Taro

Taro common name for a tropical plant grown primarily as a root vegetable for its edible corm, and secondarily as a leaf vegetable. Its flowers are more rarely eaten. Taro is closely related to elephant ear and Caladium, plants commonly grown as ornamentals.

This humble looking tuber is one of the world's most ancient vegetable food sources, grown for both its nutritious root and large leaves (which resemble elephant's ears!). Earliest records date taro back to the Han Dynasty in China (206BC-AD 220) where it was widely cultivated. Today it continues to appear regularly on the menus of Egyptians and Cypriots - where it is known as kolkas and kolokassi respectively. Pacific Islanders have used taro as a staple part of their diet for centuries. The people of Hawaii pound taro, adding water to make 'poi' - and this thick paste is then fermented to add flavour. Poi came to Hawaii from Tahiti where a similar dish called 'poe' is made, with the addition of mashed banana and breadfruit.

Buying & Storing:
Choose taro that is heavy and firm for its size and free from bruising or soft spots.
The skin of the taro is light brown and roughly textured with a woody, fibrous appearance.
Inside, the flesh ranges from a cream to pink colour, often with distinctive pink veins
running through it.
As with potatoes, taro can be stored in a cool, dry place but should be eaten within 7 days.
If the vegetable is cut, the exposed surface will turn grey - but this is not a problem -
simply cut away the grey sections and use the remaining corm. Taro leaves should be wiped
with a damp cloth then rolled up and stored over several days in the vegetable compartment
of the fridge. To prepare Taro you can Roast,  Bake,  Boil,  Fry,  Steam,  Stew, or  Soup.

Benefits:

• Taro contains more than twice the carbohydrate content of potatoes and yields 565kj or 135kcals per 100g.
• 1/2 cup of cooked taro is a serve, and is a:
• good source of magnesium 
• source of vitamin c, iron and potassium
• a low fat food
• 50g cooked taro leaves is a serve.
• Cooked taro leaves are a:
• good source of vitamin C, Vitamin A, magnesium, and potassium
• source of calcium, iron, riboflavin, and fibre
• Source: Malaysian Food Composition Source

Taro is most commonly prepared the same way as potato. To prepare, peel the skin thickly
and cut into large cubes before cooking until tender. Taro can also be prepared by cutting
away the skin and leaving whole, rubbing the flesh with lemon juice then frying or baking
slowly in oil until tender.
The Egyptians and Cypriots add taro to a tomato flavoured pork stew or garlic flavoured
beef stew. Taro can also be used as an ingredient in a variety of vegetable dishes and can
even be used to make desserts. Taro starch is made by grinding the vegetable to produce a
grey coloured flour. This is used in Asian cooking to thicken dishes, to make soups and to
make some popular snack foods. Some people find that raw taro can irritate their skin; a problem easily solved by wearing rubber gloves while preparing. The leaves of the taro can also be cooked and eaten, in the same way as spinach.