Oh, taro! You might know it as that stunning, earthy purple root that makes everything from bubble tea to tropical desserts look like edible magic. But did you know you can actually pick your own taro right here in the Netherlands? Yes, on several friendly farms, you can wade into the lush, heart-shaped leaves (which, fair warning, look a bit like elephant ears) and carefully unearth these knobby, brown tubers yourself. It’s like a treasure hunt for your dinner plate—just bring a little muscle and a willingness to get your hands gloriously dirty.

The Pick-Your-Own Experience
Grab a few friends or the whole family. Taro harvesting is surprisingly social. You’ll be crouching in the soil, brushing off the earth with your fingers, and laughing at how oddly hairy these potatoes-from-another-planet feel. Kids love the “ooh, it looks like a fossil!” moment. The best part? No fancy tools needed—just your hands, a garden trowel for stubborn roots, and a basket to carry your haul. Pro tip: wear gloves if you have sensitive skin; raw taro can be a little itchy (it’s the calcium oxalate crystals, totally harmless once cooked).

Once you’ve wrestled a dozen or so from the ground, you’ll feel like a champion farmer. Now, what to do with all these purple gems?

If it’s a vegetable (which it is!) – Two Cooking Recipes

1. Creamy Taro & Coconut Curry
Because taro loves creamy, saucy hugs.

  • Peel and cube 500g taro (use a peeler—it’s coarse skin, but satisfying).
  • Sauté 1 diced onion + 2 minced garlic cloves in coconut oil.
  • Add 1 tbsp curry powder, a pinch of turmeric, and stir for 1 minute.
  • Toss in the taro cubes, 1 can of coconut milk, and 1 cup vegetable broth.
  • Simmer 20 minutes until taro is tender but not mushy.
  • Finish with lime juice, fresh cilantro, and serve over jasmine rice.

2. Crispy Baked Taro Fries
The perfect side that beats potato fries in the color department.

  • Peel taro and cut into thin sticks (like fries).
  • Soak in cold water for 20 minutes to remove excess starch.
  • Pat dry, then toss with olive oil, salt, smoked paprika, and garlic powder.
  • Spread in a single layer on a baking sheet.
  • Bake at 200°C (400°F) for 25–30 minutes, flipping halfway, until golden and crispy.
  • Serve with sriracha mayo or a yogurt-dill dip.

For a Cocktail – Taro Horchata Rum Fizz
Yes, taro can drink, too.

  • Boil 200g peeled, cubed taro in water until soft. Drain and blend with 1 cup milk (dairy or oat) and 3 tbsp sugar until smooth.
  • In a shaker with ice, combine: 60ml white rum, 1/2 cup taro milk, 1 tbsp lime juice, and a dash of vanilla.
  • Shake well and strain into a tall glass filled with crushed ice.
  • Top with soda water and a mint sprig. It’s creamy, floral, and just sweet enough.

Bonus Decoration Idea (since it’s also a beautiful root)
If you pick a few taro leaves too (yes, they’re edible after cooking, but also stunning as decor), stick them in a tall glass vase. The dark green, veiny leaves look like living art. Pair with a few dried taro roots in a bowl on your coffee table—they’re weirdly sculptural.

Now go on, get your hands dirty, and bring home some purple magic. Your kitchen—and your cocktail hour—will thank you.