Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
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Taro leaves are heart-shaped, bright to deep green and they can span over a foot in diameter. The underside of the leaves have veins that branch out from the stem. Both the veins and stem will have a purple to red hue and are often variegated. Although taro is cultivated primarily for its roots, the leaves are wholly edible and have a tender-firm and succulent texture. The flavor is subtle, offering a pleasant nuttiness with an iron finish that is comparable to the flavor of spinach.
Taro leaves are available year-round.
The leaves of the taro plant roll out from stems erecting from the earth, reaching over six feet in height depending on variety. There are at least 87 varieties still recognized today. The leaves are also recognized as luau and elephant's ear.
Taro leaves offer a substantial amount of Vitamin A and C and they are are better source of protein than the plant's roots. The leaves, raw, are toxic however, and must be cooked or soaked for several hours before safely consuming.
Use taro leaves in an authentic Hawaiian laulau containing pork and salted butterfish. Spread them with a spiced chickpea paste, then roll, steam, slice and deep fry. The leaves can be rolled tightly, tied in a knot, then simmered in coconut, red chili, tamarind, coriander and garlic.
Taro leaves are used widely throughout Pacific Island cuisines. The most ubiquitous association is with Hawaii. The islands' famous luaus are named after the taro leaf. The celebrations, steeped in history, began with the first Polynesian settlers who brought taro plants with them by canoe.
Taro is a vigorous growing perennial plant native to southeast Asia. It is cultivated in swampy soils and flooded parcels along with rice and other semi-aquatic crops.It is also cutivated in upland conditions where it relies on rainfall and irrigation. It is widely cultivated today in tropical Africa, China and the Far East. Taro has a global culinary presence though. Over 10% of the world's population uses it as food staple.
Recipes that include Taro Leaves. One is easiest, three is harder.
|A Mad Tea Party||Patode/Alu Wadi (Taro Leaf Spirals)|
|Dalitoy||Tere Panna GanTi Butti - Colocasia Leaves in Garlic Coconut Sauce|