The staple food of ancient Hawaiians, taro, is still part of daily life in the Islands. We use it to make poi, lu'au, chips, kulolo, taro cake, laulau, mochi, bread. It shows up on the menu at Alan Wong's.

Also commonly known as kalo (Colocasia esculenta), taro is nutritious. Everything from the root to the leaves can be consumed. However, it can't be consumed raw due to the presence of toxic calcium oxalate crystals. The crystals are destroyed by heat when taro is cooked.

Of course, one of the most popular uses of taro is poi. No matter how you eat it — one finger, two finger, three finger, fresh, sour, straight up or with a little cream and sugar — poi is still a staple in Hawai'i. It is made from smashing cooked taro corms.

Production of taro corms can be done year-round under wetland or dryland conditions. Ideal pH levels for taro are between 5.5 and 6.5. Two- to three-foot spacing between plants and rows is adequate for backyard production. Taro is usually propagated from huli, which are taken following crop harvest by removing the top section of the corm (less than 1/4 inch) and about a foot of stem. The common taro varieties for poi are lehua maoli, Maui lehua and moi. The mother, or makua, will produce offspring with the same characteristics.

Taro is usually grown for either leaves or corms, not both. Cultural practices for corm production are slightly different than for leaf production. Fields should be prepped with a preplanting fertilizer such as 16-16-16 (1 pound per 100 square feet) and mixed with a generous amount of decomposed organic compost. A complete fertilizer can be applied at 1 pound per 100 square feet every two months. After six months, do not apply additional nitrogen fertilizers. If additional fertilization is necessary, potassium can be added to boost starch levels in corms.

Backyard taro-growing is commonly done under dryland conditions using irrigation such as drip, sprinkler or the garden hose. Taro thrives under moist conditions. However, high water levels can drown taro. Corms are harvested 9 to 11 months after planting. Leaf yellowing and crop decline is common as harvesting approaches.

Each year, there is a shortage of poi in Hawai'i due to increasing demand and losses due to pest (aphids, leaf hoppers, apple snails) and diseases (phytophthora leaf blight, root rot).

For more information on how to manage pests and diseases in taro, please contact the UH Master Gardener Hotline at 453-6055.