kalo

Kalo is the Hawaiian and broader Polynesian name for taro, a tropical root crop grown for its edible corm and leaves. Its scientific name is Colocasia esculenta. The plant is a staple in many Pacific cuisines and holds cultural importance beyond its food use.

Kalo is a perennial herb with large, heart- or arrowhead-shaped leaves and a subterranean, starchy corm that serves as the primary edible portion. Some cultivars also produce cormels. The flesh of taro corms can be white, pale, or purple, depending on the variety.

Cultivation typically occurs in warm, humid climates with ample rainfall or irrigation. Taro thrives in well-drained, consistently moist soils and is often grown in flooded or flooded-like conditions. It is propagated by planting pieces of the corm or whole corms. Harvest usually occurs after 7 to 12 months, depending on the cultivar and growing conditions. TARo is grown in many tropical regions, including the Pacific Islands, Southeast Asia, Africa, and the Caribbean.

Culinary uses vary by region. The corms are commonly boiled, steamed, or baked and can be mashed or processed into pastes and flours. In Hawaii, poi is a traditional dish made by pounding cooked taro corms. The leaves are also used as greens in several Pacific cuisines, known as luau.

Cultural significance is strong in Pacific cultures. In Hawaiian tradition, taro (kalo) is central to culture and myth, with stories linking taro to the origins of the Hawaiian people. Kalo is often regarded as a living link to the land and to ancestral heritage.

Nutritionally, taro provides carbohydrates, fiber, and micronutrients. Raw taro contains calcium oxalate crystals that can irritate the mouth and throat, so proper cooking is essential.