Giant Taro

Alocasia macrorrhizos is native to tropical Asia and Australia.

• Found wild in the rainforests of Southeast Asia, Indonesia, the Philippines, Papua New Guinea, and northern Australia
• Has been cultivated for thousands of years as both an ornamental and emergency food plant
• Important in Polynesian culture as a secondary food crop after taro
• The genus Alocasia contains approximately 80 to 100 species, many grown as ornamental houseplants
• Introduced to tropical America, Africa, and the Pacific Islands
• In Australia, Indigenous peoples processed the corm as a food during times of scarcity
• The species name "macrorrhizos" means "large-rooted" in Greek

Alocasia macrorrhizos is a massive, erect, perennial herb.

Plant:
• Very large, erect, 2 to 5 meters tall
• Thick, stout, upright stems

Leaves:
• Enormous, sagittate (arrow-shaped) to cordate, 60 to 120+ cm long and 40 to 80 cm wide
• Dark green, glossy, with prominent palmate-pinnate venation
• Thick, fleshy, on stout petioles 60 to 150 cm long
• The "elephant ear" shape that gives the plant its common name
• Petioles attach to the leaf blade at or near the base (peltate to nearly so)

Corm (underground storage organ):
• Large, cylindrical, 20 to 40 cm long and 10 to 20 cm in diameter
• Brown exterior, white to cream interior
• Contains high levels of calcium oxalate — TOXIC RAW
• Very starchy when cooked

Flowers:
• Typical aroid inflorescence: a spathe surrounding a spadix
• Spathe: 15 to 25 cm long, greenish-yellow outside, white inside
• Spadix: shorter than the spathe

Berries:
• Small, red to orange, ovoid
• Contain several seeds

The corm provides significant calories when properly processed.

Per 100 g cooked corm:
• Energy: approximately 100 to 130 kcal
• Carbohydrates: 25 to 30 g (predominantly starch)
• Protein: 1.5 to 2 g
• Contains some B vitamins and vitamin C
• Potassium, phosphorus, and magnesium
• Good source of dietary fiber
• The large leaves, when properly cooked, also provide nutrients including protein, iron, and vitamins

Note: These values apply only to thoroughly cooked corm — the raw corm is toxic and inedible.

ALL PARTS OF GIANT TARO ARE TOXIC RAW due to calcium oxalate crystals.

• Contains needle-shaped calcium oxalate crystals (raphides) and possibly other toxic compounds
• Ingestion of raw plant tissue causes immediate, intense burning, pain, and swelling of the lips, tongue, mouth, and throat
• The raphides physically puncture tissue and release an irritant protein
• Can cause difficulty breathing, excessive drooling, and in severe cases, airway obstruction
• MUST be cooked for an extended period (often several hours) to break down the calcium oxalate crystals
• Traditional processing involves peeling, cutting into small pieces, and prolonged boiling or baking
• Even after cooking, some individuals are sensitive to residual compounds
• GIANT TARO IS CONSIDERED INFERIOR TO TRUE TARO (Colocasia esculenta) AS FOOD — it is more bitter and requires more extensive processing
• Some sources recommend against eating it entirely, reserving it for ornamental use
• Keep away from children and pets — even handling the sap can cause skin irritation

Giant taro is a tropical plant requiring warm, humid conditions.

Planting:
• Plant corms or offsets in spring, 10 to 15 cm deep
• Space 1 to 2 meters apart — plants are very large

Site:
• Partial shade to full shade — prefers the dappled light of forest understory
• Rich, moist to wet, humus-rich soil
• Tropical temperatures (20 to 35°C)
• High humidity

Care:
• Keep soil consistently moist — thrives in boggy conditions
• Fertilize heavily during the growing season
• Protect from strong winds that can tear the enormous leaves
• In cooler climates, dig corms in autumn and store indoors

Harvest (for food — with extreme caution):
• Dig corms after the plant dies back
• Must be peeled and cooked for many hours before eating
• NOT recommended as a food crop — true taro is superior

Culinary uses (ONLY when thoroughly cooked):
• In some Pacific Island cultures: baked in earth ovens for many hours
• In Southeast Asian cuisines: boiled and mashed after extensive processing
• Considered emergency food in many cultures — eaten only when better foods are unavailable

Ornamental uses (primary use):
• Dramatic tropical landscape specimen
• Grown around pools and water features
• Large container plant for patios
• Interior plant in very bright, humid spaces
• The massive leaves create an instant jungle effect in gardens

Other uses:
• Leaves used as temporary umbrellas in the tropics (can be over 1 meter long)
• Leaf stalks used as flotation devices in some Pacific cultures
• Traditional medicine for various external applications (NOT internal use of raw plant)