Dr. Joe Masabni
Department of Horticulture
Texas AgriLife Extension Service
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.
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.
Harvest the roots after the foliage dies in the fall. The entire tuber should be very firm. If most of the roots are to be eaten, 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.