Taro Root (Craving everything purple)
Taro root, which is the thick, tuber stalk of the taro plant is an extremely important part of global cuisines and diets, as it has been for thousands of years. In fact, taro is considered one of the first cultivated plants in human history. It has a truly fascinating history.
Where to buy & how to store
Taro root, which is the thick, tuber stalk of the taro plant is an extremely important part of global cuisines and diets, as it has been for thousands of years. In fact, taro is considered one of the first cultivated plants in human history. It has a truly fascinating history.
Where to buy & how to store
You can find taro at well-stocked grocery stores or Indian, East Asian, or Latin American markets. Choose firm specimens free from soft spots, mold, and cracks, and store them in a cool, dark spot for a few days. For most of us, a brown paper bag kept at room temperature will suffice, but a root cellar would be better if you have one.
How to prep & notes of caution
Scrub them well, put on a pair of gloves, and then remove the skin with a knife or a vegetable peeler (4 Picture above). Gloves are called for due to the presence of oxalic acid crystals, which can irritate sensitive skin. If you don’t have disposable gloves, coat your hands with cooking oil before peeling -- and remember not to touch your eyes! Once the corms are peeled, cut or slice them (3 Picture above) as needed for your intended use, and either use immediately or place in a bowl of cold water to prevent discoloration. Smaller eddoe are often cooked with the skin on and then peeled, which eliminates the need for gloves.
Scrub them well, put on a pair of gloves, and then remove the skin with a knife or a vegetable peeler (4 Picture above). Gloves are called for due to the presence of oxalic acid crystals, which can irritate sensitive skin. If you don’t have disposable gloves, coat your hands with cooking oil before peeling -- and remember not to touch your eyes! Once the corms are peeled, cut or slice them (3 Picture above) as needed for your intended use, and either use immediately or place in a bowl of cold water to prevent discoloration. Smaller eddoe are often cooked with the skin on and then peeled, which eliminates the need for gloves.
Please be advised: If those oxalic acid compounds can irritate the skin on your hands, imagine what they can do to your throat: Don’t eat taro raw, it needs to be cooked first. (That goes for the leaves and leaf-stems too.)
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