What Is Taro Plant?

Taro is a tropical root vegetable grown for its starchy underground corms and edible leaves. It has been cultivated for thousands of years and is a staple in many parts of Asia, the Pacific Islands, and Africa. The plant has large, heart-shaped leaves and thick stems, often grown in wet or marshy conditions similar to rice paddies.

Can You Eat It?

Yes, both the root and leaves of the taro plant are edible—but only when cooked. Raw taro contains compounds that can irritate the mouth and digestive system. Proper preparation removes these substances and makes it safe to eat. It’s a versatile ingredient found in savoury dishes, desserts, and even drinks.

What Does Taro Taste Like?

Taro has a mild, nutty flavour with subtle sweetness. The texture becomes soft and creamy when cooked, similar to a cross between potato and yam. In sweet dishes, it can take on a flavour profile similar to vanilla or coconut. Its taste is distinct but not overpowering, which is why it pairs well with both sweet and savoury ingredients.

Taro vs. Potatoes

Taro and potatoes are both starchy root vegetables, but they differ in taste, texture, and nutrition. Taro is generally starchier and stickier when cooked, while potatoes are fluffier. Taro contains more dietary fibre and some different micronutrients, including higher levels of vitamin E and magnesium. Potatoes are more widely available and easier to cook without preparation, but taro offers a unique flavour and is often used in cultural dishes where potatoes wouldn't work as well.

What Is Its Origin?

Taro is believed to have originated in Southeast Asia and spread to India, Africa, and the Pacific Islands. It became a key crop in Polynesian and Hawaiian agriculture and remains culturally significant in many regions. Its resilience and adaptability made it one of the earliest cultivated plants in human history.

How to Prepare Taro

Before cooking, taro should be peeled with care, as the raw flesh can irritate the skin. Wearing gloves or rinsing your hands frequently can help avoid discomfort. After peeling, rinse the root thoroughly and cut it into chunks, slices, or whatever size suits your recipe. Do not eat raw taro—it must be fully cooked.

How to Cook Taro

Taro can be boiled, steamed, baked, or fried. In savoury dishes, it’s often used in soups, curries, or stews. In sweet recipes, it can be mashed and turned into puddings, cakes, or fillings. Boiling or steaming until fork-tender is the most common method. Taro chips, made by thinly slicing and frying, are also popular for a crunchy snack.

How to Store Taro

Store raw taro in a cool, dry place, much like potatoes. Keep it away from moisture to prevent mould or sprouting. Once peeled or cut, refrigerate and use within a few days. Cooked taro can be stored in the fridge for up to four days or frozen for longer storage.

Multiple Names Across Cultures

Taro goes by many names worldwide. In Hawaii, it’s called kalo. In parts of Africa, it’s known as cocoyam. In India, it’s called arbi or colocasia. These regional differences reflect its long history and cultural importance across cuisines and traditions.

It’s a Staple Crop in the Pacific Islands

Taro is central to Pacific Island cultures. In Hawaii, for example, it’s used to make poi, a fermented taro paste that’s a traditional dish. Beyond food, taro has symbolic value and is often tied to ancestry, land, and identity in Polynesian culture.

Nutritional Value

Taro is a good source of complex carbohydrates, making it a strong energy food. It also contains fibre, vitamin E, potassium, and magnesium. While it’s low in protein, pairing it with legumes or meats balances the meal nutritionally.

Taro Leaves Are Also Eaten

Taro leaves, often referred to as “taro greens,” are edible when cooked and used similarly to spinach. They’re rich in vitamins A and C, iron, and calcium. However, like the root, they must be cooked properly to remove oxalates that can irritate the throat and stomach.

It Can Be Used in Desserts and Drinks

In Asia, taro is widely used in bubble tea, ice cream, cakes, and sweet soups. Its naturally sweet, nutty flavour and purple colour make it a popular ingredient in desserts. Taro powder or paste is often used for convenience.

Growing Taro in the UK

While taro is a tropical plant, it can be grown in the UK under the right conditions—usually in greenhouses or as a summer crop. It needs warmth, moisture, and rich soil. Some gardeners grow it ornamentally for its striking leaves, even if they don’t harvest the root.

Ornamental Varieties

Some taro plants are grown purely for their dramatic foliage, known in garden centres as elephant ear plants. These are usually non-edible varieties, bred for colour and size, and thrive in warm, shaded gardens or large containers.