There is evidence that it was first cultivated in India nine thousand years ago, long before the cultivation of rice. There are a few different varieties of taro, the large tuber ranging in shape from fat oval and almost round to oblong. The thick, rough, and ringed skin can be dark, muddy brown or lighter shades and is sometimes hairy. The flesh ranges from pure white and cream to purplish gray, often speckled with pretty purplish red or brown markings. The main tuber of the taro plant is large and fat, but along the stringy roots that spread out deeper into the soil may be found small, baby-sized ones.
Asian markets carry both the small and large tubers.
The small ones can simply be boiled whole in salted water, then peeled and snacked on like a yam. The large tubers, however, should be peeled and cut into smaller chunks before cooking. For a richer and creamier consistency, I prefer the medium to large tubers that have a dark muddy look and especially ones with clear, reddish veining on white flesh. To make sure, I sometimes scrape a small section of skin with my thumbnail to check. Select a taro that is firm, without any soft spots and traces of mold.