Taro stolons

Colocasia esculenta

vegetable

Creeping stems formed by some taros, eaten cooked like the corm and leaves.

Origin

Tropics (Africa, Asia, Pacific)

Where to find it

They are gathered in the taro patches, at the same time as the leaves.

Season (United States)

all year round

Preparation

Never raw: like all taro, they carry calcium oxalate crystals that sting the mouth and throat; thorough cooking destroys them.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

They are what give rise to new taros when they take root.