Understanding Taro: The Fascinating Edible Elephant Ear

The first time I saw taro plants, I mistook them for ornamental elephant ears. Big, heart-shaped leaves, lush green shades whispering of tropical getaways—until an old gardener enlightened me, pointing out the delicious corms nestled underground.

That was it; I had to grow them myself.

Choosing Your Taro Variety

Taro—Colocasia esculenta—comes in a wide spectrum, each one special in flavor, leaf color, and corm size.

I've enjoyed success with these popular varieties:

• 'Bun Long': Produces sizable, nutty-flavored corms ideal for roasting or boiling.
• 'Black Magic': Striking black-purple foliage, great for ornamental effect and edible corms.
• 'Dasheen': Preferred for its substantial tubers, often used in Caribbean recipes.

Decide first how you intend to use your taro—cooking, ornamental plantings, or both.

Planting Tips: How I Get Taro Started

Growing taro is surprisingly simple—it prefers warm temperatures between 68°F to 90°F (20°C to 32°C) and consistently moist, rich soil.

Here's my tried-and-true planting method:

1. Prepare a sunny to partly shaded spot, loosening soil deeply and mixing in compost or aged manure.
2. Plant the tubers about 3–4 inches (7.5–10 cm) deep, pointy end upward, spaced roughly 24–36 inches (60–90 cm) apart.
3. Water thoroughly after planting and keep the soil moist (but not swampy) as taro adores moisture.

Within weeks, you'll see broad, elephant-ear leaves unfurling confidently toward the sun.

Maintaining Healthy, Happy Taro Plants

The first real lesson taro taught me: Consistency. Taro thrives on routines.

Regular waterings, consistent moisture levels, and feeding every few weeks with a balanced organic fertilizer will reward you generously.

Watch out for pests like aphids or spider mites; I spray them off gently with water or apply insecticidal soap if necessary.

Container Gardening with Taro

Lack garden space? I've grown taro quite successfully in large, deep containers.

Use quality potting soil mixed with compost, and pick ample containers (18 inches/45 cm diameter or more) to allow roots room to flourish.

Harvest Time: Unearthing Your Taro Treasure

Harvest usually comes around 7 to 10 months after planting, as leaves yellow and wilt—a telltale sign.

Loosen soil carefully and lift out the corms, brushing off dirt gently to appreciate their earthy beauty.

"Over 10% of the world's population relies on taro as a dietary staple—proof of its time-tested value."

After harvesting, store the corms in a cool, dry spot until you're ready to cook.

Cooking and Enjoying Your Harvest

Taro corms possess a nutty, mildly sweet flavor similar to potatoes or chestnuts—delicious roasted, mashed, or even made into crispy chips.

A cautionary note: Always cook taro thoroughly—the plant contains calcium oxalate crystals, which cause irritation if eaten raw.

Personally, nothing compares to fresh taro slices, tossed with olive oil and sea salt, roasting to crispy perfection. Growing taro, you're not merely gardening—you're cultivating culture, tradition, and mouth-watering dishes.

Growing taro isn’t some stuffy, rarefied art—it’s about rolling up your sleeves and working with nature’s drama. This lush stunner thrives on patience, rich soil, and a little bit of swampy indulgence. Get the soil soggy, feed it well, and watch the broad leaves unfurl like sails straight out of a tropical story. Harvested taro rewards you with creamy roots and a leaf that brings style to any bed. In a world packed with common veg, taro stands apart, landing big flavor and swagger. If you’re game for more foodie botany, check out how to grow your own asparagus. But for now, let taro’s tropical elegance show you that bold choices in the garden pay off—year after leafy year.