If you’ve ever asked yourself what is a taro plant, you’re not alone. When I first started backyard gardening, I was curious about the large, tropical-looking plant I saw in pictures and recipes. It turns out taro is more than just a starchy root—it’s a highly nutritious, versatile crop that’s been grown for centuries around the world. In this guide, I’ll share everything I’ve learned about taro from my own gardening experience, including how to grow it, care for it, and enjoy its many benefits.
What Is a Taro Plant and Where Does It Come From?
So, what is a taro plant, exactly? Scientifically known as Colocasia esculenta, taro is a tropical perennial plant grown primarily for its underground tubers, known as corms. It belongs to the Araceae family—the same family as elephant ears and philodendrons—and originates from Southeast Asia and southern India. Over time, taro spread to the Pacific Islands, Africa, and the Caribbean, becoming a staple crop in many traditional diets.
The plant itself is quite striking. In my garden, it grows up to 5 or 6 feet tall with large, heart-shaped leaves that are both ornamental and edible. But don’t eat it raw! Taro contains calcium oxalate crystals, which can irritate the throat. Cooking it properly removes these toxins and makes it completely safe to eat.
Whether you’re growing it for food or aesthetics, the answer to what is a taro plant includes both beauty and utility. It’s a food source and a statement piece in any garden.
Reference:
- NCBI. (2020). Colocasia esculenta – A Review of Its Nutritional and Medicinal Properties. NCBI
How to Grow Taro in Your Backyard Garden
When I was figuring out what is a taro plant and how to grow it, I quickly realized it thrives in warm, wet conditions. That makes it perfect for backyard gardeners in USDA zones 8–11, though you can grow it in cooler climates with some adjustments.
Taro prefers loamy, nutrient-rich soil that stays consistently moist. I use raised beds with plenty of compost and organic matter to mimic the plant’s natural wetland habitat. To start growing taro, plant the corm about 2–4 inches deep with the pointed side facing up. Space each plant about 2 feet apart to give them room to spread.
You can buy taro corms from international markets or gardening suppliers. I’ve had the most success with corms that are firm, sprouting slightly, and free from mold. Taro takes about 7–12 months to mature depending on the variety and climate, so be patient!
And remember: consistent watering is key. Taro loves moisture but hates standing water. Mulching and daily watering help keep my plants happy, especially during hot Texas summers.
Caring for Taro Plants Throughout the Growing Season
If you’ve asked what is a taro plant and are now growing one, it’s important to understand how to care for it. Taro needs frequent watering, especially in hot or dry climates. In my garden, I water my taro plants daily during summer months to prevent wilting.
Pest issues are generally minimal, but I occasionally deal with aphids or spider mites. Organic neem oil spray helps control them without harming the plant or the environment. Good airflow around the plants also helps prevent fungal diseases, which taro is prone to if conditions get too humid or crowded.
Because taro is a heavy feeder, I fertilize every 3–4 weeks with a high-nitrogen organic fertilizer—usually fish emulsion or compost tea. This supports the lush leaf growth that helps the plant photosynthesize and feed its underground corm.
Don’t forget to remove any yellowing leaves to direct energy to the healthy parts of the plant. This also helps improve airflow and keeps your taro bed looking neat.
Harvesting Taro: Timing and Techniques
After answering what is a taro plant, the next big question is: when do you harvest it? Taro typically takes 8 to 10 months to fully mature. You’ll know it’s ready when the lower leaves begin to yellow and die back naturally. That’s a sign that the energy has gone into the corm.
When it’s time to harvest, I use a garden fork to gently loosen the soil around the plant and pull it out by the stem. Taro grows in clusters, so you’ll often find one large central corm with several smaller ones around it. Be gentle—they can bruise easily.
If you want to replant next season, save the side corms (called suckers) and store them in a cool, dry place until you’re ready. I always keep a few from each harvest to ensure I have a steady supply year-round.
And yes, you can also harvest young taro leaves! Just be sure to boil them thoroughly to remove any irritating compounds before eating.
Reference:
- University of Hawaii CTAHR. (2020). Taro (Kalo) Production Guide. CTAHR
Cooking With Taro: Recipes and Flavor Profile
Now that you know what is a taro plant, let’s talk about the best part—eating it! Taro has a mildly sweet, nutty flavor and a creamy texture that makes it incredibly versatile in the kitchen.
I use boiled taro in soups and stews, or mash it like potatoes. One of my favorite dishes is taro and coconut soup. It’s a simple recipe: just boil peeled taro chunks, then simmer them with coconut milk, ginger, and garlic. The result is a comforting, aromatic dish perfect for cool evenings.
You can also make taro chips by thinly slicing the corms and baking them with a drizzle of oil and a pinch of salt. My kids love them even more than regular potato chips!
The leaves, often referred to as “luau leaves” in Hawaiian cooking, are also edible after boiling. I’ve used them to make traditional Caribbean-style stews with coconut milk and spices. Just remember: always cook taro—never eat it raw.
Health Benefits of Taro
Part of the answer to what is a taro plant lies in its impressive nutritional profile. Taro is rich in dietary fiber, which helps regulate digestion and blood sugar. It also contains vitamin C, potassium, magnesium, and antioxidants that support heart health and immunity.
Taro is considered a low glycemic index food, making it a good option for people with diabetes or those trying to manage their blood sugar. It also contains resistant starch, a type of carbohydrate that supports gut health and satiety.
I love that taro is both a source of nourishment and a delicious, versatile food. It’s one of the few root vegetables that delivers on flavor, nutrition, and visual appeal in the garden.
Reference:
- USDA FoodData Central. (2021). Taro, cooked, without salt. USDA FDC
Final Thoughts: Should You Grow Taro?
If you’ve been wondering what is a taro plant, now you know—it’s a beautiful, edible, and nutritious addition to any garden. Whether you’re growing it for the starchy corms or its show-stopping leaves, taro is a rewarding crop that delivers in both function and flavor.
In my experience, taro thrives with a little attention, plenty of water, and some rich organic matter. It might not be the most common backyard vegetable, but it’s certainly one of the most interesting—and one you’ll keep growing once you try it.
Frequently Asked Questions
What is the taro plant used for?
The taro plant is primarily used for its starchy root, which is cooked and eaten in dishes like poi, stews, and soups. Its leaves are also edible when cooked and are used in various cuisines worldwide for their rich flavor and nutritional value.
Is taro the same as yam?
No, taro and yam are not the same. Though both are starchy root vegetables, they come from different plant families and have distinct textures, flavors, and appearances. Taro has a nutty flavor with a creamy texture, while yams are typically sweeter and drier.
What is taro called in English?
In English, “taro” is the commonly used name. However, it’s sometimes referred to as “eddo” or “dasheen” depending on the variety or region. The term “taro” specifically refers to the Colocasia esculenta plant and its edible root and leaves.
What is another name for taro plant?
Another name for the taro plant is “dasheen.” In some cultures and regions, it may also be called “eddo,” “arbi,” or “kalo.” These names can vary based on the variety and local language, but they often refer to the same or similar species.
Can you eat raw taro?
No, taro should not be eaten raw. It contains calcium oxalate crystals, which can cause irritation and a burning sensation in the mouth and throat. Cooking neutralizes these compounds, making taro safe and enjoyable to eat when boiled, baked, or steamed.
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