Dried Taro (Gabi) Leaves.
 
Taro leaves come from the taro plant (Colocasia esculenta), a tropical plant grown primarily for its edible root (taro or "corm"), but its leaves are also edible when properly prepared. They are commonly used in cuisines across Asia, Africa, the Caribbean, and the Pacific Islands.
 
Nutritional Benefits
 
Taro leaves are:
Rich in vitamins: especially A, C, and B-complex (like folate).
High in minerals: such as iron, potassium, calcium, and magnesium.
A good source of fiber: aids digestion and helps manage blood sugar levels.
Low in calories and fat.
 
Important Warning: Taro Leaves Must Be Cooked
Raw taro leaves contain calcium oxalate crystals, which can cause:
A burning or itching sensation in the mouth and throat
Stomach upset or irritation if consumed raw or undercooked
 
To make them safe to eat:
Boil or steam thoroughly (usually 15–45 minutes depending on the recipe)
Sometimes coconut milk or lime juice is added in traditional recipes to help neutralize the crystals
 
 Common Culinary Uses
Laing (Philippines) – Dried taro leaves cooked in coconut milk, chilies, and shrimp or meat.
Lu Pulu (Tonga/Fiji/Samoa) – Taro leaves wrapped around meat or fish, simmered in coconut cream.
Patra (India, Gujarat) – Taro leaves smeared with spiced gram flour paste, rolled, steamed, and sliced.
Ewedu Soup (Nigeria) – Sometimes taro leaves are used similarly to jute leaves in soups.
Stews and curries – Across various cultures, taro leaves are added for flavor, nutrition, and texture