Taro is a root vegetable ... running down the length of the corm, and although ours is fairly smooth, both dasheen and eddoe can have a shaggy exterior. Neither type is likely to be labeled ...

In fact, the root of the plant isn’t a root at all, but an underground stem called a corm. Those corms can vary in color from creamy speckled white to yellow, red, and green, though purple taro ...

Other names for it include cocoyam, yautia, tannia ... A large central tuber (corm) develops, with a cluster of cormels. These cormels are grayish brown to black lateral tubers, and they form ...

Most cultures use taro as an accompaniment or foundation for proteins. The taro corm is commonly peeled, then boiled, baked, fried, or mashed. It’s frequently served with fish or coconut milk ...

In Japan, taro was once more commonly eaten than rice. The corm, or root, is a tuber that grows like a potato. And like a potato, it can be baked, boiled, steamed or fried. The leaves and stems ...

In comparison with potato, taro corm has a higher proportion of protein (1.5-3%), calcium and phosphorus; it has a trace of fat, and is rich in vitamins A and C. Moreover, taro is 98.8% digestible, ...

It is, of course, Hawaii’s "soul food," the starchy corm pounded to make poi, the food that sustained early Polynesians who came to the islands. Taro is still an important part of our culinary ...

poi made from the taro corm is the favorite staple in the Hawaiian diet. Consider growing kalo plants that are recommended for poi, and try making your own fresh poi. Not all taro varieties make ...