General Characteristics: Medium in height to tall, stiffly erect, stocky, maturing within 10 months, producing more than 20 oha which remain dormant for several weeks; outstanding among the Japanese taros because of vivid petiole coloring.
General Characteristics: Short, spreading, moderately stocky, often maturing within 6 months, producing as many as 40 oha that remain mostly dormant; distinguished by light green petiole sinus.
It took a bit of time and work to get this multi-subdomain site configured, but I’m finally at the point where I can start pumping in content. I just finished uploading my little collection of Recipes - check them out! Absolutely delish.
Welcome to Taroandti.com. I’ll put all of my taro information and images here. I grow about 30 varieties of colocasia esculenta, as well as a couple of Xanthosoma - all edible taros from Hawaii, the Pacific Rim and South America. These plants are lovely to grow, and delicious to eat. I’ll put more on this particular blog as I reorganize Taro and Ti. All parts of taro can be eaten - leaves, petioles and corms, tho all parts of taro must be cooked before consuming. One of the most well known uses of taro is poi, a pasty substance created by pounding and mashing the cooked kalo corm. However, there are vastly many more uses for this diverse little plant and I hope to touch on at least a few of them here.
I'm a horticultural enthusiast. My life is deeply shaped by my plant passion. I am decidedly tropical, influenced by having lived on Guam, by life on Hawaii as a child, and a deep infatuation for fruit common in the tropics..
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