Taro: An Overview
If you’ve ever passed by a pile of weird, hairy-looking roots in a local market and wondered what they are, chances are you were looking at taro. It might not look all that exciting at first glance, but tar0 has been a staple in many cultures for centuries—and for good reason. It’s starchy, filling, adaptable, and full of nutrients.
In this post, we’ll explore everything you need to know about tar0—from what it is and how it’s grown to its benefits, common uses, and a few things to watch out for. So let’s dig in, root-first.
What is Taro?
Taro (Colocasia esculenta) is a tropical root vegetable. Think of it as a cousin of potatoes, but with its own personality. It has large, heart-shaped leaves often called elephant ears and a tuber underground that’s the part we usually eat.
Taro has been around for thousands of years and is believed to have originated in Southeast Asia or India. Today, it’s grown all over the world—places like Hawaii, the Philippines, Nigeria, Fiji, and even in parts of the Caribbean and the southern United States.
What makes taro special is not just its taste or texture, but its cultural significance. In Hawaii, for example, taro is used to make poi, a traditional food that’s mashed and fermented. In Nigeria, taro is cooked in soups or pounded into a paste. And in India, it might show up in spicy curries or dry vegetable dishes.
How Does Taro Look and Taste?
If you’ve never seen taro before, here’s a simple description: The root is about the size of a potato, though sometimes larger, with brown, hairy skin. Inside, the flesh is usually white or light purple, sometimes speckled with tiny purple flecks. It turns soft and creamy when cooked.
As for the taste, tar0 has a mild, nutty flavor. It’s not sweet like sweet potatoes, but it does have a natural sweetness, especially when baked or boiled. Its texture is what really stands out—it’s starchy and smooth, almost buttery when cooked properly.
The leaves of the tar0 plant are also edible, though they must be cooked to remove toxins . Cooked taro leaves taste a little like spinach but richer and thicker.
Growing Taro: It Likes It Wet
Taro isn’t one of those lazy crops you can just throw in the mud and forget. It needs a bit of love—and water. Lots of water.
Climate and Soil
Taro thrives in warm, humid environments. If you live in a place with a tropical or subtropical climate, you’re in luck. It also prefers soil that is wet, well-draining, and high in organic matter. In fact, some traditional tar0 farming methods involve growing it in flooded fields, similar to how rice is grown.
But if you’re not farming on a big scale, don’t worry. Tar0 can still be grown in regular garden beds or even large pots, as long as it gets enough moisture.
Planting
You can grow taro from small sections of the root—each with at least one “eye” just like planting potatoes. Dig a hole about 4 to 6 inches deep and plant the chunk with the eye facing up. Water it well.
Taro needs space, so keep plants about 2 to 3 feet apart. They grow into big leafy plants that can reach up to 3 or 4 feet tall.
Watering and Maintenance
Water is crucial. Tar0 likes to stay moist but not soggy. If you’re growing in containers, you’ll need to water frequently. Mulching around the plant can help retain moisture and keep weeds down.
Fertilizing every few weeks with compost or balanced fertilizer will help it grow strong and healthy.
Harvesting
Depending on the variety and growing environment, tar0 can take anywhere from six to twelve months to reach maturity. You’ll know it’s ready when the leaves start to turn yellow and die back.
To harvest, carefully dig around the plant to lift the tuber out of the soil. Handle with care, as taro roots bruise easily.
How to Cook Taro
Here’s the most important rule with taro: Never eat it raw.
Raw tar0 contains calcium oxalate, a naturally occurring compound that can cause irritation in the mouth and throat. Some people compare the feeling to chewing on fiberglass—definitely not fun.
But once cooked, taro is perfectly safe and delicious.
Cooking Taro Root
You can cook taro in several ways:
- Boiled: After peeling and chopping the tar0, boil it for 20 to 30 minutes until it becomes tender. It’s great in soups, stews, or mashed like potatoes.
- Steamed: Steaming preserves more nutrients and keeps the texture firm.
- Fried: You can slice tar0 into thin chips and fry them—crispy and addictive.
- Baked or roasted: Coat tar0 chunks in oil and spices, then roast in the oven for a tasty side dish.
Cooking Taro Leaves
Taro leaves are a bit trickier. You must boil them thoroughly at least 30–45 minutes to break down the oxalates. Once cooked, you can use them in curries, stews, or wrap them around fillings like meat or rice, similar to how grape leaves are used in Mediterranean cooking.
Health Benefits of Taro
Taro isn’t just tasty—it’s also packed with nutrients. Here are a few of the main advantages:
1. Good for Digestion
Taro is high in fiber, which helps keep your digestive system moving smoothly. It’s particularly helpful if you’re dealing with constipation or just trying to stay regular.
2. Supports Heart Health
TTaro’s potassium content aids in blood pressure regulation. Potassium relaxes blood vessels, which improves circulation and lowers the strain on your heart.
3. Rich in Antioxidants
Taro contains polyphenols and vitamin C, both of which are antioxidants that help fight off free radicals. This means it can play a role in preventing chronic diseases and supporting overall health.
4. Steady Energy Source
Taro has complex carbohydrates that digest slowly, providing you with long-lasting energy. It doesn’t cause blood sugar spikes like refined carbs, which is helpful for managing blood sugar levels.
5. Gluten-Free and Allergy-Friendly
If you have gluten sensitivities or allergies, tar0 can be a great substitute for wheat-based starches. It’s naturally gluten-free and easy on the stomach.
Different Varieties of Taro
There are many types of tar0 around the world, and they vary in size, color, and even flavor. Some common varieties include:
- Dasheen: Common in the Caribbean and southern U.S.
- Eddoe: Smaller and more suited to drier growing conditions.
- Chinese taro: Often larger and used in Asian desserts and dishes.
Each variety has its own unique characteristics, so it’s fun to try different ones if you get the chance.
Cultural Uses and Recipes
In many places, tar0 is more than just a food; it’s a cultural component.
Hawaii: Poi
Cooked taro is pounded into a sticky paste-like consistency to make poi. It’s an acquired taste, but it’s considered a sacred food in Hawaiian culture.
India: Arbi Curry
In northern India, taro called arbi is cooked with spices and sometimes fried into crispy snacks.
Africa: Taro Soup
Taro is used in stews with meats and leafy greens in several regions of Ghana and Nigeria.
Japan and China: Taro Desserts
In Asian cuisine, tar0 is often sweetened and used in desserts—like tar0 bubble tea, tar0 mochi, and steamed tar0 cakes.
A Few Things to Watch Out For
We’ve already mentioned the calcium oxalate issue—never eat tar0 raw. Here are some further pointers, though :
- Peel with gloves if you’re sensitive. Some people get itchy hands when handling raw tar0. Gloves can help.
- Store carefully. Taro doesn’t like cold storage. Keep it in a cool, dry place but not the fridge.
- Eat in moderation. Like any starchy food, tar0 is best enjoyed as part of a balanced diet.
Growing Taro at Home: Is It Worth It?
If you have the space and patience, growing tar0 at home can be really rewarding. It’s a beautiful plant, and there’s something satisfying about harvesting your own food. Plus, once established, tar0 can produce for multiple seasons.
Container gardening is possible too—just make sure your pot is big enough at least 15 gallons and gets plenty of sun and water.
Fun Taro Facts
- One of the world’s earliest crops to be grown is tar0.
- “Luau leaves” is another name for the leaves in Hawaii.
- Taro root can be purple, white, or pink on the inside depending on the variety.
- In Japan, tar0 is a common ingredient in New Year’s dishes for good luck.
Final Thoughts
Taro might not be as famous as potatoes or rice, but it deserves a spot on your plate. Whether you’re trying it for the first time or grew up eating it, tar0 has a lot to offer—nutrition, flavor, culture, and even beauty in the garden.
So next time you see a knobby, hairy root at the market, don’t walk past it. Give taro a chance. It just might surprise you.
References
- FAO. (2018). Taro Cultivation Practices. Food and Agriculture Organization.
- USDA. (2021). Taro Nutrition Facts Database. United States Department of Agriculture.
- Lebot, V. (2009). Tropical Root and Tuber Crops: Cassava, Sweet Potato, Yams and Aroids. CABI.
- Kehr, A. (2017). “Cooking with Taro: Traditional Uses and Modern Recipes.” Journal of Ethnic Foods.
- Onwueme, I. C. (1999). Tropical Root Crops: Production and Uses in Developing Countries. FAO Publication.
