Taro

Taro

　　Taro (yù nǎi), commonly referred to as "yu," is known in everyday language as "taro." It is a monocotyledonous plant belonging to the Araceae family and is a perennial herb. Its leaves are ovate, with long, thick petioles. The flowers are yellowish-green. Underground, it has a fleshy corm rich in starch, which is edible. Taro is widely cultivated in southern China.

　　Taro is highly nutritious, with its corms containing up to 70% starch. It can be used both as a staple food and as a vegetable, making it a nourishing food suitable for all ages and a valuable vegetarian option for autumn tonics. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamins B1 and B2, saponins, and many other components. Traditional Chinese medicine regards taro as sweet, pungent, and neutral in nature, entering the intestines and stomach. It is believed to benefit the stomach, relax the bowels, relieve constipation and dissipate nodules, nourish the spleen and liver/kidneys, and enrich essence and marrow. It has certain auxiliary therapeutic effects on conditions such as constipation, goiter, scrofula, mastitis, insect or bee stings, intestinal parasitic masses, and acute arthritis. However, it should be noted that taro must not be rubbed or applied to healthy skin, as it may cause dermatitis. In case of occurrence, gently washing with ginger juice can help.

　　There are many ways to eat taro: boiling, steaming, stewing, roasting, baking, stir-frying, or braising. The most common method is to boil or steam the taro and then dip it in sugar. Another popular dish is taro braised with meat, or taro cut into cubes and cooked with corn to make porridge. It should be noted that taro contains a relatively high amount of starch and should not be consumed in excess in one sitting, as overconsumption may lead to bloating. Eating it raw also carries mild toxicity.

　　In the southeastern coastal regions, there is a custom of eating taro during the Mid-Autumn Festival. Legend has it that during the Ming Dynasty, Japanese pirates invaded the southeastern coasts of China, bringing great suffering to the local people. Qi Jiguang was ordered to resist the pirates and achieved significant victories. On the day of the Mid-Autumn Festival, the Qi family army celebrated the festival in their camp. In the middle of the night, the pirates launched a surprise attack, surrounding the Qi army on a mountain and cutting off their supplies. After several days, the soldiers had no choice but to dig up many wild taros, which turned out to be delicious although they didn’t know what they were called. Qi Jiguang said, “To commemorate the fallen soldiers, let’s call them ‘Nànyùn’ (meaning 'encountered hardship')." One night, after having a hearty meal of the so-called “Nànyùn,” the Qi army bravely broke through the encirclement and annihilated the sleeping pirates. Since then, people in the southeastern coastal areas have eaten sugar-braised taro during the Mid-Autumn Festival to remember the national crisis and Qi Jiguang’s achievements in resisting the pirates. Over time, “Nànyùn” gradually became known as “yùnǎi” (taro).

　　The dessert made from taro, "Osmanthus Sugar Taro," is particularly distinctive and mouthwatering, making it an essential delicacy for families in the Jiangnan region during the Mid-Autumn Festival in August. Taicang grows more than 8,000 acres of taro year-round, with an annual production of over 20,000 tons.