**芋莖**俗稱「芋橫」（台語）。It is the stem that grows on the upper section of taro and is also a common dish in Hakka cuisine. In Taiwan, taro production areas are mainly distributed in Kaohsiung Jiaxian, Pingtung Gaoshu, Taichung Dajia and other places, and taro stems have become a common delicacy in these producing areas.

The edible parts of taro stems include underground bulbs and petioles. Underground corms contain nutrients such as starch, dietary fiber, mucin, potassium, magnesium, calcium, phosphorus, zinc and iron. They are very suitable for the elderly, children, people with weak stomachs and recovering patients. Because it is rich in starch, indigenous people such as the Yami people regard taro stems as a staple food.

The leaves are large, shaped like short arrows, with long handles, and are green.

The inflorescence of taro is its reproductive part and has certain characteristics.

1. **Buddha flame inflorescence**: The inflorescence of taro belongs to Buddha flame inflorescence. The characteristic of this inflorescence is that its shape resembles a Buddha flame, hence its name. Specifically:

- The spathes vary in length, generally about 20 centimeters long.

- The tube is green, about 4 cm long, 2.2 cm thick, and long oval in shape.

- The eaves are lanceolate or oval, about 17 cm long, unfolded into a boat shape, with the edges rolled in, and the color ranges from light yellow to greenish white.

2. **Spike**: The spadix is ​​located within the spathe and has the following characteristics:

- About 10 cm long, shorter than spathe.

- The female inflorescence is located in the lower part, 3-3.5 cm long.

- Neutral inflorescence is located in the middle, 3-3.3 cm long.

- The male inflorescence is located in the upper part, 4-4.5 cm long, with a narrow apex.

- The appendage is diamond-shaped and about 1 cm long.

Africa has the largest taro planting area in the world, followed by Asia and Oceania. According to statistics, as of 2020, the global taro planting area is 39,000 hectares, a decrease of 2.5% from the same period last year.

Taro is native to tropical places in China, India, and the Malay Peninsula. It has been cultivated in northern and southern China for a long time, and is also popular in tropical areas such as Egypt, the Philippines, and Java, Indonesia, and is regarded as a major food. Since taro likes high temperature and humidity best, the farther south the cultivation habit is, the more prosperous it becomes.

In Taiwan, taro is widely grown in places such as Jiaxian District and Namasia District of Kaohsiung City, Dajia District of Taichung City, Gaoshu Township of Pingtung County, Gongguan Township of Miaoli County, and Lieyu Township of Kinmen County.

In short, taro is widely grown around the world. It is not only a delicious food, but also has rich nutritional value.

1. Cooking uses: The underground stems of taro are rich in starch and are suitable for various cooking methods. You can use it to make taro powder, taro puree, taro cake, taro ice, taro cake and other delicacies.

2. Wrap food: The wide and smooth leaves of taro can be used to wrap food, such as wrapping meat or other ingredients.

3. Medicinal value: Taro contains plant alkaloids and cannot be eaten raw, but it has certain medicinal value in traditional Chinese medicine. The Ming Dynasty's "Compendium of Materia Medica" records that taro has the effects of widening the intestines and stomach, treating irritability, breaking blood, and removing dead muscles.