Taro

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Name Variations

 * taro root
 * dasheen
 * coco
 * cocoyam
 * eddo
 * japanese potato
 * baddo
 * elephant's ear
 * old cocoyam
 * sato-imo
 * chinese water chestnut

About Taro
Wikipedia Article About Taro on Wikipedia

Taro (from Tahitian), more rarely kalo (from Hawaiian), is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. Its flowers are also eaten. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. Taro and domesticated Xanthosoma species share substantially the same uses, and several names, including callaloo and coco or cocoyam. Taro may be distinguished as "taro cocoyam" or "old cocoyam". Its scientific name is Colocasia esculenta (synonym C. antiquorum). Taro is believed to be one of the earliest cultivated plants.

Taro is a traditional staple in many tropical areas of the world, and is the base for making poi in Hawai‘i. The plant is actually inedible if ingested raw because of needle-shaped raphides in the plant cells. Severe gastrointestinal distress can occur unless the plant is properly processed first.

Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber, vitamin B6, and manganese. Oxalic acid may be present in the corm and especially in the leaf, and these foods should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.

Taro is typically boiled, stewed, or sliced and fried as tempura. The small round variety is peeled and boiled, sold either frozen, bagged in its own liquids, or canned. In China, taro is called yù tǒu (芋头 or 芋頭; wu tao or wu tau in Cantonese) and is often used as an ingredient in niangao, a dense pudding made from glutinous rice flour mixed with mashed taro, and eaten during Chinese New Year.

Taro can be grown in paddy fields or in upland situations where watering is supplied by rainfall or by supplemental irrigation. Some varieties of taro can also be grown away from the tropics, in places such as Korea and Japan. In Korea, taro is called toran (토란) meaning "egg from earth", and the corm is stewed and the leaf stem is stir-fried. The taro corm is called sato-imo (里芋) in Japanese and supermarket varieties range from about the size and shape of a brussels sprout to longer, larger varieties the size of an adult male's fist.

Cooking Taro

 * Stir-frying Taro
 * Steaming Taro
 * Boiling Taro
 * Pan-Frying Taro
 * Roasting Taro
 * Stewing Taro

Taro Nutrition

 * Taro Nutrient Charts

Taro Recipes
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