Q&A for How to Grow Taro

Taro seeds are 1 to 1.5 mm long and 4 to 5 mm in diameter. They are yellow or orange with small stripes.

There are 6 types of taro: Colocasia esculenta, Xanthosoma sagittifolium, Xanthosoma violaceum, Amorphophallus paeoniifolius, Alocasia macrorrhizos and Cyrtosperma merkusii.

Taro flowers are pollinated by insects during the first hours of days following sufficiently hot nights (22°C - 72°F).

Pets generally do not consume taro plants. In my experience, it is often ignored by animals, allowing the plant to thrive on its own.

Yes, taro leaves can be eaten when cooked. In the Bicol region, dried taro leaves are commonly cooked in coconut milk or cream.

Tongan taro is often chosen for its larger leaves, ideal for dishes like lu sipi. Samoan and Fijian varieties are known for their softer texture and richer flavor when cooked. The best choice depends on your preference, but generally, Tongan is preferred for size, while Samoan or Fijian are preferred for flavor. Freshness and local availability also impact taste.

Cook taro leaves thoroughly to remove natural calcium oxalate, which can cause irritation. Boil them for at least 30 to 45 minutes until soft. You can simmer longer, depending on the recipe, to ensure full tenderness and safety. Discard the cooking water, as it contains irritants.