United States · Ohio · Franklin

Colocasia esculenta

June: Leaves are fully formed, tuber growth continues.

Photo Foraging Cooking

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Taro is a staple food in Southeast Asia and Oceania. Used in traditional rituals and celebrations.

Perennial plant with large heart-shaped leaves. Tubers contain starch and require cooking for safety.

Digging tubers from moist soil or swampy areas. Using a special shovel or hoe for careful extraction of tubers.

Tubers are harvested after leaves wither, usually 7-12 months after planting. Better to dig in dry weather to prevent tuber rot.

Taro contains toxic substances (calcium oxalates), so tubers must be cooked thoroughly. Before cooking, tubers are peeled and washed.

Boiled taro (Boiling peeled tubers in salted water)
Soft, neutral taste, suitable as a side dish

1. Peel tubers and cut into pieces.
2. Boil in boiling water for 20-30 minutes until tender.
3. Serve with butter or sauce to taste.

Taro mash (Mashing boiled tubers until smooth)
Creamy texture and mild flavor

1. Boil taro as in previous recipe.
2. Mash cooked tubers with butter and milk.
3. Season with salt and pepper to taste.

Taro in coconut milk (Cooking taro in coconut milk with spices)
Rich creamy flavor with aromatic spices

1. Peel and cut taro into cubes.
2. Cook taro in coconut milk with ginger and garlic for 20 minutes.
3. Season with salt and pepper, serve hot.

Baked taro (Baking tubers in oven with seasonings)
Crispy crust and tender inside

1. Peel taro and cut into slices.
2. Brush with oil, sprinkle with salt, pepper, and herbs.
3. Bake in oven at 180°C for about 40 minutes.