The taro leaves have withered — time for harvest. The stems are edible too, so I dug them up before frost could soften them.
November 2020
Hmm... root vegetables still don’t seem to grow very well here.
Each bulb is small, but growing them myself makes the harvest all the more rewarding.
The central part of the taro (what was it called again?) has a slightly different texture but is delicious too — so I harvested that as well.
Almost every part of the taro can be eaten. The stems can be made into zuiki (dried taro stalks).
First, I removed the withered leaves and kept only the stalks.
Next, I peeled the outer skin with a knife. Normally it’s easier to peel after letting them dry a little, but due to time I did it right away.
Finally, I hung them to dry in the cold autumn wind. Once dried, they should be stored away from moisture. The dried stalks make a flavorful broth — great for stews and miso soup.
