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HAWAII - POLYNESIAN
INTRODUCTION / CULTIVATED
TARO KALO SATOIMO
|Native to Malaysia & cultivated in watered paddies throughout the
tropics. Remains an important staple in Pacific Islands.
Stinging calcium oxalate crystals must be removed by cooking or soaking
in cold water before consumption. Starchy root or corm is mashed
with water to create poi. Leaves are cooked like spinach.
Also grown as an ornamental. http://en.wikipedia.org/wiki/Taro