and forest 
borders in Polynesia and Malaysia has seeds that may be boiled 
or roasted. The hearts from the young shoots of this grass may 
also be eaten. 
Vegetables are also found in these locations. They include 
the taro, sweet potatoes, yams and in tropical America wild 
tomatoes. The taro (Pig. 26) grows to a height of 2 or 3 
feet, has large heartshaped leaves and yellowish-green flowers. 
All parts of the plant may be eaten, but its roots are the main 
source of food and they are used throughout the Pacific Island 
area. The root is naturally bitter or pungent in taste; yet 
after roasting or boiling it is perfectly wholesome. After 
cooking the roots the natives usually peel them, pound them 
into a powder, then gradually add water, kneading the mass 
as they proceed, until it attains a dough-like consistency. It 
is then wrapped in leaves and eaten at will. 
Sweet potatoes are easily recognized as they look like morn- 
ing glory vines. When in bloom the blossoms are pink. The 
potatoes are better if cooked, although they may be eaten raw, 
and the tops of the plants make good greens when boiled. 
Many other morning-glory-like vines have edible shoots and 
leaves and may have edible roots. None is poisonous. Yams 
have climbing vines with a slender stem and simple leaves 
resembling an open human hand. They have small, incon- 
spicuous green flowers. Their tubers are usually long and 
spindle shaped, some attaining a length of from 2 to 4 feet. 
