Referred to as the potato of the humid tropics, taro is a perennial tropical plant grown for its swollen rootstock and for its leafy vegetation. The plant rarely flowers or seeds and relies on the roots for vegetative propagation. Simply replanting a portion of the rootstock creates a whole new plant.

Depending on the variety, taro root has the resemblance of sweet potato in shape and the texture of a coconut - its skin course, hairy and knobby with shades of the earth. Its flesh can be stark white or lavender in color. It has a texture similar to a water chestnut. Its flavor is mild and slightly nutty.

Serving Ideas

A staple of Hawaiian cuisine, taro's starchy corm, or underground stem, is eaten principally as poi, prepared by mashing the cooked corm. Its steamed leaves (lu‘au) and flowers (pua) can be eaten alone, but are generally used in dishes with meats, fish, coconut milk, and other vegetables. It is often made into desserts such as bua loi.

Ethnic/Cultural Info

In Hawaii, taro (kalo) is a vital part of the cultural and agricultural traditions. Prior to western contact, when the population of Hawaii consisted exclusively of Hawaiians, taro was the major food staple. There were more than 300 recognized forms. Today, although taro shares its role as a staple with rice, potatoes, pasta, and bread, it remains an important crop to Hawaii. It is eaten principally as poi, prepared by mashing the cooked root. It is also grown for table taro and lu'au (leaf production).

Geography/History

Taro is native to southeast Asia and is one of the very first known cultivated vegetables. Taro is cultivated in swampy soils and flooded parcels along with rice and other semi-aquatic crops. It is also cutivated in upland conditions where it relies on rainfall and irrigation. It is widely cultivated today in tropical Africa, China and the Far East. Taro has a global culinary presence though. Over 10% of the world's population uses it as food staple. It is used in cuisines in over forty countries throughout Asia, Oceania, Europe, North America, South America, the Caribbean and Pacific islands.

Seasons/Availability

Big taro root is available year round.