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Taro

Kalo, Taro de chine, Chinese potato, Malanga

Araceae Colocasia esculenta (L.) Schott

Source: Magness et al. 1971
Taro has long been an important crop in the tropics. One type of Taro, the Dasheen, which see, is nearly free of crystals of calcium oxalate, which are abundant in the roots of other taros, and give them an acrid taste when raw. This disappears with cooking. Taro is the base of the popular Hawaiian dish "poi." While the corm is the main food, the young, unopened leaves are also used as greens, termed "luau' or "See coo." Some varieties are grown in water, others in upland culture. See Dasheen for cultural data.
Season, planting to harvest: 8 to 18 months. (13 months normal).

Production in U.S.: Hawaii produced 4,570 tons in 1968.

Use: As cooked vegetable.

Parts of plant consumed: Corms and young leaves prior to unfolding.


Last update June 27, 1996 bha