By Ann Le
Published 2011
There are many varieties of taro, but only the stems of the Colocasia gigantean are eaten. Not related to stems of taro root. Sliced stems, which are porous, are used in soups, holding flavorful stock like a sponge. They’re also great in salads for their delicate flavor and crisp texture.
© 2011 All rights reserved. Published by Globe Pequot Publishing Group.
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