Taro is a plant in the Araceae family. It originates from Southeast Asia and can be found throughout East Africa, Polynesia, and Central America. Taro plants are grown for their corms (roots) that are used as food sources. The taro plant leaves are also edible, but they have to be cooked first before being eaten. This article will cover everything you need to know about Taro, including its taste and nutrition benefits!
So, What Does Taro Taste Like?
Taro corms come in two varieties: Grey or Purple.
Gray-colored taro has an earthy flavor with undertones similar to potatoes or chestnuts. In contrast, purple-taro has a milder potato/chestnut flavor with hints of sweetness that come out when cooked.
The taste of taro is similar to potatoes, chestnuts and it can have a slightly sweet flavor when boiled or steamed. Taro corms are often used in Asian recipes such as stews, curries, stir-fry dishes, and soups. Some people also add them into desserts like cakes and puddings for added sweetness without refined sugar!
When cooking taro corms, the earthy flavor is more pronounced when boiled, while steaming produces a sweeter taste with hints of sweetness that becomes stronger when cooked. This variation in flavors makes them perfect for sweet and savory dishes without altering their consistency too much.
What is Taro?
Taro is a root vegetable that has been grown for centuries in various parts of East Africa, Polynesia, and Central America. Taro plants are grown for their corms which can be eaten raw or cooked. The leaves must first be boiled before consumption.
The two most popular varieties of taro include grey-taro with an earthy flavor similar to potatoes or chestnuts and purple-taro with undertones of sweetness when it is boiled/steamed. The taste of taro differs from yams, carrots, or sweet potatoes since it’s more subtle while still slightly sweet – making them perfect additions to Asian dishes.
Health benefits of Taro
Taro is a good source of carbohydrates and fibers. This means that taro can be used as an alternative to other popular starchy vegetables like potatoes or yams! Taro also contains high amounts of beta carotene. This contributes to healthy skin by reducing free radicals that cause sun damage. Vitamins A & C, which promote good eye health and contain potassium, magnesium, manganese, and copper are also present.
Other health benefits of eating taro include that it can help lower blood pressure, promote healthy muscle function and reduce the risk of cancer. This is because taro contains high levels of antioxidants.
So, even though there is a sweet taste to Taro, it is still considered very healthy.
Is Taro healthier than Sweet Potato?
Taro is a healthier option than sweet potatoes because it contains less sugar and fewer calories. Sweet potatoes are high in both, leading to an increased risk for diabetes or obesity if consumed excessively!
It’s important to note that this doesn’t mean taro isn’t sweet – they have lower sugar levels, making them more suitable for diabetics or those trying to lose weight.
Are Taro Leaves Toxic?
Raw Taro leaves are toxic and are not to be eaten unless cooked! In fact, they can lead to a variety of ailments such as vomiting and diarrhea. This is due to Calcium Oxalate Toxins in the leaves, which is rendered harmless by boiling them.
Once cooked, taro leaves can be eaten and are a good source of vitamin A, calcium & iron.
What is Taro Milk Tea
Taro milk tea is a popular drink in East Africa, Polynesia, and Central America. Taro’s signature earthy flavor makes it ideal for use as an alternative to black or green teas used in many cultures!
This beverage is made by boiling taro roots together with water until the liquid turns orange-brown before straining out any solids that may have been floating on top of the mixture. This leaves behind a concentrated liquid which can then be stirred into cold milk (or cow’s) soymilk/almond milk along with cane sugar or honey to taste.
How to cook Taro
There are many ways to cook taro and this depends on the type of dish being prepared. For example, when making a popular Polynesian dish called poi-taro, which is made by pounding cooked taro corms into a paste eaten with fish or pork – it’s best to use a traditional stone grinding tool!
Otherwise, if boiling or steaming the root vegetable for dishes like TARO PATTIES where potatoes would traditionally be used, simmering in cold water until tender before draining excess liquid is usually sufficient.
Alternatively, cubes (½ inch) can also be boiled for about 20 minutes after adding salt, then drained & mashed while still hot with butter/margarine and pepper to taste.
To get the most out of your recipes, make sure you use the best equipment for the job. Please check out our article on the ultimate kitchen essentials!
Taro Patties recipe:
Boil potatoes before adding salt, pepper & butter/margarine over medium heat on the stovetop. Add mashed taro – occasionally stirring so they don’t stick together – and continue cooking them for another 20 minutes until fully done before turning off the burner completely & letting sit for 15 minutes without stirring.
You can also mash with a spoon and add more butter/margarine to taste before baking in the oven for about 20 minutes at 350 degrees F!
Taro Root Fries recipe:
Cut Taro into ¼ inch fries and boil in salted water for 20 minutes before draining. Season with salt, pepper & butter/margarine, then bake at 350 degrees F for another 20-30 minutes or until crispy!
Taro Root Soup recipe:
Chop the taro root corms into small cubes (approximately ½ inch) and place them in a pot of cold water on high heat – add salt to taste during the cooking process. Once it reaches boiling point, lower the temperature, so bubbles appear every few seconds instead of furiously popping all over the surface. Cook this way until tender – usually about 30-40 minutes depending on the size of cut pieces – before adding milk, sour cream, broth, or coconut milk along with green onions for flavor.
Taro Ice Cream Recipe:
Taro ice cream is a refreshing dessert that’s great for any occasion! It can be made in the oven or with an ice cream maker, making it fast to prepare and easy to serve.
Ingredients:
Taro root, sugar, salt.
Directions:
Peel taro root and carefully mince into ½ inch cubes before cooking in salty water until soft (typically 20-30 minutes). Once cooked, mash the taro using either a food processor or a ricer. Then add your desired amount of sugar as well as pure vanilla extract.
Next, transfer the contents into an electric mixer bowl and whip on high speed until the texture resembles soft-serve consistency. Add more liquid if necessary. Afterward, scoop the mixture into a dish and smooth out the top before adding a scoop of your favorite flavor for presentation. Then freeze for 24 hours.
Where can you buy Taro?
Taro can be purchased at most grocery stores and produce markets in the United States. They are usually sold as a whole, dried, or frozen root vegetables. But often, they will also come in pre-cut pieces, which make it easy to put them directly into soup pots!
They’re not too common here, so you may have to ask a few different people before finding someone who sells taro root corms. Otherwise, you can always order them online from one of many international sellers on sites such as Amazon!
Here are some options, including fresh Taro and Taro Fries:
Why Is Taro So Popular?
Taro is one of the most popular varieties of vegetables grown in tropical regions. This variety was first domesticated by Native Hawaiians and is still a staple crop for them today.
Taro corms are also used as an important food source on many Pacific islands, including Samoa, Tonga, Fiji, and New Zealand. Mostly because they produce bountiful harvests with lower labor costs than commercially available vegetables; like potatoes or yams!
Taro is extremely versatile and can be used in various dishes, making adding more vegetables into your diet easy!
Taro can be found in supermarkets or fresh produce stands and is very inexpensive compared to similar vegetables, like potatoes.
How to grow Taro
Taro grows in wet areas with rich soil. Taro plants can grow up to 12 feet tall and produce hairy leaves!
To prepare the land for taro, it’s best to level your garden area before adding organic matter- like compost or a mixture of manure & topsoil – then work into any hillsides if necessary. They are gentle slopes rather than steep inclines, which could lead to erosion.
It should also be noted that taro prefers deep water access, so you’ll want to make sure there’s an adequate drainage system while preparing the ground as well. Finally, don’t forget about mulching where needed, as this will help retain moisture during hot summer months!
When planting, a good starting point is to put two to three taro corms in each hole – about six inches deep – with the pointed end up. Water them well before covering them again, then wait for at least a week or so before removing the plastic sheeting used when planting!
It’s best to plant your Taro in September and October. This is the time they’re most likely to thrive all year long. Once planted, you will need to keep an eye on them by watering them often enough until they become established. This can take anywhere from one month up to half a year, depending on how quickly your soil drains water.
Lastly, remember not TO HARVEST THE ROOTS OF YOUR TARO PLANTS BEFORE IT’S TIME AS THIS CAN BE HARMFUL TO YOUR TARO CROP!!!
Conclusion
Taro is a delicious and versatile vegetable that is enjoyed by people in countries all around the world. In some places, it’s used as an ingredient for bread or porridge, while others eat it as a main dish. You should be able to find taro at your local grocery store. But if not, you can learn about how to grow and cook with this versatile tuber from our blog post.
If you want more information on taro recipes, we have included several of our favorites for easy reference! Have any questions? Let us know in the comments below so we can help get you started cooking up your favorite dishes today! Which of these delicious-looking taro recipes do you think sounds most appetizing?
Would you mind checking out some of our other articles on underappreciated foods like Crab, Duck, and Natto if you enjoyed this article?
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