Taro

Colocasia esculenta — Araceae

Italiano: Taro — Kachalu

Description

Taro (Colocasia esculenta) belongs to the Araceae family and is native to Asia. It thrives in Wet places, Paddies, Tropical gardens environments across regions including India, Southeast Asia, Pacific, Tropics. Botanically, Taro is corm starchy staple tropical. Leaves spinach cooked. POKE taro.. It is also known locally as Kachalu. The edible parts include Corms, Leaves. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, December, July, June, November, October and September. Nutritionally, Taro stands out for its Potassium (372.0mg, 8% DV), Magnesium (18.0mg, 4% DV) and Folate (14.0mg, 4% DV). It also provides 1.0g protein and 4.0g dietary fiber per 100g serving. In the kitchen, Taro offers a Starchy nutty cooked flavor profile. Corm MUST cook leaves cook. Common culinary applications include cooked corm, cooked leaves. Popular preparations include Poi taro paste, Taro leaves, Sauteed greens with garlic, Wild green pesto. For storage, corm 2wk Cooked 3d. Safety note: RAW CORM TOXIC calcium oxalate crystals. MUST cook thoroughly. Antinutrient content is calcium oxalate crystals raw toxic. Safe lookalike species include Cultivated taro. Always verify identification with at least three independent botanical sources before consumption.

🌿 Foraging Tips

Where to find: Grows in Wet places, Paddies, Tropical gardens across India, Southeast Asia, Pacific, Tropics.

🍳 Recipe: Poi taro paste

Preparation method: Corm MUST cook leaves cook
Flavor profile: Starchy nutty cooked
Edible parts: Corms, Leaves

This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.

When to harvest: Best months: Jun, Jul, Aug, Sep, Oct, Nov, Dec.
Lookalike (safe): Cultivated taro
⚠️ Lookalike (toxic): No poisonous
Tip: Always verify identification with multiple sources before consuming any wild plant. When in doubt, do not eat it.

Edibility

6/10
Toxicity: RAW CORM TOXIC calcium oxalate crystals. MUST cook thoroughly
Antinutrients: Calcium oxalate crystals raw toxic
Safe lookalikes: Cultivated taro
Dangerous: No poisonous

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: cormi, foglie
Preparation: Corm MUST cook leaves cook
Flavor: Starchy nutty cooked

Nutrition (per 100g)

Protein: 1.0g
Fat: 0.1g
Fiber: 4.0g
Vitamin C: 4.5mg (5%DV)
Vitamin A: 20mcg (2%DV)
Vitamin E: 0.3mg (2%DV)
Vitamin K: 1mcg (0%DV)
Folate (B9): 14mcg (3%DV)
Calcium: 20.0mg (1%DV)
Iron: 0.5mg (2%DV)
Magnesium: 18mg (4%DV)
Potassium: 372mg (7%DV)
Zinc: 0.3mg (2%DV)

Culinary Uses: cooked corm, cooked leaves Storage: Corm 2wk Cooked 3d

Recipes

  • Poi taro paste
  • Taro leaves
  • Sauteed greens with garlic
  • Wild green pesto
  • Leafy green soup
  • Stir-fried Taro
  • Taro tempura
  • Taro and tofu soup

Where It Grows

Continent: Asia
Regions: India, Southeast Asia, Pacific, Tropics
Habitat: Wet places, Paddies, Tropical gardens
⚠️
Important: Always verify plant identification before consumption. This content is for informational purposes only. Consult reliable sources and experts before eating any wild plant. Improper identification can be dangerous.

Related Plants

🌿 Amaranth🌿 Angelica Tree🌿 Autumn Olive

Sources & References

Kew Plants of the World USDA PLANTS Wikipedia (EN)