Taro is a fall seasonal starchy root that has a fuzzy outside and is off-white on the inside. It has a super creamy texture when cooked. Taro is toxic if eaten raw, so it must be cooked before being eaten. You can steam fresh taro for 15 minutes and then let it sit for 10 minutes before peeling and eating or using it in different recipes. Remember to also remove the skin of the taro before adding it raw directly to your recipes.
You will find taro in the market in both fresh, dried, and prepped dried varieties. Since dried taro can take some effort to prepare you can find ready-to-use/rehydrated dried taro in the supermarket.
