Clumping perennial with large tubers and green or purple stems. Note the cut in the leaves does not go through to the stem.

Other Names: Talo, Dalo, Dago

Origin: South-East Asia

Size: 1.5m high, 1.5m spread

Growing conditions: partial shade to full shade

Propagation: Separate pups from main plant.

Growing tips: Grows well in boggy or partially submerged conditions.

Use: Harvest in winter, when the leaves begin to look tatty. The corm is harvested 8-10 months after planting. Starchy corms are a good source of calcium and iron.  Wash the taro after harvesting and allow to dry.  Harvested taro corms can be stored in a dry airy place for 2 – 3 weeks at most. After this time they will rot.  Roast or cook whole to preserve nutrients. Poi is a lactic ferment made from boiled taro corms. The leaves can be picked 2-4 weeks after planting and take about 6 weeks to mature. They can be boiled, pulverised in a blender then added to soups, casseroles and stir-fries. They are traditionally used as food wraps and cooked in a mumu or cooking pit. Young leaves will take 5-10 minutes to cook while older ones 15-20 minutes before the oxalate crystals have been rendered neutral. Can be frozen.

Availability in shop: all year

Recipes: Taro Fries with Coriander Pesto