Colocasia, Elephant Ear, Chinese Taro 'Bun Long'

This is the most common of the "farmed "varieties, for both leaf production as well as tubers for shipping, --it is easy to grow and will...Read More do well in a wide range of conditions. The tubers store well and are very good to eat, --ALL PARTS OF THIS PLANT MUST BE COOKED BEFORE EATING. The leaf is used as a spinach substitute, --the leaves must be boiled in salt water to destroy the calcium crystals that irritate the mouth and throat.The root may be cooked any way Irish potato is cooked.
Taste test for Bunn Long
Bunn Long is the standard for Table Taro, it is used to make Taro Chips, --It is rich in flavor and very good, -it is much dryer than my Poi varieties and so can soak up a lot of butter,
Bunn long is a great tasting Table Taro, and the Leaves are good for cooked green and this Variety has very little Calcium oxalates, [Itch] and the leaves are among the very best [in my opinion] for cooking and using any way you would spinach.[ the leaves are very soft and tender after cooking] Cooking time for the leaves is at least15 min, this is less than most Taro varieties.