Steaming or boiling is the traditional Hawaiian method - when it's the consistancy of boiled spinach, you're good. A friend of mine cans his in salt water - kinda like cabbage. I don't have a canner... yet - but have an abundance of edible lu'au leaves. I've never heard of the drying method - where does that come from?
Be well,
Mike
Quote:
Originally Posted by JoeReal
One of the most common methods of breaking down the nasty crystals in Taro leaves is to air dry them. Then rehydrate and cook.
Some species would still have other poisonous substances no matter what kind of kitchen processing used.
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