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This perennial tropical to subtropical plant is cultivated for its starchy sweet tuber. The foliage can be eaten as well and is cooked much as other greens are. It is rich in minerals and vitamins A, B, and C. In the Caribbean, the greens are famously cooked down into a dish called callaloo. The tuber is cooked and mashed into a paste, called poi, which used to be a common Hawaiian staple. The starch in the large tubers or corms of taro is very digestible, making taro flour an excellent addition to infant formulas and baby foods. It is a good source of carbohydrates and to a lesser extent, potassium and protein. Growing taro for food is considered a staple crop for many countries, but most especially in Asia and the caribbean. The most common species used as a food source is Colocasia esculenta.

Taro is grown from small sections of tuber, small tubers, or suckers. Plant taro in furrows 6 inches (15cm) deep and cover corms with 2 to 3 inches of soil; space plants 15 to 24 inches apart in rows about 40 inches apart (or space plants equidistant 2 to 3 feet apart).

Harvest taro 7-12 months after planting, depending on the variety. Temperate climate gardeners should choose varieties that will crop quickly before frost arrives. 

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