Taros

Taros denotes taro plants and their edible underground corms. The term is not a scientific name; there is no species called Taros. The common plant referred to as taro belongs to Colocasia esculenta, in the Araceae family.

Taro is native to tropical Asia and has been cultivated for millennia. It grows in warm, humid climates with moist, well-drained soil. Plants bear large arrow-shaped leaves and a thick, starchy corm. Varieties differ in tuber size and flesh color, ranging from white to pale purple.

Distribution and cultivation: Taros is grown across the tropics and subtropics, including Africa, the Pacific, the Caribbean, and parts of Asia. It is propagated by planting pieces of the corm or offset shoots. Harvest typically occurs after 6–12 months, depending on the cultivar. It requires fertile soil and ample moisture and is often grown in flooded or high-water environments in some regions.

Culinary uses and nutrition: The tuber is a staple carbohydrate in many cultures, supplying energy, fiber, and minerals such as potassium. Leaves are eaten as greens in some cuisines. Raw taro contains oxalate crystals and must be cooked to remove toxins; common methods include boiling, steaming, or roasting. In Caribbean and Pacific cuisines it is known as dasheen; in India and surrounding regions as arbi or arvi. Dishes include poi in Hawaii, stews, curries, and mashed preparations.