Taro - Wikipedia
Taro (/ ˈtɑːroʊ, ˈtær -/; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams).
Kalo (Taro) - Manoa Heritage Center
Kalo is indisputably the most important plant in Hawaiian culture. Besides being the staple food source, it is also the center of spiritualism, mythology, and social structure. In Hawaiian culture, the kalo plant is literally the elder brother of mankind.
Taro - Hawai'i SEED
Taro is a plant with a broad, beautiful, nutritious strong leaf shaped like a huge heart. Imagine a completely hypoallergenic, versatile, mineralized, satiating vibrant tuber with unique and starchy richness and the ability to be made into everything from pie, to “burgers” and chips, to a smooth, purple-ish, creamy staple dish called “poi.”
Hawaiʻi Grower’s Guide to Upland Kalo - Ulu
Kalo (or taro outside of Hawaiʻi) is a starchy root vegetable found throughout the tropics and subtropics of the world. It is believed to be one of the world’s most ancient cultivated crops, and it is deeply tied to the history and traditions of Hawaiʻi.
The Essential Guide to Taro: The Significance of Kalo in Hawaiian …
2017年12月21日 · To kanaka maoli, this canoe plant widely cultivated around the world is the source of life. One version of the Hawaiian creation story describes how kalo grew from the first-born son of Wākea...
How taro is eaten around the world - National Geographic
2023年7月11日 · The root vegetable is one of the world’s oldest cultivated food plants—and parts of it can actually be poisonous if eaten raw. Here’s how it’s prepared from South Africa to the Pacific ...
Description, Plant, Root, Edible, Poisonous, & Facts - Britannica
2024年8月28日 · Taro, herbaceous plant of the arum family (Araceae) and its edible rootlike corm. It is likely native to southeastern Asia and is a staple crop on Pacific islands. The starchy underground corm, called ‘taro root,’ is eaten as a cooked vegetable, made into puddings and breads, and also made into Polynesian poi.
The Essential Guide to Taro: A Kalo Culture Comeback
2017年12月28日 · Kalo, or taro, is one of the most important foods for Native Hawaiians. Read about the culture, history and innovative new uses for the storied plant, along with some of our favorite dishes,...
The Essential Guide to Taro: Three Farms Connecting Culture with Community
2017年12月12日 · Kāko‘o ‘Ōiwi is a community-based nonprofit that has a 38-year lease agreement with the state to restore the agricultural and ecological productivity of these wetlands. Kalo is the farm’s primary...
A Brief History of Taro in Hawaii
2018年3月20日 · Taro, once a staple of the Hawaiian diet, and still an integral part of the culture, is surprisingly not native to Hawaii. Instead, it is thought to have originated in southern India, before migrating east to China and as far south as New Zealand.