Lūʻau (taro leaf) - most commonly used for making laulau. 

Lūʻau should be cooked for an extended period of time to remove calcium oxalate which causes a scratchy throat. Once cooked, your lau is great for making laulau or any dish that you need a creamy, savory, succulent green.

We source our lūʻau leaf from Kākoʻo ʻŌiwi and Local Harvest.