Over half the populace of the world consumes taro. Some people fear to use taro because of its characteristic itch. Have you heard of a taro plant which does not itch? It is the presence of calcium oxalate in every part of the taro (colocasia esculenta) plant that causes the itching. The calcium oxalate is mostly neutralized when the taro is cooked properly. Adding a few cucumber tree fruits or raw carambola fruits in the taro curry or stir-fry while cooking is the practice followed in the East to get rid of the itch.
Now, however, a new strain of taro has appeared which has practically no itch at all. A neighborhood friend gifted us with a little plant. We planted it in the semi-shade. In just 3 months, it grew 3 feet tall. We made a stir-fry of a couple of stems. It was absolutely delicious, with not even a hint of an itch. It is said that this type does not produce any rhizomes (tubers) unlike the common taro. Propagation is through suckers which come up from the base of the plant. Let’s see!
If taro can flourish without itching, if cactus and rose can grow and bloom without their thorns, can’t we?
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