The tuber of a plant probably originally from Southeast Asia, taro belongs to a family of ornamental plants related to the philodendron and dieffenbachia. Some varieties have an elongated shape and resemble sweet potato, others are rounded and resemble celeriac. The large leaves and young shoots of taro are edible blanched. Its sweet floury flesh, colored cream, white or gray-mauve, is sometimes veined with pink or brown.

Buying
Choose: very firm taro without any mold or soft parts. Make a small incision in the flesh to check for juiciness.

Preparing
Peel taro, then cover with cold water if it is not to be used immediately. Taro contains a sticky fluid that can irritate the skin; peel wearing gloves or under running water.

Serving Ideas
Taro is only eaten cooked and is best served very hot, as its texture changes as it cools. It is used in the same way as potato. Taro thickens soups and stews and absorbs their flavors. It is delicious fried or with a sauce. Grated taro can be cooked as pancakes. Taro pieces cooked in syrup are served as entremets or a dessert.

Taro is ground into a starch. The leaves are cooked in the same way as spinach or are used to wrap food cooked in the oven.

Storing
Taro should be eaten as soon as possible after purchase, as it quickly goes soft.

At room temperature: place taro in a cool, dark, dry and well-ventilated spot.

In the fridge: wipe leaves with a damp cloth and keep several days in a loosely closed or perforated plastic bag.