Taro Plant
Some Facts About The Taro Plant
Although it is used throughout Asia and beyond, when we think if the taro plant, we often think of Hawaii, Polynesia, or both. Taro is an herb, introduced to the Pacific islands from mainland Asia at some time in the distant past. Taro is a traditional food, which is also grown as an ornamental. As an ornamental, it often goes by the name of "elephant ears", as its leaves are quite large.
The taro plant is toxic if eaten raw, but the toxicity disappears when cooked, or if steeped in cold water overnight. The toxic agent is calcium oxalate, which can cause rather severe itching. When handling a fresh root, gloves are usually advisable to prevent itching. When it does occur, an application of salt can serve as a remedy.
Taro is a staple starch in the Hawaiian diet, and is used in making poi. Poi consists of combining steamed taro roots, which have been mashed, with water. The leaves, corm and root, can all be eaten. Taro chips, considered a delicacy by many, can usually be found in Hawaiian or Chinese supermarkets. Taro is prepared by baking, steaming, frying, or boiling.
There are a number of varieties of the taro plant, with three varieties used most commonly in the Pacific area. The taro consumed most often is Bun-long, or Chinese taro. Bun-long is a very hardy plant, in fact difficult to kill once established. Its root, when baked, is traditionally served with pork, but is not used for poi. Bun-long is also the best variety for making taro chips. A second variety, Kakakura ula ula is one of the more ornamental varieties, and has a very tasty leaf. It is also an easy plant to grow and harvest, as it sends out runners from which new plants grow, and the mother plant can be left alone. A third variety, Piialii, is used in the making of poi, and makes a highly prized red poi. It also has a purple color when baked, with the root considered to be very tasty. Of the three varieties mentioned here, Piialii is the most difficult to grow.
If you want to grow a taro plant at home, it is similar to growing water lilies. You place a corm (root) in dirt in a pot, and submerge the pot in a larger container filled with water. A little fertilizer will get the plant off to a good start, and occasional feedings, once the plant starts to grow, will stimulate leaf growth. It's good to have some overflow holes in the water container, so that when you top the plant off you can keep the water somewhat fresh. Leaf growth will be slow at first, then will start growing very rapidly, and growth will peak in about 6 months. For eating purposes, you can grow a plant for leaves or for corms. Or, you can simply grow the plant as an ornamental. Normally when tending the plant you won't have to handle the corm, but if you do, or when you are harvesting a corm, be sure to wear gloves, to keep the itching away.
The easiest way to cook the corms of the taro plant is in water, with a little salt, in a pressure cooker. You can also add leaves if you wish. A pressure cooker containing several taro roots will usually cook them in about 30 minutes. If you would rather bake the corm, peel it first and place in a hot (450 degree) oven for an hour. And, of course, you can always experiment.