The many benefits of taro root

Taro, commonly known as taro root, is the thick, tuber stalk of the taro plant. It is usually prepared like a potato, as it is equally starchy and similar in flavour. It is an important part of global cuisine and diet, as it has been for thousands of years. It is commonly called “kochu” in Bangladesh and often seen to be consumed fried in mild spices or cooked with curry with small shrimps. This nutritional vegetable is a powerhouse of benefits for good health and wellness.

One of the most important functions of taro root is its role in digestion. The high level of dietary fibre found in taro root helps to add bulk to our stool, thereby helping food move through the digestive tract and facilitating improved digestion and gastrointestinal health. This can help prevent certain conditions such as excess gas, bloating, cramping, constipation, and even diarrhea. Dietary fibre found in taro root can also help lower the chances of developing diabetes since it regulates the release of insulin and glucose in the body. Taro contains various antioxidants, including beta-carotene and cryptoxanthin which can help improve vision. Vitamin E and Vitamin A found in taro root help eliminate adverse skin conditions and boost overall cellular health, leading to wounds and blemishes healing faster. Taro is thus nature’s little secret to a healthier skin!

Md Selim Hossain, a taro farmer from Tirerhat, Jashore, shares his experience of growing this vegetable. Though taro can be grown throughout the year, warm weather conditions are particularly suitable for it to grow in well-drained loamy soils. Initially, 15 days are required for the land to get dry. Then, fertilisers such as TSP, urea and potash are applied on the land; potash is a very important fertiliser for growing taro root. Furadan pesticide is also applied on the land along with fertilisers. Taro root saplings are planted on the same day as fertilisers and pesticides are applied. Irrigation is done a week after planting the saplings. It takes about a month for the taro root to sprout and develop as a plant. Once the plants are grown, the soil has to be loosened and fertiliser needs to be added again. This accelerates the growth of the plant. It takes around six months to obtain and harvest well-grown taro root.

Selim Hossain, along with many farmers of the area, provides vegetables for Shwapno under the Shuddho project. According to Selim, this initiative has helped him adopt the right agricultural practices for growing taro root, especially in terms of learning about how much fertiliser or pesticide should be used. Farmers also have an opportunity to learn about the interval period between pesticide application and harvesting, known as the Pre-Harvest Interval (PHI).

Taro root contains a wealth of organic compounds, minerals, and vitamins that can benefit our overall health in a number of ways. So the next time you spot taro root in the vegetable section, make sure to grab it for yourself.

A joint initiative of Shwapno and The Daily Star