Its mild, slightly sweet flavor works well in both savory and sweet recipes.
Popular ways to prepare taro include:
- Boiled or steamed
- Roasted
- Baked into chips
- Mashed like potatoes
- Added to soups and stews
- Used in curries
- Made into desserts, puddings, cakes, and ice cream
Important: Taro should always be cooked before eating. Raw taro contains naturally occurring calcium oxalate crystals that can irritate the mouth and throat.
Don’t Overlook the Leaves
Many people focus on the root, but taro leaves are also highly nutritious.
When properly cooked, they provide valuable nutrients such as:
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