Taro leaves must be cooked before consumption and are best suited for applications such as steaming, frying, sautéing, and boiling. Gloves should also be worn when preparing the leaves to avoid skin irritation. Taro Leaves are commonly found in the authentic Filipino dish known as laing, which consists of wrapping chicken, pork, or salted fish in the leaves and then steaming in a coconut milk.

They can also be spread with a spiced chickpea paste, rolled, steamed, sliced, and deep fried or rolled up tightly and tied into knots and simmered in coconut, red chili, tamarind, coriander, and garlic. Taro leaves make an excellent accompaniment to curries and dishes containing coconut milk.