Thousands of miles from the Hawaiian Islands, a growing group of Native Hawaiians work the soil in the metropolitan area of ...

It's been cultivated for thousands of years and boasts hundreds of varieties, but what is taro, exactly? We've got everything ...

Taro root and its edible leaves are packed with antioxidants. Quercetin, which comes from the vegetable’s purple pigment, is a powerful antioxidant that protects your body from free radicals.

Wash taro or spinach well in cold water, remove stems and any tough veins. Blanch spinach leaves briefly just long enough to soften or boil taro leaves for 45 minutes. Drain in a colander. Wash and ...

I decided to simmer collard greens and kale with taro leaves, ham hocks, kalua pig and local-style “smoke meat” to mimic my luau stew. In the South, the liquid from boiled greens is called ...

They have large dark leaves and white stems. They are slightly bitter and have that earthy taste, which is similar to taro leaves - the traditional ingredient for laing. To use silverbeet ...