taro leaves
Also known as: arbi ke patte, colocasia leaves, patra leaves, chembu ila, alu chi pan, elephant ear leaves, callaloo leaves
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Also known as: arbi ke patte, colocasia leaves, patra leaves, chembu ila, alu chi pan, elephant ear leaves, callaloo leaves
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, juicy pork and savory salted fish wrapped in earthy taro leaves and steamed to perfection inside a ti leaf bundle. This is a true taste of Hawaii, a beloved dish traditionally cooked in an imu, now made simple for your kitchen.
A rustic and flavorful Assamese stir-fry made with tender taro leaves (kosu xaak) and scrambled eggs. This simple yet delicious dish, cooked in pungent mustard oil, is a staple in Assamese homes and pairs perfectly with steamed rice.
A rustic and flavorful Assamese dish made from tender taro leaves and stems, simmered with garlic, ginger, and a hint of sourness. This traditional green preparation is a simple, healthy, and authentic taste of Assam.
No, taro leaves must never be eaten raw. They contain calcium oxalate crystals which cause severe irritation and itching in the mouth and throat. Cooking thoroughly neutralizes these crystals.
Look for leaves that are bright green, firm, and free from yellowing, wilting, or dark spots. Smaller leaves are generally more tender than very large ones.
Spinach, Swiss chard, or collard greens can be used as substitutes, though they have a milder flavor and cook much faster than taro leaves.
They are quite delicate and typically last only 2 to 3 days when stored properly in a damp paper towel inside the refrigerator.
The sap contains calcium oxalate. To prevent itching, you can wear gloves while cutting them or rub a little oil or lemon juice on your hands before handling.
For a leafy green, they are relatively high in protein, providing about 5 grams per 100g serving, making them a great plant-based protein source.
Common dishes include Indian 'Patra' (rolled steamed leaves), Hawaiian 'Lau Lau', and Caribbean 'Callaloo' soup.
Yes, but they should be blanched first. Squeeze out excess water after blanching, then store in airtight bags in the freezer for up to 6 months.
taro leaves is a versatile ingredient found in cuisines around the world. With 42 calories per 100g and 5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring taro leaves with step-by-step instructions.
Browse recipes →They are not a common allergen, but the calcium oxalate can cause a physical reaction (itching) if not cooked properly, which is often mistaken for an allergy.
