Tag: Cooking taro safely

In many tropical and subtropical regions around the world, taro, commonly known as the elephant ear plant, serves as a significant dietary staple. However, raw taro is poisonous due to naturally occurring calcium oxalate crystals. When properly cooked, the leaves and corms offer a surprising array of nutritional benefits for overall health.

According to the Queensland Poisons Information Centre, ingesting any raw part of the colocasia plant can cause immediate and severe burning and swelling of the mouth and throat. While this sounds alarming, it does not mean that the entire plant is inedible. This article explores the toxic compound present in colocasia and details how to prepare it safely for human consumption.