Hawai'i Grown Taro 12 LBS

Taro, a starchy root vegetable, is an important staple food in Hawaii and has a deep cultural significance in Hawaiian history. Taro was brought to Hawaii by the Polynesian settlers around 400-800 AD. It was one of the first crops to be cultivated in Hawaii and was used to make poi, a traditional Hawaiian dish made by mashing the cooked taro root. In ancient Hawaii, taro was considered a sacred plant and was often used in religious ceremonies. Today, taro is still grown and used in traditional Hawaiian dishes and is an important part of Hawaiian culture and heritage.

Taro, also known as eddoe or dasheen, contains a substance called calcium oxalate, which can cause irritation to the skin and mouth when consumed raw. Cooking taro thoroughly breaks down the calcium oxalate, making it safe to eat. Additionally, cooking also tenderizes the root, making it easier to digest and giving it a more palatable texture. Therefore, it is important to cook taro thoroughly before consuming it, whether it is boiled, fried, steamed or mashed, to ensure that it is safe to eat and enjoyable to consume.