Welcome back to our website. Today, let’s learn about a Uɴɪqᴜᴇ vegetable. It is part of the tero plant, the stem, and the leaves. They can be processed into many dishes, and Jᴀᴘᴀɴese people really like them. People often plant toro varieties, red stems, because it is the best. More advanced, that is they are covered with newspapers to create a wʜɪᴛe body. Let’s find out about this special vegetable.


Taro stems are the young leaf stalks, or petioles, of the Taro plant. Often the young, as-yet unrolled leaves and stems are harvested together and cooked together in vegetable dishes or soups. Taro stems are fibrous, so they must be peeled prior to preparing. The tough outer layer is removed to reveal a more tender stalk within. Taro stems have a slightly viscous texture reminiscent of okra, which is often a desirable texture in south Asia and Indonesia.

Taro, a type of leafy vegetable tuber also known as the dasheen, comes from southeast Asia. This perennial which features thick shoots and large, elephant ear-like leaves thrive n the U.S Department of Agriculture plant hardiness zones 8 to 11, where it typically reaches mature heights of about 3 feet. The showy leaves of the taro plant add a bold touch to ornamental gardens and water gardens while the plant’s starchy, edible vegetation lends itself to frying, roasting, and boiling.

First, we make beds to grow taro. Taro prefers sandy soil. Then using a machine to grow, tro is planted by sowing the whole tuber. After planting, they will cover with plastic to keep moisture and heat. After about 1 week it will sprout and grow. It takes 6 months to harvest tubers, but taking the stem only takes 2 months to be able to harvest. But of course harvesting at that time the plants are about 1.5-2m tall to harvest. In the meantime, just fertilize the beginning and water regularly. Also need to remove harmful ɢʀᴀss.

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Video resource: Noal Farm