I thought everything from my vegetable garden was directly consumable. In our culinary exploration, we turned our attention to taro leaves — a vibrant green often celebrated for its taste and health benefits. (read my article- “December with Taro leaves” for more)
Unveiling the Hidden Culprit: Oxalates
For individuals with kidney-related issues, including those at risk of developing kidney stones, can avoid Taro from there plate. Taro is rich in oxalates. Oxalates, when consumed in excess, can contribute to the formation of kidney stones, posing a risk for renal health.
How to remove oxalate?
Boil the leaves for a few minutes until they achieve a soft, palatable texture. This not only enhances their taste but also deactivates oxalates, making them safer for consumption.
Eat Taro like this 👇
I like to add Taro leaves to soups, stews, and casseroles, making them a versatile vegetable. My mom uses to delicately wrap the steamed leaf around a decadent coconut filling. It gives an earthy aroma filling the air. No doubt, as always mom’s recipe will be the best.😄