What method removes calcium oxalate crystals from Taro, making it safe to eat?

Boiling is the method that effectively removes calcium oxalate crystals from Taro, rendering it safe to eat. When Taro is boiled, the high temperatures help to break down the calcium oxalate crystals, which are responsible for the unpleasant taste and potential irritation when consumed raw. Boiling not only allows these harmful substances to dissolve in the water but also gelatinizes the starches in the Taro, improving its palatability.

Other cooking methods like frying, drying, and steaming may not adequately eliminate the calcium oxalate content. Frying can intensify the bitterness, and drying does not remove the crystals at all. Steaming might reduce some irritants but is generally less effective than boiling in fully breaking down those problematic crystals. Therefore, boiling is the most reliable method to ensure Taro is safe for consumption.