Taro

A flavorful, starchy tuber whose varieties range in shape from being small and kidney shaped to a larger barrel shape, similar to a sweet potato. Their length can vary from less than 5 inches up to more than a foot. They have brown, hairy skins and smooth flesh that might be very white, grayish-white or cream colored and is sometimes marked with small dark specks. Taro can be cooked in the same manner as a potato, including baking, boiling, frying, steaming and sautéing, and has a nut-like, potato flavor. The larger taro roots have a sweeter flavor but are drier than the smaller roots. They are eaten as a vegetable or added to soups and stews. Taro is a key ingredient in Hawaiian Poi. Taro is available throughout the year in both specialty stores and general food markets. When selecting, choose those that are firm and do not have shriveled skins or show signs of mold. Store in a cool dry place for up to three or four days. Do not store in the refrigerator. When purchased in a food store, the root may be coated with edible wax, which helps to preserve the root for several weeks or longer periods of time, depending on the method of storage.