Best Method recommended method with best effort-to-efficacy tradeoff 1-2 weeks
Cool Dark Place or Refrigerated
- Do not wash until ready to use
- Store in a cool, dark, dry place or refrigerate in perforated bag
- Keep away from light to prevent greening
- Avoid damp spots to prevent rot
Cut/Prepared storage method for produce that has been cut open (shorter duration, different handling) 1-2 days
Cut Taro
- Store cut pieces submerged in water to prevent browning
- Refrigerate and change water daily
- Use soon—they oxidize quickly
Revival Tips
Discard any pink, blue, or off-smelling flesh; do not eat raw—taro must be cooked.
Fun Facts
- Taro must be cooked before eating—raw taro contains calcium oxalate crystals that can irritate the mouth and throat.