Colocasia esculenta: Taro

Family: Araceae
Common names: Taro, Arbi, Chembu, Kalo, Godere

Taro is one of those plants I have seen so much of, in my childhood that it’s surprising how Taro tea, taro balls, taro this-and-that is so exotic and popular these days

I used to play with the leaves as a child, pouring small droplets of water on the leaf, that rolled off so beautifully or collected in a middle with a silver sheen.

I have also eaten taro boiled, and in curries made with coconut and curd. When we visit Kerala, I also show my kids the marvel of water droplets on Taro leaves. And for these reasons, it gives me great joy to write about my old friend, Taro or Colocasia esculenta.

Plant Characteristics
Taro has been cultivated in India for hundreds of years as an important food crop. It is believed to have originated in tropical Asia and is commonly grown in warm, humid regions with abundant rainfall.

Besides being a staple vegetable plant, it is also grown ornamentally for its large, striking elephant-ear shaped leaves.

Taro is a fast-growing tropical plant that usually reaches about 1.2–1.5 meters in height. It grows from underground tubers or corms that store nutrients and allow the plant to survive and regrow each season.

The root system develops from these corms and spreads through the soil while producing new shoots. The plant forms thick, fleshy leaf stalks that rise upright from the base.

The leaves are the most noticeable feature of the plant. They are large, broad and heart-shaped, often resembling elephant ears. Leaf size can vary widely depending on the variety, ranging from about 20 centimeters to as large as 150 centimeters across.

Because of these dramatic leaves, several plants such as Giant taro or Alocasia macrorrhiza and Arrowleaf elephant ear or Xanthosoma sagittifolium are also commonly grouped under the general name “Elephant ears”.

Though it is mainly grown for food, taro plants can occasionally produce flowers. The flowers appear on a typical aroid structure with a long spadix surrounded by a spathe.

Flowering is relatively rare in garden conditions, but when it happens the flowers can attract pollinating insects.

The underground corms are the edible part most commonly harvested. These tubers develop beneath the soil and increase in size as the plant matures. The plant grows quickly and can usually be harvested about 8–12 months after planting.

Gardening Tips
Taro plants grow best in warm tropical conditions with plenty of sunlight. They are sun-loving plants and perform well when they receive direct sunlight for most of the day.

They can also be grown under trees where they receive filtered sunlight, though growth may be slightly slower in heavy shade.

These plants prefer consistently moist soil. In gardens they need regular watering to keep the soil damp but not stagnant.

Taro can also be grown in flooded areas where there is clean, running water, similar to paddy cultivation. Plants grown in waterlogged conditions usually take longer to mature but often produce larger corms.

Spacing the plants well helps the leaves expand properly and allows the corms to develop well underground. Because the plant grows quickly, it is a popular choice for kitchen gardens where both leaves and stems can be harvested during the growing period.

Regular harvesting of leaves and stalks encourages continued growth. Keeping the soil rich with organic matter helps the plant produce better yields. Gardeners should also keep the area weed-free so that the developing corms receive enough nutrients.

Uses of Taro
Taro is widely valued as a nutritious food plant. The underground tubers are rich in carbohydrates and are eaten in many parts of the world.

They can be boiled, mashed, cooked, grilled, fried or stewed, and are commonly used in curries, soups and stews. In several regions the tubers are also processed into flour or porridge that can be easily digested by infants and the elderly.

The leaves and stalks are also edible when cooked. The leaves contain needle-like crystals called raphides that can irritate the tongue if eaten raw. Boiling, cooking, fermenting or soaking removes these compounds and makes them safe to eat. The tender leaves are often cooked as vegetables, while the leaf stalks are also used in different dishes.

In some traditional recipes, taro leaves are mixed with gram flour and salt and fried to make snacks. The leaves are also used as wrappers for steaming fish or rice flour cakes.

Because both the leaves and stems can be harvested during the growing season, the plant is especially useful in home kitchen gardens.

Taro is also nutritionally rich, containing proteins, minerals and micronutrients such as iron, magnesium, copper, zinc and potassium.

Traditional medicinal systems use different parts of the plant to help treat wounds, boils, cysts, conjunctivitis, stomach pain, hemorrhage, cough, cold, diarrhea, insect bites and body pain.

Propagation
Propagation is through underground corms, and rarely through seeds.

Gardeners usually plant small corms or pieces of the main tuber in moist soil where they quickly sprout and develop into new plants.

Photographed at: Koonammavu, Kerala