Taro
In Season:
(This veg is not grown in the UK)
Carbon Footprint (CO2e/kg):
0.26 kg
Tips:
When buying, look for taro with firm and slightly moist skin that feels heavy for its size.
People with sensitive skin can experience allergic reactions to handling Taro, so if you feel an itch opt for gloves.
To prepare, wash well before peeling. Slice the Taro in half and use a sharp knife to work your way around, peeling carefully top to bottom. Once peeled, wash again. Cut Taro into the desired size.
Raw Taro contains significant amounts of Calcium Oxalate, which can create itching and allergic reactions, so make sure to cook the vegetable thoroughly before consuming.
Food waste tip: Taro leaves can also be eaten, so make sure not to discard them. Remove stalks, veins and wash. Cook the leaves thoroughly to eliminate toxins from the Calcium Oxalate.
Time to Cook!
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