Description: This potato-like root can range in length from 5 inches to over a foot long.
The flesh is often creamy white or pale pink and sometimes becomes purple-tinged once cooked.
Taste: Taro Root, though not very flavorful raw, has a nutty cooked flavor and is easy to digest.
Preparing/serving: Used much like a potato, Taro Root can be boiled, fried, or baked while the edible leaves may be steamed and used like spinach. To prepare, peel Taro Root with a vegetable peeler under running water to avoid any sensitivity to its sticky juices.
Taro leave are also used as a wrapper for steamed foods.
Buying/storage: When selecting Taro look for firm, brown-skinned roots with rings. Avoid soft spots or patches.
Leaves should be fresh and bright green. Remove leaves just before using roots and save for later use. Store Taro Root as you would a potato. The leaves should be refrigerated and used within one week. Keep covered with water (in a bowl or pan) until ready to use.