How to Grow Hawaiian Taro
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Hawaiian Taro
Colocasia esculenta var. esculenta
vegetableHawaiian taro, also known as kalo, is a tropical root vegetable with large, heart-shaped leaves and edible corms (underground tubers). It has been a staple crop in Hawaiian culture for over 1,500 years and is central to traditional Hawaiian food systems. The plant produces both edible corms and nutritious leaves that are used in various culinary preparations.
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Example Hawaiian Taro timeline · Pittsburgh, PA (Zone 6b)
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Plant Hawaiian Taro
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 Hawaiian Taro
Around Oct 14≈ 180 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in USDA zones 10-12; requires warm, humid tropical or subtropical climates
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Sprouting
2-4 weeksCorm develops a sprout with a single leaf emerging; small root system develops
Keep soil consistently moist; maintain warm temperatures (75-85°F); ensure good drainage to prevent rot while keeping moisture high
Vegetative Growth
8-12 weeksMultiple large heart-shaped leaves emerge on long petioles; plant expands leaf canopy; secondary corms (cormels) begin forming around the main corm
Water heavily and frequently; apply compost or aged manure as mulch; side-dress with nitrogen-rich fertilizer monthly; maintain humidity; remove any diseased leaves
Corm Development
8-16 weeksPrimary corm enlarges underground; cormels (baby corms) proliferate around the main corm; leaf production continues but growth slows
Maintain consistent moisture and warmth; reduce nitrogen fertilizer, increase phosphorus and potassium; mulch heavily to maintain soil temperature; monitor for pests and diseases
Maturation
4-8 weeksCorms reach full size and density; leaves may yellow or decline slightly; plants may flower (produces a spadix, though flowers are rarely seen in cultivation)
Continue consistent watering; reduce fertilizer; stop harvesting leaves if allowing corms to fully mature; prepare for harvest
Harvest Ready
At 6+ months, ready to harvestMain corm is firm, heavy, and starchy; leaves may start to decline; cormels are plump and ready for separation
Stop fertilizing; reduce watering slightly 1-2 weeks before harvest to ease digging; harvest when soil is slightly drier for easier removal
Common Pests
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Hand-pick beetles and eggs; use neem oil or pyrethrin sprays; encourage natural predators like parasitic wasps; rotate crops; remove affected leaves
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Increase humidity; spray with water to dislodge; use neem oil or insecticidal soap; apply sulfur dust if severe
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Spray with neem oil or insecticidal soap; use horticultural oil; remove heavily infested leaves; isolate new plants
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Spray with horticultural oil; use neem oil; hand-scrape from stems and petioles; maintain plant vigor
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Use yellow sticky traps; spray with neem oil or insecticidal soap; increase air circulation; encourage beneficial insects
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Remove and destroy infected leaves immediately; improve air circulation; avoid overhead watering; apply copper fungicide; plant resistant varieties
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Use well-draining soil; avoid overwatering; ensure good air circulation; plant disease-resistant varieties; treat corms with fungicide before planting; remove affected plants
Uses
Traditional Hawaiian Poi
CulinaryThe cooked and pounded corm creates a smooth, nutrient-dense staple food that has sustained Hawaiian populations for over 1,500 years. Poi is gluten-free, easily digestible, and rich in essential nutrients. [source]
Luau Leaves (Lau Lau)
CulinaryThe large green leaves are cooked in coconut milk and traditionally wrapped around pork or fish to create lau lau, a cherished Hawaiian dish. Leaves are also used in soups, curries, and steamed preparations throughout Pacific and Asian cuisines. [source]
Nutritional and Digestive Health
MedicinalTaro corms are rich in resistant starch, fiber, and minerals including potassium, magnesium, and manganese. They support digestive health, blood sugar regulation, and have been used in traditional medicine for their prebiotic properties. [source]
Traditional Hawaiian Medicine and Cultural Practice
HouseholdTaro holds profound spiritual and cultural significance in Hawaiian culture, used in ceremonies, healing practices, and as a symbol of family lineage. The plant embodies the connection between Hawaiian people and their ancestral lands. [source]
Ecosystem Support and Wetland Restoration
WildlifeTaro cultivation in traditional lo'i kalo (wetland paddies) creates important wetland ecosystems that support native Hawaiian fish, birds, and invertebrates. The plant's water requirements help restore and maintain wetland habitats. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Hawaiian taro leaves (luau) can be harvested continuously once plants are established (8-12 weeks), picking outer leaves while leaving the central growing points. For corm harvest, wait 6-9 months after planting when corms are large and firm. Dig carefully to avoid bruising; corms are ready when leaves begin to yellow. Harvest in dry weather if possible. Cormels can be separated and replanted. Consume fresh or store in cool, dry conditions for several weeks.
Fun Facts
- 🌱 Hawaiian taro (kalo) is so culturally significant that it is considered a family member in Hawaiian culture—the word 'ohana (family) is believed to be derived from 'o kalo hānau, meaning 'from taro comes birth,' reflecting the plant's role in sustaining the Hawaiian people.
- 🌱 Traditional Hawaiian lo'i kalo (taro paddies) are sophisticated water management systems that have been in continuous use for over 1,500 years and represent advanced pre-contact Hawaiian agricultural engineering.
- 🌱 A single mature taro plant can produce multiple cormels (baby corms), allowing farmers to harvest both food and planting material from the same plant—one of the few crops that provides both staple nutrition and seed stock simultaneously.
Gardening Terms
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