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Lūʻau Leaf
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.
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.
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.
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.
$1.80
Original: $5.99
-70%Lūʻau Leaf—
$5.99
$1.80Description
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.
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.
