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Taro is a root vegetable. Above ground, it is a bush that can grow anywhere from 3 to 6 feet tall (1 to 2 metres.) The bush is a perennial plant, but it is harvested like an annual.

The bush's root system grows as one large root surrounded by several smaller ones. The central large root is a "corm." The smaller "roots" growing off it are called "cormels." The large root is referred to as the food called "dasheen." The smaller roots are called "taro."

The skin is rough and hairy, with distinct rings. Inside, the roots are an off-white, with an occasional streak of purple, yellow, or pale pink. All colours turn violet or violet grey when cooked.

When cooked, the root has a sweet flavour like boiled chestnuts.

Cooking Tips
You can peel the roots and cook them like potatoes. The roots have a juice that can irritate the skin, so always wear gloves when working with them.

Once peeled, put them in water right away so that they don't discolour.

The leaves can be eaten, but never raw. They must be boiled for at least 15 minutes to destroy the toxic oxalic acid in them.

Nutrition
Never consume the root or leaves raw.

Storage
Do not refrigerate. Store in a cool place for up to a few days.

History
Originated in South-East Asia.

Language Notes
Called "Eddo" in the West Indies.

The Japanese word for Taro, "Sato-imo", means "starch root of the homeland" ("sato" meaning "homeland".)

Also called:

See Also:

Oxalic Acid

Other entries for:

Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables