Can this pass for an ASMR video? 🤪
One of the vegetables I miss, living abroad, is taro or gabi leaves cooked in coconut milk. We are able to buy dried leaves here from the Asian store but they’re not quite the same as fresh ones. They also come with a hefty price tag. So when I saw an opportunity to grow these plants from grocery bought vegetables, I took the opportunity. The experience was nice!
Please let me know how you like this video.
Part 2 - harvesting and cooking taro harvested from the garden.
Other names: Taro, Gabi, Eddoe, Malanga, Calallo, Colocasia Esculenta Elephant's ears.
#delightfulsouvenirs #gardeningincanada #plantingtaro
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So, what does taro taste like? Taro is slightly sweet and nutty in flavor, and it's the root of the taro plant, which grows in tropical and semitropical climates all over the world. If you're wondering how to grow taro, and you don't live in such a climate, you can attempt to grow it in a greenhouse. Taro has actually been a food staple in many Southeast Asian, South Indian, African, and Pacific Island cultures for centuries. Registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, Alissa Rumsey describes taro as "a starchy vegetable similar to a potato but with twice the fiber." Sounds good to us! She also says that the root is "an excellent source of vitamin B-6, as well as a good source of potassium, magnesium, and vitamin C." Taro also contains other B vitamins, including b1, b2, b3, b5, and folate, all of which are involved in energy, metabolism, and red blood cell production.
"Taro also contains minerals like copper and zinc," adds registered dietitian Isabel Smith. "These are key for thyroid health. Meanwhile, manganese is part of an antioxidant pathway in the body, and there's also potassium for your heart health." With all these promising nutrients, we bet you're wondering how you should consume the lavender speckled root. We've got your back with a few creative ways to eat taro.