Taro Leaves

Store fresh leaves wrapped in a damp paper towel inside a plastic bag. Blanched or cooked leaves can be frozen.

Always cook taro leaves thoroughly. Raw taro leaves contain calcium oxalate crystals, which can cause irritation and a "scratchy" sensation in the throat.

Rubbing the leaves with salt and rinsing can help reduce their natural fuzziness before cooking.

They pair well with coconut milk, chilies, and savory broths.

Coconut milk

Garlic

Onions

Ginger

Chilies

Broth (vegetable or meat)

Tamarind

Palm sugar

Attempting to eat taro leaves raw, which can cause mouth irritation.

Under-cooking, leading to an unpleasant texture and potential discomfort.