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Taro is a starchy root vegetable used in both savory and sweet dishes. It can be boiled, steamed, fried, or mashed.

Cooked taro has a mildly sweet, nutty flavor and a creamy texture.

Taro is used in stews, soups, chips, desserts, poi, bubble tea, and savory fritters.

Yes, boiled or steamed taro can be frozen for later use, but fresh raw taro does not freeze well.

Yes, taro can replace potatoes in many recipes due to its similar texture.

Cut into thin slices or sticks, fry in hot oil at 350°F (175°C) until golden and crisp.

Wear gloves and wash hands immediately after peeling taro to avoid skin irritation.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Peel the thick skin off taro, then rinse the flesh well. Raw taro should always be cooked before eating.

Yes, raw taro contains compounds that can be irritating or toxic, so it must always be cooked.

Store whole, unpeeled taro in a cool, dry place. Once peeled, refrigerate in a sealed container.

Cooked taro lasts up to 4-5 days in an airtight container in the fridge.

Taro is done when it is easily pierced with a fork and has a tender, creamy texture.

Yes, but like the root, taro leaves must be thoroughly cooked to remove toxins.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Popular desserts include taro pudding, mochi, steamed cakes, and taro milk tea.