General Description/History

• Root or tuber crop
• Tall growing plant 1m in height
• Resembles elephant’s ear plant
• Broad heart shape leaves
• A large central corm and a cluster of swollen lateral tubers
• Corm and tubers are covered in a fibrous husk

Choose taro which is heavy for its size and free from bruising or soft spots.

The most common methods of cooking taro are roasting, baking, boiling or frying. Basically taro can be used in the same way as potato.

Taro are planted much like potato except that the tubers are planted whole. Each tuber is placed three inches deep in the soil in spring time. They grow throughout the summer.

Taro has been a staple part of the diet of South Pacific islanders for centuries. The leaves and stems are also edible and very nutritious.

Nutritional Value

An excellent source a vitamin A and C. A good source of dietary fibre and complex carbohydrates.

Storage/Handling

15°C and 85 – 95% relative humidity. Taro does not keep well, therefore it should not be stored for more than 7 days.

Consumer Storage: Store in a cool, dark, well ventilated place.

Season: 

Botanical Name: Colocasia esculenta (Araceae)

Alternative Names: ubi keladi, woo tau, Taro or dasheen, peuak

Availablity: 

Growing Areas: 

QLD – Brisbane
WA – Perth Metropolitan Outer Areas
NT – Darwin