Pick the leaves along with the stalks, place them in a bowl of water and keep in a cool place. This way they will last for a few days with out getting dried.
Taro leaves are toxic in raw state. They should be cooked and consumed. Spread the Taro leaves with a spiced chickpea paste, then roll, steam, slice and deep fry or roll them up tightly, tie into knots, then simmer in coconut, red chilli, tamarind, coriander and garlic.
Taro leaves make an excellent accompaniment to curries and dishes containing coconut milk. Chopped leaves can be mixed into batters to prepare vadas or idlis.