Seasons/Availability
Taro root is available year-round.
Selection
When shopping for taro root, select firm and heavy tubers that are free of blemishes. Avoid any Taro with soft spots or discoloration as these could be signs of spoilage.
Storage
Taro root should be stored in a cool, dry place and can last up to one week. After that, it is best to store the roots in the refrigerator where they can keep for up to two weeks. Keep them wrapped loosely in plastic wrap to allow moisture to escape but also prevent them from drying out completely.
Preparation/Serving Tips
The most important part of preparing taro root is removing its irritant calcium oxalate before cooking it. This can be done by boiling or steaming the root for 30 minutes. After that, taro root can be cooked and served like a potato. It is also popularly used in Chinese cuisine as a main ingredient in many dishes such as congee, a traditional rice porridge. In Indian food, it is often pickled or added to curries and lentil dishes. Lastly, taro root can also be fried into chips or added to soups and stews for an additional nutritional boost.
Nutritional Value
Taro root is high in fiber, vitamins C and E, potassium, magnesium and manganese. It also contains antioxidants which may help reduce inflammation and promote skin health. Eating Taro regularly may help regulate blood sugar levels and reduce the risk of certain cancers.
It is important to note that eating taro root raw can be dangerous due to its high calcium oxalate content, so always cook it before consuming. Additionally, people with kidney stones should limit their consumption of Taro as it may increase their risk for developing additional stones.
Taro root can be a nutritious and delicious addition to many dishes. With proper preparation, it is safe to enjoy this versatile tuber as part of a healthy diet.
