Taro

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 Hints

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

History Notes

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”.)