Taro

Taro, scientifically named Colocasia esculenta, is a tropical, herbaceous perennial grown for its edible corms and broad, heart-shaped leaves. It belongs to the Araceae family and is a staple in many parts of Asia, Africa, the Pacific Islands, and the Caribbean. The plant produces a large underground storage organ, or corm, and can also be propagated from offshoots. Taro requires warm temperatures, abundant rainfall, and consistently moist, well-drained soil. It is commonly grown in flooded fields or wet terraces and is typically harvested after 8 to 12 months, when the corm has reached usable size.

The root starch and the leaves are used in cooking. In Hawaii, the processed mashed paste poi is made from cooked taro corms; in other regions, taro is boiled, mashed, roasted, or fried into chips. The leaves are used as greens in many dishes, sometimes steamed or sautéed; in some cuisines they are wrapped around fillings before steaming or grilling. Taro is also valued for its relatively high carbohydrate content and modest amounts of fiber and minerals such as potassium and magnesium.

Raw taro plant tissues contain calcium oxalate crystals and can irritate the mouth and throat; cooking destroys these compounds. Proper handling includes peeling, washing, and cooking the corms and leaves.

There are many varieties, with differences in leaf color, size, and disease resistance. In some markets, varieties labeled taro may refer to related species such as Xanthosoma; horticultural names vary by region. Taro is a significant staple in many tropical food systems and supports both smallholder and commercial production.