Selection and storage
To harvest, the whole plant is pulled off the ground about 8-10 months after plantation when its leaves begin to turn yellow. In the tropics, fresh corms can be readily available in the markets. In fact, taro has a cultural identification with many Asia-Pacific societies. Each year Hawaiians celebrate the annual taro food festival in April when their children learn to pound taro to make poi (a kind of taro paste). Farmers carry their fresh harvest to gift friends, and relatives.
Cleaned and processed taro corms can be available in the US markets usually imported from the Pacific islands. Buy fresh, firm, medium-size hairy corms that feel heavy in hand for their size. Avoid those with soft spots, cracks, or sprouts at scales.
Fresh corms should be stored in cool, dark, well-ventilated places as in potatoes, yams, etc. Do not keep them inside the refrigerator as they could sustain a chilling injury. Taro greens, however, should be placed in the refrigerator and used in a way like other greens.
Preparation and serving methods
 , and Taro burger in Honolulu. Photo courtesy: janineomg |
Raw taro corms and leaves can be unpleasantly bitter and harmful to health and, therefore should be processed and boiled before consumption. However, the plant parts are very safe after being cooked (boiling, frying, steaming, etc.).
To prepare, wash the corm, trim the ends, and peel away its outer tough hairy skin using a paring knife. Place its white interior flesh in cold water to remove sticky sap.
Here are some serving tips:
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The corm taro can be used in a variety of preparations. In Hawaii, boiled root is ground into a sticky paste known as poi.
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Kaulau, a traditional Polynesian coconut pudding dessert in which, boiled dasheen is mixed with coconut
milk and brown sugar. -
The corms are also employed in the preparations of burgers, bread, flakes, pancakes, muffins, chips, flour, cookies, ice cream, etc.
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Taro leaves used in soups, pakora (known as pathrode in some parts of coastal South India).
Safety profile
All of the taro plant parts including corms contain oxalic acid which renders them acrid. Fortunately, however, this chemical is entirely destroyed in cooking. Cooked taro is safe for human consumption. (Medical-disclaimer).
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