Overview

Taro is a perennial tropical plant primarily grown for its starchy underground stem or corm and for its large edible leaves. The species most commonly referred to as taro is Colocasia esculenta, and it is cultivated as a food crop across Oceania, Asia, Africa and the Caribbean. As an ancient cultivated plant, taro has been an important staple for many island and riverine societies.

Plant parts and characteristics

Taro produces one or more rounded underground corms that store energy and are the principal source of food. Young offshoots, called cormels, may also be planted to multiply crops. Above ground, the plant bears broad, often heart-shaped leaves on long petioles. The corm is rich in starch and yields a dense, moist texture when cooked; the leaves are tender when properly prepared.

History and cultivation

Although the precise origin of taro is debated, it has been cultivated for thousands of years and spread widely by human migration and trade. It is grown in both wet (paddy-like) and dryland systems, depending on local traditions and varieties. Farmers propagate taro by planting pieces of corm or whole small corms, and some varieties are selected for taste, size or leaf quality.

Uses and preparation

Taro is used in many forms: boiled, baked, mashed, or fried as chips; the starchy corm can be ground into pastes or flours and forms the basis of regional dishes such as poi in Hawaii. The leaves are cooked and incorporated into soups, stews and side dishes. Because of the plant’s cultural importance, taro features in ceremonies and traditional diets in many Pacific and Asian communities. For a general reference on taro as a vegetable and its culinary roles, see the linked resource.

Safety and notable facts

Raw taro contains needle-like calcium oxalate crystals that can irritate the mouth and throat; both corms and leaves must be thoroughly cooked, soaked or fermented to neutralize these irritants. Taro is nutritionally valued for its carbohydrates and dietary fiber and also provides vitamins and minerals. Distinct plants with similar uses include related aroids, but Colocasia esculenta remains the most widely recognized taro; for information on the plant’s underground stem or corm and edible leaves, consult region-specific guides. Traditional growing regions include many parts of Oceania, where taro continues to be both a food crop and cultural symbol.