Plant Database Taro
Colocasia esculenta · Araceae (aroid family)
A staple root crop grown for its starchy corms and leafy greens, in flooded patches or moist upland beds.
Taro is grown for its starchy underground corm and its large, heart-shaped leaves. Some varieties are grown in flooded patches, others in moist upland soil. In a food forest, upland taro fits in the wet, partly shaded spots under bananas and along swales.
Taro is one of the oldest cultivated crops. It was domesticated in Southeast Asia and is a staple food across Asia, Africa, and the Pacific. Both the corms and the leaves are eaten, always cooked.
Taro grows in the moist understory of a staple-focused guild, beside banana and under young breadfruit.
Corms are usually ready 9–12 months after planting, when the leaves get smaller and start to yellow. Young leaves can be harvested sooner, taking a few from each plant.
Never eat taro raw. All parts contain calcium oxalate crystals that irritate the mouth and throat. Corms and leaves must be thoroughly cooked. Wear gloves when peeling corms if your skin is sensitive.
General guidance for Kauaʻi; conditions vary by site. Check any new plant at plantpono.org before planting.
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