Taro or Dasheen is a tuber. We grow the Dasheen in large tubs in partial to mostly shade. Don’t mistake these plants for elephant ears. The Taro has no cut at the top of the leaf as the elephant ears do.

The Dasheen or Taro leaves make an excellent side dish, tasting and cooking very much like spinach. Six to eight leaves makes a serving. Cut the leaves, chop the large part of the leaf into pieces the size of a quarter. Strip the stems and chop. Steam the Taro for 20-25 minutes. Serve warm.