Colocasia esculenta
Non-native - Canoe Plant
Family: Araceae
Size: Up to 4' high
Taro (Kalo in Hawaiian) is a traditional staple of the native cuisine of Hawaii.
Root (corm) is edible.
Some of the uses for taro include poi, table taro (steamed and served like a potato), taro chips, and luau leaf (to make laulau).
Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor and the leaves are a good source of vitamins A and C and contain more protein than the corms.
Before taro can be eaten, all parts of the plant must be cooked in order to break down the needle-like calcium oxalate crystals present in the leaves, stem and corm. These crystals could be extremely irritating to the throat and mouth lining, causing burning and stinging sensation.
Taro and its various preparations have traditionally been used as an herbal remedy for ailments including: stomach ailments, infection, bleeding, insect sting, fever thrush, cysts and conjunctivitis.
Taro at Yum garden
Two varieties of Taro at Yum garden
Taro leaf
Taro plant in bloom
Taro flower
Taro Leaf
Taro at raised bed in front of Guest Services