Discover Dasheen Taro (Elephant Ear Taro), the prized variety known for its large size, purple streaks & culinary versatility. Learn about its benefits, growing needs & how to use it!
Introduction: The Diverse World of Taro
Taro (Colocasia esculenta), a staple food for millions globally, boasts incredible diversity. Among its many forms, one variety stands tall – quite literally! Often called Dasheen or Elephant Ear Taro (distinct from the ornamental Alocasia), this specific type (sometimes referred to as Colocasia esculenta var. esculenta) is prized for its exceptional culinary qualities and impressive size. Let’s delve into what makes Dasheen the king of edible taros.
Dasheen Taro: The Star Performer
- Distinctive Appearance:
- Corm (Root): The star of the show! Dasheen produces a large, central corm (the underground storage tuber) that is typically cylindrical or oblong. Its skin is brown and hairy, but the magic lies inside: the flesh is usually creamy white or pale lavender, often beautifully streaked or mottled with purple – a hallmark of high-quality Dasheen like the famous Chinese “槟榔芋” (Bīngláng yù – Betel Nut Taro), named for its resemblance to betel nut slices.
- Plant: Features enormous, heart-shaped (sagittate) leaves held high on sturdy stalks. These dramatic “elephant ears” give the variety its common name.
- Superior Culinary Qualities:
- Texture: Dasheen corms are renowned for their fluffy, dry, and starchy texture when cooked. This makes them ideal for dishes where a distinct, non-slimy, almost potato-like consistency is desired. It has significantly less mucilage (the sticky sap) than some other taro varieties.
- Flavor: Offers a delicate, subtly sweet, and nutty flavor, often described as more refined than other taros. The purple streaks can sometimes impart a slightly earthier note.
- Versatility: Its texture and flavor make Dasheen incredibly versatile:
- Boiled/Steamed: Enjoyed simply as a side dish, like potatoes.
- Mashed: Creates a wonderfully fluffy mash.
- Roasted/Baked: Develops a delicious caramelized exterior.
- Fried: Perfect for crispy taro chips or chunks.
- Desserts: A star ingredient in Asian desserts like Taro Cake, Taro Balls (in bubble tea), Taro Paste (for mooncakes, buns), and Taro Ice Cream.
- Savory Dishes: Used in stews, curries, soups (e.g., Hawaiian Poi, though often mixed with other types), and as a filling.
- Growth Habits:
- Primarily grown for its large central corm.
- Produces relatively fewer side corms (cormels or “eddos”) compared to the Eddoe-type taro (Colocasia esculenta var. antiquorum). The focus is on the main tuber.
- Thrives in warm, humid climates with consistent moisture and rich, well-drained soil. Requires a long, frost-free growing season to develop its large corm fully.
- Nutritional Powerhouse:
Like all taros, Dasheen is packed with nutrients:- Excellent Source of Complex Carbohydrates: Provides sustained energy.
- High in Dietary Fiber: Crucial for digestive health.
- Rich in Vitamins & Minerals: Particularly Vitamin E, Vitamin B6, Potassium, Magnesium, Manganese, and Copper.
- Contains Resistant Starch: Acts as a prebiotic, feeding beneficial gut bacteria.
- Naturally Gluten-Free & Low in Fat.
Dasheen vs. Other Common Taro Types
- Eddoe-Type Taro (C. esculenta var. antiquorum): Produces a much smaller central corm but is surrounded by numerous larger, rounder cormels (“eddos”). Eddoes often have a denser, sometimes slightly slimy texture when cooked compared to Dasheen’s fluffiness. Flavor can be stronger and earthier.
- Bun Long Taro: Another popular variety, often elongated like Dasheen but may have more pronounced ridges and slightly different texture/flavor nuances. Bun Long is also highly valued for cooking.
- Ornamental “Elephant Ears”: Often belong to the Alocasia genus or other Colocasia varieties bred for leaf beauty, not edible corm quality. Never assume an ornamental elephant ear plant has edible parts! Stick to known edible varieties like Dasheen.
Why Choose Dasheen?
- Premium Culinary Experience: Its fluffy texture and delicate, sweet flavor are unmatched for many dishes, especially desserts and dishes where texture is key.
- Visual Appeal: The stunning purple streaking adds beauty to any dish.
- Large Yield (from the main corm): A single Dasheen plant produces a substantial central tuber.
- Nutritional Value: A healthy, whole-food carbohydrate source.
Handling and Preparation Reminder:
- Raw taro contains calcium oxalate crystals that can cause intense irritation to the mouth and throat. Always cook Dasheen (and all taro) thoroughly before consuming to neutralize these compounds. Wear gloves when peeling raw taro if you have sensitive skin.
- Storage: Store uncooked corms in a cool, dark, well-ventilated place (like potatoes). Cooked taro keeps well in the refrigerator for several days and freezes excellently.
Conclusion: Embrace the Versatility of Dasheen Taro
Dasheen Taro, the true Elephant Ear edible variety, stands out as a culinary gem. Its impressive size, signature purple streaks, uniquely fluffy texture, and delightful flavor make it the preferred choice for countless traditional and modern dishes across Asia, the Pacific, and beyond. Whether you’re mashing, roasting, frying, or crafting exquisite desserts, Dasheen delivers unparalleled quality and taste. Seek out this king of taros at your Asian grocery store or local market and experience its delicious potential!