Taro is a root vegetable that is widely cultivated and used as a food staple in many parts of the world. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems, and petioles. Taro is a starchy root vegetable with a mildly sweet taste and a texture similar to potato when cooked. It is a great source of various nutrients that many people don’t get enough of, including fiber, potassium, magnesium, and vitamins C and E. Here are some ways to enjoy taro:

• Taro chips: Thinly slice taro and bake or fry into chips.
• Hawaiian poi: Steam and mash taro into a purple-hued puree.
• Taro tea: Blend taro or use taro powder in boba tea for a beautiful purple drink.
• Taro buns: Bake sweetened taro paste inside buttery pastry dough for dessert.
• Taro cakes: Mix cooked taro with seasonings and pan fry until crispy.
• In soups and stews: Cut taro into chunks and use in brothy dishes.

Taro is considered the staple starch of traditional Polynesian cuisine and is both a common and prestigious food item that was first introduced to the Polynesian islands by prehistoric seafarers of Southeast Asian derivation. The tuber itself is prepared in various ways, including baking, steaming in earth ovens, boiling, and frying. In Chinese cuisine, taro is commonly used as a main course as steamed taro with or without sugar, as a substitute for other cereals, in a variety of styles and provinces steamed, boiled, or stir-fried as a main dish and as a flavor-enhancing ingredient. In Taiwan, taro is well-adapted to the climate and can grow almost anywhere in the country with minimal maintenance. Before the Taiwan Miracle made rice affordable to everyone, taro was one of the main staples in Taiwan. Nowadays, taro is used more often in desserts.