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Taro

Taro is the common name for *Colocasia esculenta*, a tropical herbaceous plant in the arum family (Araceae) grown for its starchy underground corms and edible leaves.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Taro is the common name for *Colocasia esculenta*, a tropical herbaceous plant in the arum family (Araceae) grown for its starchy underground corms and edible leaves. It is an important food crop in many tropical regions and is believed to have originated in southeastern Asia. Raw taro contains calcium oxalate and must be cooked before eating.

Description

Taro is a perennial tropical plant with large heart- or arrow-shaped leaves and a thickened corm underground. It is a member of the Araceae family and is grown both as a food crop and, in some places, as an ornamental plant.

Cultivation and uses

The plant is cultivated for its starchy corms, which are cooked, mashed, baked, or processed into foods such as poi. Its leaves are also eaten when cooked, and the crop is important in many tropical and subtropical farming systems.

Distribution and origin

Sources describe taro as probably native to southeastern Asia, with early spread into the Pacific islands. It is now widely cultivated across tropical regions worldwide.

Toxicity and preparation

Fresh taro contains acrid calcium oxalate crystals that can irritate the mouth and throat. Cooking destroys these compounds, making the corms and leaves safe to eat.

Key facts

  • Taro is cultivated mainly for its edible, starchy corms, often called taro root.
  • The plant also has edible leaves, which are commonly cooked.
  • It is a staple crop in parts of Africa, the Caribbean, Oceania, East Asia, Southeast Asia, and South Asia.
  • The plant contains calcium oxalate and is unsafe to eat raw.
  • It has long been cultivated and spread widely across the Pacific and other tropical regions.
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Canadian context

Taro is sold and cooked in Canada as an imported tropical food crop, especially in diverse urban food markets and Caribbean, Pacific, South Asian, and Southeast Asian cuisines.

Frequently asked questions

What is taro?
Taro is *Colocasia esculenta*, a tropical plant grown for its edible corms and leaves.
What part of taro is eaten?
The underground corm is the main food part, and the leaves are also eaten when cooked.
Is taro safe to eat raw?
No. Raw taro contains calcium oxalate and must be cooked before eating.
Where did taro originate?
It is probably native to southeastern Asia and later spread widely into the Pacific and other tropical regions.
What is taro used for?
It is used as a staple food crop and is prepared in dishes such as boiled taro, puddings, breads, and poi.

References

  1. Encyclopaedia Britannica — https://www.britannica.com/plant/taro-plant
    Supports: Scientific name, family, origin, edible corms and leaves, and toxicity of raw taro.
  2. National Tropical Botanical Garden — https://ntbg.org/database/plants/detail/colocasia-esculenta
    Supports: Botanical classification, common names, and plant description.
  3. National Parks Board (Singapore) — https://www.nparks.gov.sg/florafaunaweb/flora/1/8/1835
    Supports: Plant size, leaf form, edible use, and common names.
  4. University of Wisconsin-Stevens Point — https://www.uwsp.edu/sbcb/tropical-conservatory/taro/
    Supports: Origin in southeastern Asia and wide agricultural importance.
  5. Royal Horticultural Society — https://www.rhs.org.uk/plants/4248/colocasia-esculenta/details
    Supports: Perennial growth habit, height, leaf shape, and general cultivation.