Buy taro leaf online

Taro leaf is the leaf of the taro plant, a tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable.

Taro leaves are often used in dishes like Laing from the Philippines, Palusami from Samoa, and various types of curries from India.

Taro leaves have a slightly sweet, nutty flavor similar to spinach.

Yes, taro leaves are high in vitamins A and C, protein, fiber, and minerals. However, it's important to cook them properly to remove any potential toxins.

Yes, once properly cooked, taro leaves can be used as a substitute for spinach in many dishes.

Yes, taro leaves contain calcium oxalate, which can cause serious throat irritation if ingested raw.

Taro leaves are available all year round, but are at their best from June to September.

Some people may have an allergic reaction to taro leaves, including skin irritation, eye irritation, or difficulty swallowing.

Taro leaf is predominantly used in the cuisines of India, Southeast Asia, and the Pacific Islands.

Yes, however taro leaves should be cooked before eating to remove any potential toxins.

To prepare taro leaf, it must first be thoroughly washed, then it can be boiled or steamed to remove potential toxins before being added to the dish.

No, eating raw taro leaves can lead to serious throat irritation and possibly other health problems due to the presence of calcium oxalate.

Taro leaves can be kept in the refrigerator for up to a week. They can be frozen for longer storage.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, taro leaf plants can be grown at home in a pot, provided they have access to plenty of sunlight and water.

Taro leaves should only be used in a salad if they have been thoroughly cooked first to remove the toxins they contain. Once cooked, they can be used like spinach.