Taro, a staple of Hawaiian and Polynesian culture, is a starchy root crop, can be steamed, baked, or fried. However, make sure to never try and eat taro raw due to its toxicity by having calcium oxalate present. The corm of the taro, or the root part, is typically what you will eat. Taro leaves may also be eaten by boiling or steaming them, typically as part of laulau.
Preparation
Make sure you clean the corm well and then cut off the outside, woody skin leaving you with whitish block. Depending on how you planning to prepare it, you may want to either slice or cube the corm.
Recipes
Farms that grow Taro