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Taro is a popular root vegetable eaten in many different countries around the world. Both the leaves and the taro root can be eaten and they are a good source of Vitamin A & C. Sometimes, taro are mistaken for a potato because of its similarity. But the interesting fact is that taro are more nutritious.
It’s a good source of essential vitamins and minerals such as Vitamin B, C and E, magnesium, manganese, calcium and copper. Taro has a lot of name variations, like Dasheen, Cocoyam and “elephant ears”, because of its leaves. The best season for Taro is August and September and is grown mainly in tropical regions of Australia. The climate of North Queensland is perfect for taro cultivation.
Taro can be cooked in a lot of different ways, such as boiled, roasted, fried and steamed. They are never eaten raw because they contain an acrid flavour. It is best to boil it twice and it should be prepared properly over an appropriate amount of time. When next you visit your local green grocer be sure to add some Taro to you basket.