By Dr. Mercola
Looking like a spud on steroids, taro is a commonly eaten commodity in areas such as Hawaii, India, Southeast Asia and other warm areas of the world, the reason it’s dubbed “potato of the tropics.” Colocasia esculenta (also called poi in its mashed form) thrives in warm, tropical climates due to the abundance of humidity and heat. The fact that taro is one of the few crops that thrive in flooded areas is significant to its wide use in many different areas, as its petioles, or stalks, can transfer even while under water.
More than 11.3 million metric tons of taro plants/roots are cultivated around the world each year.1 A perennial herb as well as a bulbo-tuber or corm, taro has gigantic heart-shaped leaves and can grow as tall as 6 feet. Its skin is fibrous and sometimes hairy, with concentric rings around the outside. As theThis post was originally published on this site