What is a Taro Root?
- This brown, barrel-shaped root has white, beige, or light gray potato-like flesh with a nutty flavor. It is commonly used in Island cuisines to make poi and also in Asian/Chinese cooking.
How to Cook
- Taro Root must be cooked and cannot be eaten raw! Remove skins before cooking. Prepare like potatoes, or add to soups or stews.
- Good source of vitamin E, supplies fiber, and rich in manganese/
How to Choose and Store
- Select roots that are firm and plump. Store in a cool, dry place up to 1 week.
When are they in season?
Where are they grown?
- Product of China.