Get To Know Dasheen

Growing up, I remember seeing flower beds and gardens while riding my bicycle through the neighborhood. I enjoyed looking at the numerous vivid colors of floral arrangements while the bees battle for pollination.

I remember my childhood days of learning different plants' names and ideal seasons to plant for a plentiful harvest.

The tropical leafy green originated from areas of East India to Southeast Asia.

Also known as taro, dasheen is a popular food staple in Africa and South India. It's also an important food crop in Japan, China, and the West Indies.

Scientifically known as Colocasia esculenta, dasheen is an herbaceous perennial plant with heart-shaped green leaves grown in wetlands and upland warm areas.

Out of all the leafy greens I've learned of in my early [cooking] days, I'm intrigued about dasheen plants. Dasheen plants are very interesting -- from the leaf shape to their nutritional value.

Dasheen is packed with antioxidants.

Antioxidants are essential for everyday overall health ranging from cell damage repair, healthy hair, and combating flu symptoms.

Cryptoxanthin, found in taro roots, is an antioxidant for reducing harmful ocular cells and muscular degeneration.

Dasheen is a good source for quercetin, an antioxidant with anti-cancer properties.

According to a report published by the Institute For Cancer Research and World Cancer Research Fund proved eating leafy greens, like dasheen and taro roots, can lower the risks of developing lung and oral cancers.

Dasheen helps with athletic recovery.

Sore muscles and cramps are an athlete's nightmare.

Dasheen offers nutrients that can offset soreness and restore energy.

Minerals, like copper and iron, are packed in the international staple's leaves and hearty roots.

Dasheen and taro leaves offer copper and iron which are needed for energy production, muscle recovery, and combat fatigue.

Dasheen is a good source of dietary fiber.

A healthy digestive system is essential for regular bowel movements.

You'll find dasheen is rich in vitamins, minerals, and carbohydrates, like vitamin A and C, phosphorus, and magnesium, as much as flavor.

One serving of dasheen's leafy greens equals almost thirty grams of fiber!

Eating foods that provide dietary fiber is necessary to reduce stomach-related issues, such as cramping, gas, and constipation.

Dietary fiber can also help you lose weight while keeping your trips to the bathroom on a regular schedule.

Introduce dasheen to your table...

There are a few ways to prepare the ornamental plant for the table any time of the day.

Dasheen's elemental flavor and texture are along the lines of Jerusalem artichoke or potato! Protected by an outer brown skin, the potato-like vegetable possess white flesh with purple freckles.

In the West Indies, dasheen's root is cooked the same as a regular potato.

I recommend using gloves to clean the taro root because the pungent smell on the root's skin transfers to your fingers.

Young taro leaves should be boiled twice to remove the acidic flavor. Alternatively, you can steep the taro leaves in cold water overnight.

Cooked and pureed taro leaves with minced garlic, olive oil, kosher salt, and saltfish is a perfect Caribbean meal known as callaloo, identical to spinach. Callaloo pairs well with sweet potatoes and crab legs.

Saute taro leaves until wilted. Sprinkle a few dashes of Stella Bistro Foods Universalt Sultry Spice and Stella Bistro Foods Rustic Italian Sultry Spice. Toss in a few roasted red pepper strips and continue to cook until the taro leaves are dark green. Drizzle a little balsamic glaze and serve.

I've discovered methods of cooking taro's root were limitless because I can cook them like a potato!

You can fry, mash, bake, or grate taro's root atop salads as a garnish.

What's your favorite way to cook dasheen and taro plants?

Let's begin the tasty conversation below!