Make no mistake, ube and taro are not the same. Ube and taro are root vegetables that are commonly used in Filipino cuisine, and each needs to be cooked before they are safe to consume.

Known locally as kalo, the plant has been fundamental to the Hawaiian diet and culture for centuries—but its future is uncertain. Once one of the world’s most cultivated root crops ...

The first consignment of 4,360 kilogrammes of taro, locally known as "kochur mukhi", was sent to France by local exporters WAK and SA Limited on December 4 last year, as per data of the Plant ...

The tree-shaped green plant will join 14 vegetables that have thus been designated: cabbage, cucumber, “satoimo” taro, daikon radish, onion, tomato, eggplant, carrot, green onion ...