Taro is one of the oldest cultivated crops, domesticated in Southeast Asia and spread across the Pacific Islands, Africa, and the Caribbean over thousands of years. The plant produces a starchy underground corm — the main edible part — along with large, distinctive leaves and young shoots that are also eaten.
The corm has a nutty, slightly sweet flavour and a dense, starchy texture when cooked. It must be thoroughly cooked before eating, as the raw plant contains calcium oxalate crystals that cause intense irritation. Taro is a staple food in Hawaii (where it is made into poi), across the Pacific Islands, and in parts of West Africa and South and Southeast Asia.
In Australia, taro is grown in tropical regions and is an important food in Pacific Islander and Asian communities. The leaves, sometimes called taro leaves or luau leaves, are cooked similarly to spinach, typically in coconut cream or stews.
How it's produced
Taro is propagated vegetatively — farmers plant small corms or the tops cut from harvested corms. It thrives in warm, wet conditions and is traditionally grown in flooded paddies similar to rice, though dryland varieties also exist. The crop takes eight to twelve months to mature depending on the variety and growing conditions.
Harvesting involves digging up the corms by hand or with simple tools. The leaves and shoots can be picked throughout the growing season without harming the plant. Taro farming is labour-intensive and remains largely a smallholder crop. In Australia, it is grown commercially in North Queensland and northern New South Wales.
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≈ Estimated from its category — typical for root vegetables, not measured for this item yet. Sources & methods →
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