General Description/History

• Shoots and leaves of common taro varieties
• Leaves are large and heart-shaped
• They need to be cooked thoroughly to remove oxalic acid
• Best steamed and used like a spinach
• Large taro leaves are used as a wrapper for steaming foods
• Available: all year but best supplies are spring to summer

The stems of certain species of colocasia, the stems and leaves are used in South East Asia and the Caribbean. The stems have an aerated texture and fine skin that should be peeled off before using. The stems are an essential ingredient in Southern Vietnamese sour fish soup and are also a pleasant addition to Thai green curries.

Season: Autumn,Winter,Spring

Botanical Name: Colocasia esculenta

Alternative Names: woo hap, taro stems, born

Availablity: March,April,May,June,July,August,September,October,November

Growing Areas: