Description - Taro, the staple food of the Pacific, is a plant grown for its large tubers, which are extremely nutritious. Its most common use is in the form of poi, which is made by boiling or steaming the taro root and pounding it into a paste. The starch grains in taro are the smallest in any plant, making them readily digestible.

Culture - Taro is a bog plant, such as the water iris, and should have no more than 3 to 6 inches of water above its soil line.

Selection - The foliage will die down in the fall. Harvest the roots then; they are as mature as they will get that season. The entire tuber should be very firm. If you eat most of the roots, save the small offsets for next spring's plants. To store in cold climates, place the offsets or pots with roots on their sides in a cool, moist, shady place. It is important not to let the roots dry out so check every so often to be sure the soil is moist.

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