Taro Leaves

Taro leaves are the broad, dark green leaves of the taro plant, widely used as a cooked vegetable across the Pacific Islands, Southeast Asia, and parts of Africa. They have a mild, spinach-like flavour when cooked and a tender texture that works well in soups, stews, and wrapped dishes.

In Pacific Island cooking, taro leaves are essential — they’re used to wrap parcels of meat or fish with coconut cream (known as lu or palusami in various Pacific cultures), then baked or steamed until tender. In Filipino cuisine, they feature in laing, a dish of leaves simmered in coconut milk with chilli. In Australia, taro leaves can be found in Pacific Islander and Asian grocery stores.

Taro leaves must always be thoroughly cooked before eating. The raw leaves contain calcium oxalate crystals, which cause intense irritation to the mouth and throat. Extended cooking — typically at least 45 minutes — breaks down these compounds and renders the leaves safe and delicious.