Taro

Raw taro roots and leaves are toxic due to the presence of raphides (very small, needle-like oxalate crystals). Research has shown that thoroughly heat-cooking taro root and leaves is the most effective method of making them safe for consumption.

Well–cooked taro roots, shoots, and leaves may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. When offering taro to baby, make sure that all forms are thoroughly cooked, as raw taro can be toxic.

Across the world’s tropics, this vegetable goes by many names, including chēmbŭ, cocoyam, dasheen, eddoe, gabi, kalo, khoai môn, kochu, saru, and taro—a loanword from the language of the Māori people. That one plant holds so many names hints at how long its starchy tubers and giant leaves have nourished people. Wild taro plants originated in the tropics of Southeast Asia, where humans learned to cultivate the plant long ago. Migration, trade, and colonization brought taro to Africa, the Americas, and the Mediterranean region. Now hundreds of varieties exist, some with pure white flesh and others speckled with pink or purple flecks. The name “taro” also applies to different species (such as malanga and ube), but the information here refers to Colocasia esculenta—the scientific name for taro.

Yes. Well-cooked taro root, shoots, and leaves are rich in important nutrients for baby. When offering taro to baby, make sure that all forms are thoroughly cooked, as raw taro can be toxic.

Taro root offers carbohydrates, fiber, folate, magnesium, potassium, and vitamins B6, C, and E. Taro shoots offer fiber, fluid, potassium, and vitamins B6 and C. Taro leaves offer fiber, fluid, folate, calcium, choline, iron, and vitamin A. Together, these nutrients support baby’s energy to play and explore, digestive health, hydration, brain development, electrolyte balance, growth, red blood cells, iron absorption, bone density, immune function, vision, metabolic processes, and more.

★Tip: Use taro within a few days of purchase. Taro root does not keep long—even when properly stored in a cool, dark place.

No. Allergies to taro are rare, but cases have been reported. Individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome), and in particular, those with sensitivities to tree or grass pollen, may also be sensitive to taro. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity of taro for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

No. Cooked, soft taro presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve taro in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Babies can have poi as soon as baby is developmentally ready to start solids. Poi is a preparation of mashed, cooked taro that is a popular food in the Pacific Islands. Serve fresh (sweet) or fermented (sour) poi in a bowl and let baby self-feed. If baby needs help, you can pre-load a spoon with a small amount of poi and pass the spoon to baby. Note that homemade fermented poi, just like other fermented foods including yogurt or sauerkraut, can carry an elevated risk of foodborne illness, so make sure to prepare, store, and serve poi with care.