Tarud is a wild tuber, which grows in the form of a vine on forests, bushes and ridges of fields. It develops deep inside the soil, from above it is identified by leaves and vine. It grows naturally in hilly areas. Gets ready even without much care. In ancient times, when there was a shortage of grains, taroor was a great source of food and energy for the people. Even today it is known as a traditional diet in districts like Bageshwar. This tuber is considered an important part of the local food culture and forest-based lifestyle.

The process of removing Tarud is not easy. It is zig-zag and extends deep into the ground. Villagers first guess its root from the direction of the vine and the shape of its leaves. After this, digging is done carefully with a hoe or shovel so that the tubers are not broken. Many times, a tree weighing several kilos comes out of a single vine. Experience is needed while digging it out, because wrong digging can damage the tuber. This is the reason why this work is mostly done by experienced villagers or elders.

Kishan Malda, a local expert of Bageshwar, says that correct identification of Tarud is very important, because some wild tubers can also be poisonous. Its vine is long, leaves are wide and heart-shaped. The outer color of the tuber is brown and the inside is light white or yellow. Experienced people also identify it by its taste and smell. Raw taroor can be slightly bitter, hence it is considered important to boil it properly before cooking. It is not considered safe to pluck or eat it without local knowledge.

Taro is called root vegetable because it grows underground. Eaten directly as roots. Tuber-root food is important in hilly areas because it is available even in difficult geographical conditions. Tarood gives energy for a long time and makes the stomach feel full. This is the reason why in ancient times it has been a favorite food of laborers, travelers and farmers. Even today it is used in fasting and traditional dishes.

Ayurvedic physician Dr. Aizal Patel tells Local 18 that iron, phosphorus, calcium and fiber are found in good quantities in Tarud. Along with giving strength to the body, it is also helpful in removing anemia. The fiber present in it strengthens the digestive system and provides relief from problems like constipation. In rural areas it is also considered beneficial for children and the elderly. Consuming it in balanced quantity helps in increasing the immunity of the body.

Tarood is considered a tonic and digestive improver in Ayurveda. It is useful in weakness, fatigue and lack of energy. In some places it is also considered beneficial in joint pain and swelling. Consuming it after boiling or roasting it does not cause any side effects. Regular but limited consumption makes the body strong from within.

The names of Tarud change according to the region. In Kumaon it is called Tarud or Taud, while in Garhwal the name Taidu or Tedu is popular. The names may be different, but its importance is the same in every field. It is also mentioned in folk songs, proverbs and traditional dishes. This tuber is considered a symbol of the mountain’s folk culture and connection with nature.

Today, when people are moving towards processed food, it is important to save traditional food like taroor. It is not only healthy but also environment friendly. This tuber, which grows on the ridges of forests and fields, is a part of biodiversity. If the new generation understands its importance, it will be beneficial for both folk culture and health.