Taro stems are definitely stems, but they are not actually from the taro plant. Despite their colloquial name, “taro stems” come from taro relatives, including the similarly named giant upright elephant ear plant (Alocasia odora) and the giant elephant earplant (Colocasia gigantea).
The stems are a popular ingredient in Vietnamese cuisine, where they are known as bạc hà in the South and dọc mùng in the North. With a spongy, absorbent texture, the stems easily soak up flavors in soups such as canh chua (“sour soup”), among other dishes.
While closely associated with Vietnam, “taro stems” from various similar plants are also used in Chinese cuisine, where they are known as yu jing (芋莖), and Japanese cuisine, where they are called zuiki (ずいき). There’s even a special red-tinted version known as aka zuiki (赤ずいき), which could easily be mistaken for rhubarb.
These plants should not be eaten raw because they naturally contain high levels of calcium oxalate, which can severely irritate the skin. Cooking thoroughly before eating eliminates this problem.
FAQs
The stems are a popular ingredient in Vietnamese cuisine, where they are known as bạc hà in the South and dọc mùng in the North. With a spongy, absorbent texture, the stems easily soak up flavors in soups such as canh chua (“sour soup”), among other dishes.
What can I substitute for taro stems? ›
If you can't find taro stems, water spinach or Swiss chard stems make a fine substitute.
Can I eat taro stems? ›
Though taro is considered to be a “root” vegetable, humans can also consume the leaves and stems when prepared correctly. Taro roots and leaves are poisonous when eaten raw because they contain calcium oxalate. Some taro varieties produce a slime that can cause irritation (usually itchiness when peeling).
How long to boil taro stems? ›
Boiling. Put the taro in a large pot and cover it with water to fully submerge it. Bring to a boil and let simmer for 15-20 minutes, or until the taro is soft. Keep an eye on it as you don't want to overcook it.
What are the benefits of taro stems? ›
The content of saponins in taro stems has been shown to improve glucose homeostasis by increasing insulin sensitivity. Therefore, consuming taro as a daily menu can reduce blood sugar levels in type II diabetics. Taro sticks are one of the best fiber intakes.
What does taro stem taste like? ›
Taro has a flavor all its own. That said, it's actually quite mild with a slightly sweet taste—sort of like a mildly nutty vanilla.
Which taro is not edible? ›
Sadly, black taro and elephant ears are no good for eating. While classified Colocasia esculenta, the same species as the edible variety, these ornamental plants do not produce the large underground corms that are eaten as a staple food in tropical countries all over the world.
Is taro root better for you than potatoes? ›
A one-cup serving has a third of your daily recommended intake of manganese, which contributes to good metabolism, bone health, and blood clotting. Its high levels of vitamins can also promote healthy vision, skin, circulation, and immune system function. Taro root has more than twice as much fiber as potatoes.
Who should not eat taro? ›
Taro leaves have a high oxalate content, which is a naturally occurring compound found in many plants. Some people may need to avoid oxalate-containing foods if they're at risk for kidney stones, as oxalates can contribute to their formation ( 9 ).
Why does my throat itch after eating taro leaves? ›
This is caused due to the presence of calcium oxalate in the plant. To prevent the annoying itch, people apply generous amounts of mustard oil on hands before cutting the vegetable. This is fried on high heat in a little extra oil to eliminate chances of itchy throat or mouth when consumed.
You should avoid having uncooked taro stem in future to avoid such problems. Rather cook it and have it with lemon juice. The itch in this case is due to small calcium oxalate crystals irritating your throat.
Can you overcook taro? ›
The cooking of taro root is everything when it comes to making a roasted curry with it. If you over cook them they will get so mushy and clump up when you roast it. If you under cook it then it will be hard to peal off the skin.
Is taro healthy? ›
Cramming 6.7 grams of fiber into a single cup, taro is an awesome addition to a heart-healthy diet. Not only is fiber intake linked to a reduced risk of coronary heart disease, but fiber may also help decrease levels of blood pressure and cholesterol, both of which are major risk factors for heart disease.
Does taro turn purple when cooked? ›
When boiled or steamed, the white corms take on a purple-ish hue. You'll see this part of the plant used in Pacific Island, Chinese, Japanese, Indian, Caribbean, Middle Eastern, Southeast Asian and several African cuisines (here's a Ghanaian recipe). In parts of West Africa, taro is used to make the staple dish fufu.
What parts of taro are edible? ›
The corms are the primary edible portion of the plant. Young leaves and blanched leaves are also eaten as potherbs. The nutritional composition of taro corms (Table 1) and leaves (Table 2) are very similar to those of tannia.
What do I do with taro root? ›
We recommend cubing and parboiling the corm for 10-15 minutes or until tender, and then using it just like a potato: Roast the parcooked cubes for crispy taro chunks, mash them to make a kind of dough for poi or baking, or toss them in stews or stir fries to add a perfect chewy texture.
Are Colocasia stems edible? ›
The corms, leaves and stems can be eaten if cooked. ALL parts of the plants are toxic if eaten uncooked. An important staple food in many parts of the tropics.
