The Hawaiian tuber TARO is a starchy root vegetable that is widely cultivated in tropical and subtropical regions. It is an important part of the traditional Hawaiian diet and is used in many dishes, including poi, a popular Hawaiian dish made from mashed TARO root. TARO is also used to make a variety of other dishes, such as chips, breads, and desserts. The plant is also used medicinally for its anti-inflammatory and antioxidant properties.