Rediscovering Taro Root

Taro (சேம்புக்கிழங்கு / ചേമ്പ്) has long been a cherished food in traditional Kerala cuisine. Initially, I was uncertain whether our soil and climate would be suitable for growing it, but I’m pleased to report that it has thrived wonderfully.

The taro root cooks quickly compared to other similar tubers, making it a convenient choice for meals. Additionally, the plant’s stem can serve as an excellent alternative for vegetables in sambar or curry.

This season, I plan to propagate taro saplings in our nursery and offer them to friends interested in trying their hand at growing this nutritious plant.