Elephant Ear Plant "Taro" - Fit for Human Consumption

My Taro Photos

Elephant Ear Plant as a House Dish

Before the preparation of actual cooking, one should know the proper ways of storing and preserving the Elephant ear plant or "Taro" in culinary term.

The roots of Taro are best left growing in the ground until ready to be used for cooking. It is good to harvest Taro an hour before cooking preparation. Another way of storing or preserving its tubers (the stalk) is to have it in pits lined with coconut husks or banana leaves, covered with the same materials and then sealed at the top with soil. This process could make it last for two to three months. Another method is to partly boil the root, slice thinly and then dry in the sun. Taro root will keep for several months when stored in a tightly sealed jar, tin or plastic bag. Or if possible have it peeled and put in clean containers or sealed plastic and frozen.

Taro leaves should always be picked fresh. If you need to keep the leaves for a few days, it is important to make sure they don't go dry. It is better to pick the leaves with the stalks, place in a bowl of water and keep in a cool place. Then they will last for a few days. Taro leaves can also be kept in a refrigerator or cooler; put them in a clear plastic bag with a few holes in it.

Cooking Time

The most common ways of cooking taro includes roasting or baking in a ground oven and boiling with the skin on it is best. This will keep the vitamins contained in the skin from being lost. There are varieties that when uncooked still contains tiny crystals known as calcium oxalate. Chewing raw or half-cooked taro can set free these needle-like crystals and cause an uncomfortable itching in the mouth and throat. It's best to thoroughly cook taro to avoid this instance. The leaves as well as the root can make the mouth itch, if they are not prepared and cooked properly. To make certain this does not happen; the leaves should be boiled quickly first in water, then drained and reboiled in a small amount of water or coconut cream. Serving taro leaves with fatty foods such as coconut cream can help the body use the Vitamin A that is also in the leaves. The green stalks of the 'true' taro plant also make a delicious addition to any meal. The following recipes show how to prepare this special food, and also describe some good methods of preparing the root and leaves.

See the Nutritional Value of Taro

Simple Taro Recipes for you to try at home:

TARO CHICKEN

FILIPINO LAING OR TARO IN COCONUT MILK

DEEP-FRIED TARO

TARO WITH SEAFOOD

TARO LEAF SOUP