Description: The eddo is sometimes called the “potato of the tropics”. The eddo is also known as taro (root), dasheen, eddo or kale.

Its barrel-shaped outside has inedible “hairy” skin. Inside its flesh can range from white to gray.

Eddos have a light crumbly texture with a slightly sweet flavor, somewhat like a potato. Like a potato, eddos can be roasted, fried or boiled. After cooking they can be sliced, grated or mashed.

Eddos can replace the potato in many dishes.

Two important notes:

  1. Use protective rubber gloves when handling eddos, you may be allergic to the skin.
  2. The eddo is toxic in its raw form so always cook it before eating.

Taste: Larger eddos posses more of a nutty flavor, while smaller ones tend to be moist and smooth

Selection: Choose firm, dry tubers that do not show signs of shriveling or mold.

Ripening: Not necessary

Season:  All Year

Brooks Origin: Costa Rica

Nutritional Info:

  • Serving size 2/3 cup
  • Calories 90
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrates 22g
  • Dietary Fiber 3g
  • Sugars 1g
  • Protein 1g
Eddos or taro in the field
Eddos or taro in the field

For our retailers and wholesalers

Ethylene Production: None

Ethylene Sensitivity: None

Shelf Life: Store eddos in a cool, dry place. Do not place in the refrigerator. Use tubers immediately once they become slightly soft. Eddos last approximately 3-4 weeks.

Storage Temperature: 50° – 55°F

Storage Humidity: 85% – 90%