Taro – All You Need to Know | Instacart Guide to Fresh Produce

What is taro?

Known for its edible and starchy root, taro has a mild sweet taste and a similar texture to potatoes but with many more nutritional benefits. Sometimes called elephant ears (not to be confused with the sweet, fried batter you get at the fairground), taro originated in Asia. It’s now used and loved around the world in sweet and savory dishes.

The taro root comes from the taro plant, and when the brown outer skin is peeled away (and it should be every time as it’s known to irritate the skin), the white inner flesh is revealed with purple flecks. Taro leaves can also be cooked and eaten in various ways, most often with some form of coconut.

The taro root can be used just as other starchy and fresh vegetables are used:

• Boiled
• Mashed
• Fried
• Roasted

In the United States, taro powder (which is sweet and purple) is most commonly known for its use as a flavoring and coloring in bubble tea.

Where did taro originate from?

While it’s been difficult to trace the origins of taro, it is one of the world’s most ancient crops and is thought to have originated in the wild up to 28,000 years ago on the Solomon Islands.

Today, taro can be found growing in:

• South Asia
• East Asia
• Southeast Asia
• Papua New Guinea
• Northern Australia
• Some parts of Africa

What is the nutritional value of taro?

Although quite similar to a standard white potato, taro root is much more nutritious. One cup of cooked taro root is about 187 calories and 6.7g of fiber.

Taro leaves are also incredibly healthy and have a similar nutrient profile to other dark leafy greens. Taro leaves pack a nutritious punch and are filled with:

• Vitamin C
• Vitamin A
• Potassium
• Folate
• Calcium
• Iron
• Magnesium
• Phosphorus

Remember that both the taro leaves and root can cause irritation unless cooked, so be sure to boil, roast, or fry!

How is taro grown?

Have you ever purchased a potato and left it a bit too long only to find that it started sprouting? Those are tubers, and that’s exactly how taro is grown. Some of each taro crop is reserved, and the tubers are used to grow the next year’s crop.

Because taro root prefers a wet, tropical environment and needs at least 200 days without frost, it’s rarely grown outside of hot and humid areas. However, once planted, it can typically be harvested about 200 days later when leaves start to turn yellow and die.

Taro grown for the leaves is harvested around the same mark but while the leaves are still lively and green.

When is taro in season?

Taro is usually planted in the spring and is not ready to be harvested until 6 or 7 months later, meaning that the root vegetable is in season in the winter. The best taro root comes from wet and hot seasons, so be sure to check and see where your taro root comes from to get the best crop.

How do you pick taro at the grocery store?

When looking for taro root at the grocery store, touch will be your best indicator. The taro root should be firm without any soft spots (like a potato) and should be a deep brown color all around. Make sure that there aren’t any punctures exposing the inside of the root.

If you are looking for fresh produce delivery, you can easily shop for taro leaves or roots via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products.

How to store taro

Unlike other root vegetables, taro root cannot be stored for long periods of time. Once purchased, the taro root should be left in a cool, dark place and used within 2 to 3 days. For this reason, it’s best to purchase taro root right before use, which is easy to do with Instacart same-day delivery.

Cooked taro root and leaves can be frozen but must first be cooked. Peel, chop, and boil the taro, and once it’s soft, drain the boiling water before covering the pieces with ice water. The taro root should be completely cooled within a couple of minutes. Once there is no heat remaining, drain the water and place the taro in a sealed container or bag and store it in the freezer.

How to tell if taro is bad

Before using your taro root, you should carefully examine it to make sure that there are no soft spots or mold, which can sometimes be hard to find due to the dark and hairy nature of the taro root. When cut open, the flesh should be white with flecks of purple. If there are any black specks or lines running through the taro root, it’s probably gone bad and should be discarded.

What can I substitute for taro?

If you’re in a pinch, taro root can easily be substituted with other starchy root vegetables, including:

• Sweet potato
• Parsnips
• Yucca root

Sweet potato is likely the best substitute for taro root because of its similar sweet and nutty flavor. However, any root vegetable will do the job!

Start cooking with taro today

With so many incredible health benefits and unique ways of being cooked, both sweet and savory, taro root should be a kitchen staple. Get taro delivered today.

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