Region of Origin

Commodity:

Taro

Description & Origin

Taro is a starchy root crop from the diverse plant genus Colocasia grown throughout the tropics. Taro roots are not actually roots, but corms – the botanical name for thickened underground plant stems. The bulbous corms are starchy with brown, bark-like exteriors that are banded with distinct circular ridges. The white flesh is often spotted with flecks of light purple, giving taro a unique look o...

Health Benefits & Nutrition

Taro is easier to digest and more nutritive than many other root crops, making it an especially important staple food. It is an excellent source of calories and dietary fiber, as well as important vitamins and minerals including vitamin C, vitamin E, vitamin B6, magnesium, phosphorus, copper, potassium, and manganese.

Taro root, as well as other parts of the taro plant, have also been used for a wide variety of medicinal purposes around the world, including easing childbirth, treating high blood pressure, reducing fever, easing constipation, and much more.

Our Varieties

Eddoe

AKA: Edo, Satoimo (Japan)

Description

Often called the “potato of the tropics”, eddoes are smaller and rounder than dasheen. They usually range in size from that of a golf ball to a large yukon potato. They have the same hairiness and distinct rings on the exterior, but their white flesh lacks the prominent purple flecks of dasheen. The flesh of eddoes is drier than the flesh of dasheen – more crumbly than sticky. The flesh may turn a grey-ish color when cooked, which is perfectly normal. It is prized for its chestnut-like flavor.

Variety Tips & Tricks

Eddoes should be peeled before they are cooked for certain applications, but for recipes where the flesh of the eddoe does not need to cook in a sauce, they can be boiled whole with the skin on. The skin will easily slip off afterwards.

Commercial Availability (Grown for the US Market)

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COSTA RICA
Good
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Dasheen

AKA: Cocoyam, Big Taro, Gabi (Phillipines), Kalo (Hawaii), Malanga Isleña (Cuba)

Description

Dasheen is large, bulbous, and elongated with prominent rings that encircle its shaggy, bark-like brown exterior. The white flesh is very dense and flecked with purple. Dasheen is starchy like a potato when cooked – but stickier and more slippery – with a mild, but lightly sweet and nutty flavor reminiscent of black walnut.

Variety Tips & Tricks

Dasheen has a natural stickiness. Be sure to rinse the cut root well or soak the cut pieces in water before cooking to prevent unnecessary stickiness – unless it’s desired! Be aware that the purple flecks will remain if the root is sliced thin and deep-fried, but they are not strong enough to turn the flesh purple when boiled or steamed.

Commercial Availability (Grown for the US Market)

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ECUADOR
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MEXICO
Good
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NICARAGUA
Fair
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Foodservice Tips

Traditional Culinary Uses

Taro is a versatile root that can be baked, boiled, roasted, or fried. It is perhaps most well known as the ingredient behind Hawaii’s famous poi, the fermented pounded taro paste that is an important part of the traditional Hawaiian diet. Other popular uses include Chinese taro cakes (a popular dim sum selection), taro simmered in coconut milk (a staple side dish across Southeast Asia that can be made savory or sweet), and Caribbean ground provisions (a boiled assortment of tropical root vegetables). In addition to baking, boiling, or roasting, taro can also be processed into a useful gluten-free flour.

Flavor Pairings

Coconut, Lime, Lemon, Plantain, Pineapple, Garlic, Scallion, Curry Leaf, Shrimp, Chicken, Duck

How to Store & Use in the Kitchen

Store taro in a cool, dark spot for a few days. They can also be kept in a brown paper bag at room temperature.

 

Note that the root is slightly toxic when raw and can be handled with gloves to prevent a mild skin reaction when peeling and chopping. Once peeled, cut or slice the root and either use immediately or place in a bowl of cold water. After cooking, the root is safe for handling and consumption.

Fight Food Waste Tips for root to stem cooking

Any leftover taro root can be sliced thinly and fried into chips that can be stored at room temperature for several days. The leaves and shoots of the taro plant are not usually shipped commercially, but are often cooked and consumed locally.

Warehouse Storage & Handling

Maintain these conditions for optimal short-term storage shelf life.*

IDEAL STORAGE TEMP:

50-57°F

RECOMMENDED TEMP STORAGE ZONE:

55-60°F (Warm Storage)

SUBJECT TO CHILLING INJURY:

Yes – taro can display chilling injury when stored below 45°F for several weeks, including pitting and decay.

RELATIVE HUMIDITY:

80-90%

PRODUCES ETHYLENE:

No

SENSITIVE TO ETHYLENE:

No

Quality Assessment

Taro roots should be firm without visible decay or pitting and free from major mechanical damage.

Important Handling Notes

Be gentle when handling taro, especially if packed in a sack, as it is susceptible to bruising. Ventilation is very important when storing taro to avoid a build-up of moisture. Ensure they are stored in a well-ventilated area.

Optimum Shelf Life

Depending on variety, conditions at harvest, and handling, taro may last up 2-4 weeks.