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Taro and its Medicinal Properties

500+ Healthy Chinese Recipes Cookbook - Learn How to Cook Low Fat & Low Carb Chinese Food from Master Chef w/ 40 years of cooking experience!

There are many different species of taro: green ones, purple ones, white ones etc..When choosing taros, pick one that is light and dry. The heavy ones are too moist inside and will be tough when cooked. Good taros will be floury (starchy). The sticky juice of taro after peeling makes skin itchy. Wash away if come into contact with skin and it’s harmless. Uncooked taro is mildly toxic and tastes pungent, and it shouldn’t be eaten as it may irritate the throat and cause itchiness. On the other hand, eating too much cooked taro can cause indigestion. One of the famous Chinese family dishes with taro is Stewed duck with taro.

The Chinese use taro to alleviate swelling of lymphadenitis at an early stage by rubbing taro peel on the bumps. This would cause severe itchiness to the skin initially which will be gone soon. Making congee or sweet soup with young taro helps to heal scrofula, a more serious form of lymphadenitis.

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Last Modified: 11/28/11.