Taro is a tropical plant popular for its edible corm (underground plant stem) and leaves.
Taro is a staple food in Hawaii, and a festival is held every year for this vegetable. Taro can be toxic when eaten raw, this is because of the calcium oxalate contained in the Taro which can irritate the mucus membrane. Which is why taro should be completely cooked to prevent any reaction.
Taro plants have large, green leaves that have be said to hold a shape like an elephant's ear. It grows up to a few feet off the ground, and the leaves are individual. The root is firm, brownish-red, and hairy, and has the diameter of a few inches.
Selecting and Buying
Preparation and Use
The taro root MUST be either cooked thoroughly, or soaked in cold water overnight or it will be toxic.
Conserving and Storing
These can be dried, or frozen, but are most delicious when they are eaten immediately after being prepared.