The taro leaves are also eaten in North India and Gujarat. Patode is made with arbi leaves, chickpea paste and spices which are rolled, steamed and then fried. In Nagaland, fermented dried leaves ...

Learn how to grow taro at home with these practical, step-by-step tips. From choosing the right location and preparing the soil to watering the plant, fertilising it, and managing pests, this guide ...

According to National Geographic, taro leaves and roots are poisonous when eaten raw because they contain calcium oxalate. The outlet even notes that some raw taro produces a slime that can cause ...

Once one of the world’s most cultivated root crops, taro has been succumbing to taro leaf blight, a disease caused by water mold. Many of Hawaii’s traditional varieties are particularly ...