Bryan McAllister’s personal reference notebook
July 30, 2026Short & citedBlog
Civic Viewpoint.
A quiet encyclopedia with a personal desk
Kept by Bryan McAllister — short guides, clear facts, and the Canadian angle when it matters.
Field Notes • Plant

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.

Updated July 30, 20261 min readCited sources

Taro is a tropical plant grown for its starchy corms and edible leaves, a staple food in many warm regions worldwide.

What it is

Taro (*Colocasia esculenta*) is a herbaceous perennial in the arum family, with large heart-shaped leaves and an underground corm. It is probably native to southeastern Asia and now cultivated across tropical areas.

Why it matters

Taro is a key food crop in parts of Africa, the Caribbean, Oceania, and Asia, used in dishes like poi, boiled taro, and cooked leaves. In Canada, it appears in diverse urban markets and cuisines from these regions.

Key details

Raw taro contains calcium oxalate crystals that irritate the mouth and throat, so it must be cooked before eating. The corm is the main edible part, but leaves are also safe after cooking.

In short

  • Taro is a tropical plant grown for its starchy corms and leaves.
  • It is a staple in many global cuisines and available in Canadian markets.
  • Raw taro is toxic and must always be cooked.
  • It likely originated in southeastern Asia.
Canadian angle

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.

Quick questions

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.

Sources

  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.