How to Grow Taro Root
Taro root, also known as corm, was not a strange sight to see at any produce market where I grew up, in the Philippines. Taro root is a vegetable crop and is called "gabi" in Tagalog language. Not only is the taro root eadible, but also its stalk and leaf. The root is starchy just like potatos, but can be a bit slimy while peeling and even when it is cooked. I usually wear thin gloves when I peel them as they can make your palm itchy and flaky. Despite this, the root crop is delicious and also the leaves (see Recipes). The first time I tried growing taro root was in 2011 and I thought it was pretty successful. I got the tubers basically from the store and kept them in storage (dark, room temperature area) until they started to sprout as shown in the picture. 
How to plant. Plant the bulb 2 to 3 inches deep. Make sure that the ground is consistently moist. As you can see in the picture, the plant will grow to about 3 - 6 feet tall and about 1 1/2 feet wide, so make sure you space the planted bulbs accordingly.
Harvest. You can harvest taro roots just like you would harvest sweet potatoes or potatoes. Generally, taro root will be ready to harvest when you notice the leaves are starting to wilt.
Health Benefits. (http://www.nutrition-and-you.com/taro.html)
Taro or dasheen corms have more calories than potatoes. 100 g provides 112 calories. Their calorie mainly comes from complex carbohydrates known as amylose and amylopectin. However, they are very low in fats and protein than in cereals and pulses. Their protein levels are equivalent to that of other tropical food sources like potato, cassava, banana, etc. The corms, however, are free from gluten. They feature high quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins. It is one of the finest source dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food helps gradual rise in blood sugar levels. Taro leaves as well as yellow-fleshed roots have significant levels of phenolic flavonoid pigment antioxidants such as �-carotenes, and cryptoxanthin along with vitamin A. 100 g fresh taro leaves provides 4825 IU or 161% of RDA of vitamin A. Altogether, these compounds are required for maintaining healthy mucus membranes, skin and vision. Consumption of natural foods rich in flavonoids helps to protect from lung and oral cavity cancers. It also contains good levels of some of valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin. Further, the corms provide healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.
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