Description and Benefits:
Taro is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures Taro is believed to be one of the earliest cultivated plants. Arbi or Arvi (in Hindi) is also known as taro root in English and is a starchy root vegetable.
Additional information/Instructions
The best way to do this is to peel, chop, and overall prepare the taro root, before blanching it, allowing it to dry and cool a little, and transferring it to freezer bags before freezing. The vegetable contains a bitter-tasting compound called calcium oxalate. This can cause an itchy mouth and throat if consumed raw but is safe to eat when cooked. Choose a taro root based on what you want to use it for
