Lū is the Tongan word for the edible leaves of the taro plant (called talo in Tonga), as well as the traditional dish made using them. This meal is still prepared for special occasions and especially on Sunday.

taro, (Colocasia esculenta), herbaceous plant of the arum family (Araceae) and its edible rootlike corm. Taro is probably native to southeastern Asia, whence it spread to Pacific islands and became a staple crop.

Jun 15, 2021 · Within the family, there are many cultivars of edible taro varieties suited to the garden. Sometimes referred to as ‘ elephant ears ’ due to the plants large leaves, taro is also called ‘ dasheen.’. This perennial tropical to subtropical plant is …

Feb 9, 2022 · What Is Taro and How Do You Use It? This tropical root vegetable is used for more than just boba tea. Taro, one of the world's oldest cultivated crops, is a staple ingredient in many cuisines. You might know it from boba tea, but there's so much more to …

Oct 15, 2024 · Taro root and its edible leaves are packed with antioxidants. Quercetin, which comes from the vegetable’s purple pigment, is a powerful antioxidant that protects your body from free radicals.

Jun 13, 2022 · Taro, scientifically known as Colocasia esculenta, is a tropical plant that is grown mainly for its edible tubers in Africa, Oceania, and South Asia (just like sweet potatoes and yams). While its corms are primarily used for cooking, its leaves are also edible.

Jan 30, 2023 · If you'd like to incorporate more greens into your diet, young taro leaves are also edible and can be consumed like mustard or turnip greens.

Dec 7, 2024 · Long story short, the leaves, stems, and corms are all edible, but what we know as taro is the part that grows below the soil. When it comes to nutrition, it is rich in carbohydrates and fiber, and also contains manganese, Vitamin B6, Vitamin E, and potassium.

Jul 18, 2023 · Once peeled, taro flesh is white or pink and has a sweet, nutty taste. The giant leaves are also edible and usually cooked like spinach. Elephant ears thrive outdoors in tropical areas, but will also grow in United States zones 8-10. It also makes an excellent houseplant, though it needs plenty of sunlight.

Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. Cook taro leaves like spinach. A paste called poi is made from the taro root. Taro is a perennial herbaceous plant that grows from 3 to 6 feet tall. Its leaves are light green, elongated, and heart-shaped similar to an elephant’s ear.