Taro is a perennial, tropical plant primarily grown as a root crop vegetable for its edible starchy corm. It has a brown and hairy outer skin that must be removed before cooking. Its flesh may be light purple, beige or white, with a texture of a potato but has a unique taste. It is normally fried, baked or boiled and the natural sugars give a sweet nutty flavor. The starch is easily digestible and grains are fine and small and often used for baby food. Â Choose taros that are dry and firm. They can be stored in a cool and dry place for up to a week.
Taro is also use in Asian desserts such as taro cake a delicacy traditionally eaten during the Chinese New Year.