Yo Mon Frozen Yogurt Press

You Say Potato, We Say Taro Root: Singing the Praises of Our Favorite Root Vegetable

When our patrons talk, we listen, and here’s what we’re hearing:  There is a small but devoted (and dare we say, growing?) group of Taro Root-loving frozen yogurt eaters out there!  And we love them!  If you haven’t tried Taro Root frozen yogurt, and you’re thinking, “That sounds gross; hand me a cup of Birthday Cake/ Cookie Mash, please,” we understand.  Birthday Cake/ Cookie Mash is really good, but sometimes you have to step outside of your taste bud-comfort zone and trying something new to fill da soul—something like Taro Root.

You may be wondering exactly what taro root is, so let us explain.  People have been eating (and loving!) taro root since the beginning of time.  It is a native of Southeast Asia and is primarily grown as a root vegetable (although its leaves are edible as well), and it is a staple of African, Oceanic and Asian cultures.  It is one of the earliest cultivated plants.  It’s thought to have originated in eastern India and Bangladesh before spreading all over the world, and eventually finding its way to the Caribbean and Americas via Africa.  Taro is considered inedible when it is raw and is best consumed with milk or other calcium-rich foods, so clearly it was made to flavor your frozen yogurt!  It’s known by lots of different names, but in its ornamental form, you probably know it best as ‘Elephant Ears.’

Taro is used in a similar way to potato but its nutritional qualities far outweigh the common spud.  For starters, taro has 3 times the dietary fiber of a potato, which is essential for proper digestive health, and it can fill you up faster with fewer calories (although it has more calories than potatoes, less is more when it comes to its ability to fill a wanga gut).  Taro also has a low glycemic index (as opposed to potatoes which have a high glycemic index), so that means that it affects blood sugar levels slowly, without the highs and lows of a food with a high GI.  Taro is a great source of potassium and has some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese and copper.  Taro leaves have good amounts of vitamins A and C, fiber and a relatively high amount of protein.  It all sounds great, but what about the taste, right?  Some people say it has a mild, nutty flavor or something similar to a sweet potato.

But, listen, don’t take our word for it, come in and give it a try!  You may find that Birthday Cake and Cookie Mash hold no charm for you after a cup of da Taro Root goodness.  You may be the next Yo Mon patron on Facebook saying, “When are you going to have Taro Root again, mon?”