One of the oldest cultivated food plants; a staple corm across the Pacific, Asia, and Africa. Toxic raw, safe and versatile once cooked.
Always cooked — steamed, boiled, or roasted; pounded with water into poi; simmered in stews and coconut curries; the young leaves are cooked as greens (lūʻau)
Traditional
Educational information only — not medical advice, and not evaluated by the FDA. These statements are not intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified healthcare provider before using any ingredient therapeutically, especially if pregnant, nursing, or taking medication.
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