How to Grow Taro and Eddoe
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Taro and Eddoe
Colocasia esculenta
vegetableTaro and eddoe are tropical root vegetables from the arum family, cultivated primarily for their starchy corms (underground tubers) and sometimes leaves. The plant features large, arrow-shaped leaves and produces edible corms in various sizes depending on variety. Both are staple carbohydrate sources in tropical and subtropical cuisines worldwide.
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Example Taro and Eddoe timeline · Pittsburgh, PA (Zone 6b)
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Plant Taro and Eddoe
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Taro and Eddoe
Around Aug 15≈ 120 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Taro and Eddoe dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9b-12; can be grown as annuals in zones 8-9 with protection
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Dormancy/Preparation
Pre-planting storage and preparationCorms are stored and prepared for planting. Selection of healthy, disease-free planting material is critical.
Choose corms 1-2 oz in weight with visible growing points. Store in cool, dry conditions until planting in warm weather (soil 65°F+).
Sprout and Early Growth
3-5 weeks after plantingShoot emerges from corm and first leaves unfold. Underground, the corm begins developing rootlets and cormel formation.
Maintain consistently moist soil and warm temperatures (75-85°F ideal). Keep soil rich in organic matter. Avoid waterlogging that causes rot.
Vegetative/Leaf Development
8-12 weeksPlant produces increasingly large arrow-shaped leaves on long petioles. The plant focuses energy on leaf production and establishment of root system.
Provide consistent moisture and begin light fertilization with balanced or nitrogen-rich fertilizer every 4-6 weeks. Mulch to retain moisture and regulate temperature.
Corm Expansion and Cormel Formation
6-10 weeksUnderground, the mother corm expands while eddoe varieties produce multiple small cormels around the mother corm. Leaf production continues but slows relative to corm growth.
Maintain consistent moisture and begin potassium-rich fertilization (higher K than N) to promote corm development. Hill soil around base if cormels are exposed.
Maturation
Final 4-8 weeks before harvestCorms reach marketable/edible size; leaves may begin to yellow slightly. Plant growth slows as energy concentrates underground.
Reduce nitrogen fertilization; continue adequate moisture and potassium. Prepare for harvest in 4-6 months from planting.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Remove infected leaves immediately; improve air circulation; avoid overhead watering; use fungicides like chlorothalonil or mancozeb if severe; plant resistant varieties
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Monitor leaf undersides; remove heavily infested leaves; use neem oil or insecticidal soap; encourage natural predators
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Increase humidity; spray with water to dislodge; use miticides or neem oil; maintain consistent moisture
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Remove by hand or with strong water spray; apply neem oil or horticultural oil; use insecticidal soap
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Ensure excellent drainage; avoid waterlogging; use disease-free planting material; remove infected plants; sterilize tools between plants
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and
Remove by hand; use copper barriers; reduce mulch thickness; apply iron phosphate-based baits
Uses
Staple Carbohydrate
CulinaryTaro corms are boiled, roasted, fried, or mashed as a starchy side dish throughout the Pacific, African, and Asian cuisines. The corms have a nutty flavor and creamy texture when cooked. [source]
Leafy Greens
CulinaryTaro leaves (da leafs) are cooked as nutritious greens, similar to spinach. Young leaves are tender; mature leaves require longer cooking to break down the flavor. Rich in vitamins A and C. [source]
Poi and Traditional Foods
CulinaryIn Hawaiian and Pacific island cuisine, taro corms are traditionally pounded into poi, a thick paste that is a cultural staple. Also used in curries, soups, and flour preparations. [source]
Traditional Medicine
MedicinalIn Ayurvedic and traditional Asian medicine, taro is used to support digestion, reduce inflammation, and provide easily digestible carbohydrates for recovery. Contains inulin which supports gut health. [source]
Gluten-Free Flour
HouseholdTaro corms can be dried and ground into a gluten-free flour suitable for baking and cooking, making it valuable for those with celiac disease or gluten sensitivity. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest corms 120+ days after planting when leaves begin to yellow or at 9-12 months for maximum size. In frost-free areas, carefully dig around plant base to reveal corm size before full harvest. Dig carefully to avoid damaging corms. For eddoe, harvest cormels (small corms) when 1-3 inches diameter. Taro corms store 2-4 weeks at room temperature in cool, dry conditions; longer storage requires 55-60°F with moderate humidity.
Fun Facts
- 🌱 Taro is one of the earliest cultivated crops, domesticated in Papua New Guinea and Southeast Asia over 10,000 years ago, predating rice cultivation in some regions.
- 🌱 Taro leaves contain calcium oxalate crystals that create a peppery, tingling sensation on the tongue when raw—cooking destroys these crystals, making the leaves safe and delicious.
- 🌱 Eddoe varieties produce multiple small cormels (up to 20+) around a central mother corm, making them more productive per plant than taro varieties, which typically produce 3-6 cormels.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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