Taro Growing Information

BOTANICAL NAME: Colocasia esculenta

COMMON NAMES: Taro, cultivars 'Bun Long' syn. Purple Spot Taro; and 'Chinese'; Dasheen

FAMILY: Araceae

PLANT DESCRIPTION

Taro is grown as a root crop throughout the humid tropics and is one of the most important food staples in the Pacific. It needs a long, frost-free growing season and plenty of water. Taro has large, light green, heart-shaped leaves, fleshy stems and grows up to 1.5 m in height. Taro is suitable for both wetland and dryland culture. It will grow well in partial shade, making it an excellent understorey plant. Flowers are infrequent and it rarely sets seed.

The cultivar 'Bun-long' is an excellent eating taro with a creamy white, dense, starchy flesh with purple flecks, it grows well in tropical zones. The leaves are green with a purplish centre spot, the stems become reddish as they mature.
The 'Chinese' cultivar suits areas from northern NSW to south-east Qld.

PLANTING DETAILS

Recommended planting time: Any time of year in frost-free areas, in spring in cold areas. Best growth occurs at 25-35°C.

Planting depth: Plant the tuber a few centimetres below the soil surface.
Plant spacing: 60-90 cm apart with 1.8 m between rows.

Soil type: Well-drained soil enriched with plenty of organic matter; pH 5.5 - 7.

Growing details: Taro is propagated in two ways:

1. by offshoots from the mother corm. Offshoots are separated from the main plant when they are at least 15 cm in height.
2. by chopping the dark top section of the taro tuber into small pieces, leave for a day to allow surfaces to dry and replant.

Taro needs consistent irrigation and a well-drained rich soil with plenty of organic matter. Fertilise two or three times during the growing season; potash is particularly important.

HARVEST INFORMATION

The crop matures in 9-12 months, when the leaves begin to yellow and die down and there is a slight lifting of the tubers. Lift the tubers as you would sweet potatoes. Taro does not store for longer than a month, so leave tubers in the soil until needed.

USES

Taro tubers are peeled and then baked, steamed, boiled or mashed. In Hawaii, it is sliced and fried into taro chips. Taro starch grains are extremely small and easily digested. Due to the presence of calcium oxalate crystals which can irritate the mouth, it cannot be eaten raw. In Polynesia, poi is made from fermented ground taro; it is grey to mauve in colour, sour but nourishing and said to be good for the digestion. Young leaves can also be eaten well-cooked.

RECIPES