Laing or Taro Leaves from Bicol 100g - Dried green leaves - Vacuum sealed - For cooking use - Kitchen ingredient

🍃 DRIED TARO LEAVES (Dahon ng Gabi / Laing)Dried taro leaves are the key ingredient that gives Laing its name and character. In Bicol, they're also called "natong". The word "laing" literally means "dried" — referring to these sun-dried leaves.📌 What Are They?Leaves of the taro plant (Colocasia esculenta), harvested young, shredded, and sun-dried until crisp. Drying removes moisture and drastically reduces calcium oxalate crystals — the compound that causes the "itch" in fresh taro.☀️ How They're MadeHarvest young, healthy taro leavesShred or tear into stripsLay on woven trays (bilao) under direct sunlight for 1–2 daysUntil dark green, brittle, and completely dry — no flexibility left✅ How to Choose Quality LeavesColor: Dark green → brownish-greenTexture: Dry, brittle, crumbles easilyAvoid: Still flexible, smells musty, discolored, or with thick stems left on⚠️ The "Itch" Factor — Why Dried > FreshFresh taro leaves are full of calcium oxalate crystals (raphides) that sting and irritate your mouth/throat.Drying neutralizes most of these crystalsLong simmering in coconut milk finishes the jobGolden Rule: Never wash dried taro leaves with water! Keep them dry until they go into the pot.🧪 Nutrition (per 100g dried)Calcium: 2,292mg — 305% Daily Value 🦴Iron: 38.5mg — 320% Daily Value 🩸Fiber: 25g — 125% Daily ValueAlso high in Vitamins A, C, B-complex, and antioxidants🍳 Cooking Tips for LaingDo NOT stir for the first 15–20 minutes — let leaves soften gently in coconut milk steamSimmer slowly 30–45 mins totalCook until oil separates from the cream — that's when it's truly done!📋 Quick Laing Recipe (with dried leaves)TableIngredientAmountDried taro leaves100gCoconut milk3 cupsCoconut cream1 cupPork belly (optional)150gShrimp paste (bagoong)2–3 tbspGinger, garlic, onion1 thumb + 4 cloves + 1 largeSiling labuyo3–5 pcsSteps: Sauté aromatics + pork → add coconut milk + bagoong → arrange dried leaves on top → simmer 20 min NO STIR → add chilies/seafood → simmer 10–20 min more until thick → serve hot with rice! 🍚