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Learn moreTaro
Vegetable
Age Suggestion
6 months
Iron-Rich
No
Common Allergen
No
Warning
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.
When can babies have taro?
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.
How do you serve taro to babies?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
6 months old +:
Offer peeled, cooked, and mashed taro root and let baby try to self-feed. Fresh (sweet) or fermented (sour) poi may be served at this age. Alternatively, offer cooked, soft taro root cut into wedges about the size of two adult fingers pressed together. Chop cooked taro shoots and leaves to fold into egg dishes, mashed vegetables, grains, and other soft, scoopable foods. Avoid deep-fried taro (chips, fries, puffs, etc.) until after the second birthday to minimize the risk of choking.
9 months old +:
At this age, try serving cooked, soft taro root cut into bite-sized pieces, either on their own or in salads, soups, stews, and stir-fries. Or continue to offer larger wedges of cooked taro for practice with biting. You can also continue to serve poi and mashed taro, as well as finely chopped taro leaves that have been thoroughly cooked. Try offering taro dishes with bolder spices to introduce the child to the idea that foods can have different tastes depending on how they are prepared.
12 months old +:
Continue serving cooked, soft taro in bite-sized pieces, in larger wedges, or mashed, as desired. You can also take this opportunity to encourage utensil practice: offer bite-sized pieces of cooked taro along with a fork for the child to pick up independently. You can also try spearing the sweet potato while making a sound (boink!) to make it fun to use the utensil. Keep in mind that using utensils can be exhausting for new eaters, and many children toggle back and forth between feeding themselves with their fingers and utensils. Try not to apply too much pressure–consistent and accurate utensil use will come in due time–often sometime after the second birthday.
For more on the best and worst foods for babies, see our First Foods Essentials bundle.
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Is taro a choking hazard for babies?
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.
Is taro a common allergen?
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.
Is taro healthy for babies?
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.
When can babies have poi?
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.
Our Team
Written by
Dr. Rachel Ruiz
Pediatrician & pediatric gastroenterologist
Dr. Sakina Bajowala
Pediatrician & pediatric allergist/immunologist
Kim Grenawitzke
Pediatric occupational therapist, feeding & swallowing specialist, international board-certified lactation consultant
Venus Kalami
Pediatric registered dietitian & nutritionist
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