[Objective] To research the optimal methods for acerbity and dumb tastes removal from Colocasia esculenta (L.) Schott stems. [Method] Components with acerbity and dumb tastes in C. esculenta stems were processed by water boiling, ethanol and organic acid soaking, CO2, and salting. [Result] Calcium oxalate crystal, 3, 4-dihydroxybenzaidehyde and its glycoside in C. esculenta stems were the main irritant components in C. esculenta stems. They could be removed in different degress by the methods of boiling, ethanol, limewater soaking, salting and so on. [Conclusion] The acerbity and dumb tastes in C. esculenta stems were related to the calcium oxalate crystal, 3, 4-dihydroxybenzaidehyde and its glycoside. After long-time boiling, salting and the ethanol, organic acid and limewater soaking, the acerbity and dumb tastes reduced in different degrees. Among them, salting had the most significant effects in removing the acerbity and dumb tastes from C. esculenta stems. And verification test was conducted by HPLC. [Objective] To research the optimal methods for acerbity and dumb tastes removal from Colocasia esculenta (L.) Schott stems. [Method] Components with acerbity and dumb tastes in C. esculenta stems were processed by water boiling, ethanol and organic acid soaking, CO2, and salting. [Result] Calcium oxalate crystal, 3, 4-dihydroxybenzaidehyde and its glycoside in C. esculenta stems were the main irritant components in C. esculenta stems. They could be removed in different degress by the methods of boiling, ethanol , limewater soaking, salting and so on. [Conclusion] The acerbity and dumb tastes in C. esculenta stems were related to the calcium oxalate crystal, 3, 4-dihydroxybenzaidehyde and its glycoside. After long-time boiling, salting and the ethanol, organic acid and limewater soaking, the acerbity and dumb tastes reduced in different degrees. Among them, salting had the most significant effects in removing the acerbity and dumb tastes from C. esculenta stems. And verification test wa s conducted by HPLC.