Taro
Colocasia esculenta
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Taro (Colocasia esculenta) is one of the world's most important root crops — a tropical perennial in the Araceae producing large, starchy underground corms that have been a dietary staple across the Pacific Islands, Southeast Asia, West Africa, and the Caribbean for thousands of years. Like all members of the Araceae family, taro is TOXIC RAW due to calcium oxalate crystals, but when properly cooked, it transforms into a creamy, nutty, potato-like staple that feeds over 100 million people globally.
• One of the world's oldest cultivated crops — domesticated over 9,000 years ago
• A dietary staple for over 100 million people worldwide, particularly in the Pacific Islands, West Africa, and South Asia
• TOXIC RAW — contains needle-shaped calcium oxalate crystals that must be destroyed by cooking
• The source of Hawaiian poi — the fermented taro paste that is the cultural heart of Hawaiian cuisine
• Taro leaves are also edible when cooked — a staple green in many Pacific and Asian cuisines
• The corms can weigh over 4 kg and provide more calories per acre than potatoes in tropical conditions
• Also called "dasheen" in the Caribbean, "eddoe" for smaller varieties, and "kalo" in Hawaii
Taxonomy
Kingdom
Plantae
Phylum
Tracheophyta
Class
Liliopsida
Order
Alismatales
Family
Araceae
Genus
Colocasia
Species
Colocasia esculenta
Colocasia esculenta was likely first domesticated in Southeast Asia or the Indian subcontinent approximately 9,000 to 10,000 years ago, though some evidence points to multiple independent domestications.
• Possibly the oldest cultivated crop on Earth — evidence of taro cultivation in Papua New Guinea dates to approximately 7000 BCE
• Cultivated in India since at least 5000 BCE
• Spread throughout the Pacific Islands by Austronesian peoples in prehistoric ocean voyages — taro was carried on canoes across thousands of kilometers of open ocean
• In Hawaii, taro (kalo) is considered an ancestor of the Hawaiian people — it is a sacred plant in Hawaiian mythology
• Traditional Hawaiian kalo cultivation involved complex irrigation systems (loi) built hundreds of years ago
• West African taro cultivation dates back several thousand years
• Introduced to the Caribbean and tropical Americas during the colonial era
• The genus Colocasia contains approximately 6 to 20 species
• Global production exceeds 12 million tonnes annually
• The species epithet "esculenta" means "edible" — ironic for a plant that is toxic raw
• Possibly the oldest cultivated crop on Earth — evidence of taro cultivation in Papua New Guinea dates to approximately 7000 BCE
• Cultivated in India since at least 5000 BCE
• Spread throughout the Pacific Islands by Austronesian peoples in prehistoric ocean voyages — taro was carried on canoes across thousands of kilometers of open ocean
• In Hawaii, taro (kalo) is considered an ancestor of the Hawaiian people — it is a sacred plant in Hawaiian mythology
• Traditional Hawaiian kalo cultivation involved complex irrigation systems (loi) built hundreds of years ago
• West African taro cultivation dates back several thousand years
• Introduced to the Caribbean and tropical Americas during the colonial era
• The genus Colocasia contains approximately 6 to 20 species
• Global production exceeds 12 million tonnes annually
• The species epithet "esculenta" means "edible" — ironic for a plant that is toxic raw
Colocasia esculenta is a large, herbaceous, perennial plant.
Plant:
• Erect, 60 to 150 cm tall
• Thick, stout, upright stems arising from the underground corm
Leaves:
• Large, peltate (shield-shaped — petiole attached in the center of the blade), 20 to 60 cm long and 15 to 40 cm wide
• Sagittate (arrow-shaped) to broadly ovate
• Dark green to purplish-green, glossy, with prominent venation
• Thick, fleshy, on stout petioles 60 to 120 cm tall
• The distinctive "elephant ear" shape
• Petioles may be green, purple, or variegated
Corm (the primary edible organ):
• Large, cylindrical to rounded, 10 to 30 cm long and 8 to 15 cm in diameter
• Brown, rough, fibrous skin with concentric rings
• Interior: white, cream, or pale yellow, very starchy, with a slightly mucilaginous texture
• Weight: typically 0.5 to 2 kg, sometimes over 4 kg
• Produces smaller secondary corms ("eddoes") around the main corm in some varieties
Flowers:
• Typical aroid inflorescence: spathe surrounding a spadix
• Spathe: 15 to 25 cm, yellowish-green outside, white inside, often fragrant
• Rarely produced in cultivation
Roots:
• Fibrous, arising from the corm
• Some types produce long, fleshy stolons ("taro runners")
Plant:
• Erect, 60 to 150 cm tall
• Thick, stout, upright stems arising from the underground corm
Leaves:
• Large, peltate (shield-shaped — petiole attached in the center of the blade), 20 to 60 cm long and 15 to 40 cm wide
• Sagittate (arrow-shaped) to broadly ovate
• Dark green to purplish-green, glossy, with prominent venation
• Thick, fleshy, on stout petioles 60 to 120 cm tall
• The distinctive "elephant ear" shape
• Petioles may be green, purple, or variegated
Corm (the primary edible organ):
• Large, cylindrical to rounded, 10 to 30 cm long and 8 to 15 cm in diameter
• Brown, rough, fibrous skin with concentric rings
• Interior: white, cream, or pale yellow, very starchy, with a slightly mucilaginous texture
• Weight: typically 0.5 to 2 kg, sometimes over 4 kg
• Produces smaller secondary corms ("eddoes") around the main corm in some varieties
Flowers:
• Typical aroid inflorescence: spathe surrounding a spadix
• Spathe: 15 to 25 cm, yellowish-green outside, white inside, often fragrant
• Rarely produced in cultivation
Roots:
• Fibrous, arising from the corm
• Some types produce long, fleshy stolons ("taro runners")
Taro corms and leaves are nutritionally important staple foods.
Per 100 g cooked taro corm:
• Energy: approximately 112 kcal
• Carbohydrates: 26.5 g (predominantly starch, with small, easily digestible granules)
• Protein: 1.5 g
• Fat: 0.2 g
• Vitamin C: 5 to 8 mg
• Vitamin E: significant amounts
• Potassium: 484 mg
• Phosphorus: 84 mg
• Magnesium: 33 mg
• Folate: moderate
Nutritional highlights:
• Taro starch has very small granules (1 to 5 microns) — among the smallest of any food starch — making it extremely easy to digest
• Often recommended for people with digestive difficulties and as baby food in many cultures
• Higher in fiber than potatoes
• Contains significant levels of vitamin E and antioxidants
Taro leaves (cooked):
• Excellent source of vitamin A, vitamin C, and calcium
• Higher in protein than the corms
• Contain significant iron and folate
• Must be cooked for at least 15 to 45 minutes to destroy calcium oxalate
Per 100 g cooked taro corm:
• Energy: approximately 112 kcal
• Carbohydrates: 26.5 g (predominantly starch, with small, easily digestible granules)
• Protein: 1.5 g
• Fat: 0.2 g
• Vitamin C: 5 to 8 mg
• Vitamin E: significant amounts
• Potassium: 484 mg
• Phosphorus: 84 mg
• Magnesium: 33 mg
• Folate: moderate
Nutritional highlights:
• Taro starch has very small granules (1 to 5 microns) — among the smallest of any food starch — making it extremely easy to digest
• Often recommended for people with digestive difficulties and as baby food in many cultures
• Higher in fiber than potatoes
• Contains significant levels of vitamin E and antioxidants
Taro leaves (cooked):
• Excellent source of vitamin A, vitamin C, and calcium
• Higher in protein than the corms
• Contain significant iron and folate
• Must be cooked for at least 15 to 45 minutes to destroy calcium oxalate
ALL PARTS OF TARO ARE TOXIC RAW due to calcium oxalate crystals.
• Contains needle-shaped calcium oxalate crystals (raphides) that cause immediate, intense burning, pain, and swelling of the mouth, lips, tongue, and throat
• The raphides are sharp, microscopic needles that physically puncture soft tissue and release irritant proteins
• Raw taro can cause severe irritation of the skin in sensitive individuals — always wear gloves when peeling
• Symptoms of ingestion: burning sensation, swelling of lips and throat, difficulty swallowing, excessive salivation
• MUST be cooked thoroughly — boiling for 20 to 45 minutes or baking until very soft
• Traditional cooking methods include boiling, steaming, baking in earth ovens, and fermenting (poi)
• Even the leaves contain calcium oxalate and must be cooked for 15 to 45 minutes
• Some varieties have higher oxalate content than others — modern breeding has produced lower-oxalate varieties
• Pregnant women and people with kidney problems should be especially cautious
• Peeling the corms removes the highest-oxalate portions
• Boiling in water and discarding the water is the most effective cooking method for reducing oxalate
• Contains needle-shaped calcium oxalate crystals (raphides) that cause immediate, intense burning, pain, and swelling of the mouth, lips, tongue, and throat
• The raphides are sharp, microscopic needles that physically puncture soft tissue and release irritant proteins
• Raw taro can cause severe irritation of the skin in sensitive individuals — always wear gloves when peeling
• Symptoms of ingestion: burning sensation, swelling of lips and throat, difficulty swallowing, excessive salivation
• MUST be cooked thoroughly — boiling for 20 to 45 minutes or baking until very soft
• Traditional cooking methods include boiling, steaming, baking in earth ovens, and fermenting (poi)
• Even the leaves contain calcium oxalate and must be cooked for 15 to 45 minutes
• Some varieties have higher oxalate content than others — modern breeding has produced lower-oxalate varieties
• Pregnant women and people with kidney problems should be especially cautious
• Peeling the corms removes the highest-oxalate portions
• Boiling in water and discarding the water is the most effective cooking method for reducing oxalate
Taro is a tropical crop requiring warm, wet conditions.
Planting:
• Plant small corms, corm sections, or "huli" (the top 2 to 3 cm of the corm with attached petiole)
• Plant 5 to 10 cm deep, 40 to 60 cm apart in rows 75 to 100 cm apart
• Plant in spring when soil and water temperatures exceed 20°C
Wetland vs. upland cultivation:
• Wetland (flooded): grown in paddies or marshy ground — produces larger corms
• Upland (dry): grown in moist but not flooded soil — produces smaller corms but easier to grow
Site:
• Full sun to partial shade
• Rich, moisture-retentive soil, pH 5.5 to 6.5
• Consistent moisture is critical — taro is NOT drought-tolerant
• Warm temperatures (25 to 35°C) throughout the growing season
Care:
• Keep soil consistently moist to flooded
• Mulch heavily to retain moisture
• Fertilize with compost or balanced fertilizer
Harvest:
• Harvest 6 to 12 months after planting when leaves begin to yellow and die back
• Dig corms carefully — they are easily damaged
• In wetland cultivation, pull the plant and shake off mud
• Cure in a warm, well-ventilated area for 1 to 2 weeks
• Store at 12 to 15°C with high humidity — do not refrigerate
Planting:
• Plant small corms, corm sections, or "huli" (the top 2 to 3 cm of the corm with attached petiole)
• Plant 5 to 10 cm deep, 40 to 60 cm apart in rows 75 to 100 cm apart
• Plant in spring when soil and water temperatures exceed 20°C
Wetland vs. upland cultivation:
• Wetland (flooded): grown in paddies or marshy ground — produces larger corms
• Upland (dry): grown in moist but not flooded soil — produces smaller corms but easier to grow
Site:
• Full sun to partial shade
• Rich, moisture-retentive soil, pH 5.5 to 6.5
• Consistent moisture is critical — taro is NOT drought-tolerant
• Warm temperatures (25 to 35°C) throughout the growing season
Care:
• Keep soil consistently moist to flooded
• Mulch heavily to retain moisture
• Fertilize with compost or balanced fertilizer
Harvest:
• Harvest 6 to 12 months after planting when leaves begin to yellow and die back
• Dig corms carefully — they are easily damaged
• In wetland cultivation, pull the plant and shake off mud
• Cure in a warm, well-ventilated area for 1 to 2 weeks
• Store at 12 to 15°C with high humidity — do not refrigerate
Culinary uses — Corm:
• Hawaiian poi — fermented, pounded taro paste, the most culturally important food in Hawaiian cuisine
• Boiled, baked, or steamed as a starchy staple — similar to potato
• Taro chips — thinly sliced and deep-fried
• In Indian cuisine: arbi sabzi (spiced taro), fried taro, taro curry
• In Chinese cuisine: taro cake (wu tao gou), taro in savory dishes, taro paste dessert
• In Japanese cuisine: satoimo (taro) in simmered dishes
• In West African cuisine: fufu, boiled taro with soups
• In Caribbean cuisine: dasheen, taro soup, callaloo
• Taro ice cream and bubble tea (in Asian cuisines)
Culinary uses — Leaves:
• Hawaiian luau — young taro leaves cooked with coconut milk
• Callaloo — Caribbean dish using taro leaves (or substitute greens)
• In Indian cuisine: patra (rolled, spiced, steamed taro leaves)
• In Samoan cuisine: palusami (taro leaves with coconut cream)
• Boiled or steamed as a green vegetable
Other uses:
• Taro starch used in food processing and as baby food
• Corms used as animal feed
• Ornamental varieties grown for dramatic landscape foliage
• Hawaiian poi — fermented, pounded taro paste, the most culturally important food in Hawaiian cuisine
• Boiled, baked, or steamed as a starchy staple — similar to potato
• Taro chips — thinly sliced and deep-fried
• In Indian cuisine: arbi sabzi (spiced taro), fried taro, taro curry
• In Chinese cuisine: taro cake (wu tao gou), taro in savory dishes, taro paste dessert
• In Japanese cuisine: satoimo (taro) in simmered dishes
• In West African cuisine: fufu, boiled taro with soups
• In Caribbean cuisine: dasheen, taro soup, callaloo
• Taro ice cream and bubble tea (in Asian cuisines)
Culinary uses — Leaves:
• Hawaiian luau — young taro leaves cooked with coconut milk
• Callaloo — Caribbean dish using taro leaves (or substitute greens)
• In Indian cuisine: patra (rolled, spiced, steamed taro leaves)
• In Samoan cuisine: palusami (taro leaves with coconut cream)
• Boiled or steamed as a green vegetable
Other uses:
• Taro starch used in food processing and as baby food
• Corms used as animal feed
• Ornamental varieties grown for dramatic landscape foliage
Fun Fact
In Hawaiian mythology, taro (kalo) is not just a plant — it is an ancestor. According to legend, the sky father Wakea and the earth mother Papa had a child who was stillborn and buried. From that grave, the first taro plant grew. Later, their second child was Haloa, the first Hawaiian person. This means Hawaiians consider taro to be their elder brother — a sacred relationship that dictates respect, care, and reverence for the plant to this day.
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