Taro
Fun Facts
Plant Family: Araceae
Botanical Name: Colocasia esculenta
Botanical Origin: Southeast Asia (tropical Asia)
Common Names: Several similar species are often confused with taro in the common nomenclature. The most common edible relative is Xanthosoma sagittifolium, which is sometimes described as New World taro for its origins in the Americas.
Edible Parts: Leaves, stems, and corms (underground stems) are all edible. The corms are versatile as a potato substitute. All parts of taro must be cooked.
Of all the tropical crops that USP is working with, taro has risen to the top in terms of potential. It is easy to grow, yields well, does not currently suffer from regional pests and diseases, and is very versatile in the kitchen, plus the corms and cormels store well into the winter. Taro has a long and diverse history as a culinary crop in many regions of the world, and there are small pockets of largely immigrant communities growing taro in North Carolina. With a warming climate, staple crops like taro will become easier and more productive to grow, while cooler weather crops like potatoes will become harder. Taro can also tolerate wet feet in the field and offers multiple harvest options. We fully believe that taro is a climate-resilient crop for our future, and it’s delicious!
