Taro Roots & Leaves

Vegetable

Taro Roots & Leaves are harvested from the taro plant, a staple crop across Asia, the Pacific Islands, and Africa. The large, heart-shaped leaves and thick stems are edible once cooked, offering a unique, earthy flavor and tender texture. Both are widely used in traditional dishes, especially in Filipino, Indian, Hawaiian, and Polynesian cuisines.

How chefs use it:

Stems: Peeled and cooked in coconut milk curries, soups, or stir-fries (Filipino laing or ginataan).

Leaves: Steamed, stuffed, or simmered into dishes like Hawaiian luau stew, Indian patra, or Fijian coconut-based curries.

Soups & Stews: Used for their mild, earthy taste and ability to absorb flavors.

Texture & Prep Tips: Both stems and leaves must be thoroughly cooked to remove naturally occurring calcium oxalate crystals, which can irritate if eaten raw. Stems should be peeled before cooking to remove the fibrous outer layer. Leaves are often blanched or slow-cooked with rich, creamy bases like coconut milk.

Flavor profile in a dish: Earthy, slightly nutty, and similar to spinach with a heartier texture. The stems have a mild vegetal taste that absorbs seasonings well, while the leaves develop a rich, silky quality when simmered.