Taro Leaves • Dried

Taro leaves, native to tropical areas of Asia, are the sturdy and ornamental leaves of the Colocasia esculenta plant.
Dried taro leaves have a mild, earthy flavor with a slightly nutty undertone. They can absorb the flavors of other ingredients in a dish, providing a unique taste and texture. Before use, dried taro leaves need to be rehydrated by soaking them in water.
Taro leaves are boiled, steamed or fried and used in salads, soups, curries, sauces, confections and side dishes. In Hawaiian culture, taro leaves are used to make the traditional dish poi, a fermented paste made from taro tubers. In Japan, taro leaves are used to make maki-zushi, sushi rolls filled with rice and other ingredients.