Taro leaves
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Taro is native to Southeast Asia and some estimate that it was being cultivated before 5000 BCE. As for its leaves, they are widely used throughout the Pacific Islands, and the most ubiquitous association is with Hawaii where the islands' famous luaus (feasts) are named after the Taro leaf. Besides, these leaves are medium to large in size, dark green in color, not to mention that they are tender and have a mild, nutty flavor with a slightly metallic, iron taste. Nutritionally, taro leaves are an excellent source of ascorbic acid and dietary fiber, and also contain thiamin, riboflavin, iron, phosphorus, zinc, vitamin B6, vitamin C, niacin, potassium, copper, and manganese. In addition, they may help boost the immune system and protect vision health. When it comes to cooking, taro leaves are best suited for applications such as steaming, frying, sautéing, and boiling
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