Taro has a sweet and pungent nature and a smooth texture. It has the functions of nourishing and moisturizing, softening and dispersing stagnation, resolving phlegm and regulating the stomach. Small taro can be eaten as vegetables and sweet soup, and is glutinous and delicious; large taro is not easy to cook and has a numbing smell, and is mostly used for medicinal purposes, such as making taro pills.

General preparation method of taro balls: dry and grind taro into fine powder. During processing, the powder is heated, juiced with 20% ginger, mixed with water (a method of processing traditional Chinese medicine) into pills, and made into mung bean-sized pills. Take 9 grams per serving, decoction of jellyfish skin and water chestnuts. It is mainly used to treat scrofula (cervical lymph node tuberculosis) whether it has ulcerated or not. It is also recorded in "Lingnan Medicine Collection Record": "Cook porridge with this. Grind it into powder and eat it as porridge. It can cure conjunctivitis and asthenia in children, and it can also be used by adults." It refers to the treatment of cervical lymphatic tuberculosis.