Makole Kalo, (red-eyed taro) is one of the best all around Taro varieties. This plant can be grown in standing water or in moist soil., Will tolerate full sun or shade. Our Makole kalo have withstood 18 degree temps for weeks at a time. These are beautiful plants, almost identical to elephant ears in appearance but not in nature. Makole kalo make perfect additions to any pond or water feature and will grow in at least 12 inches of standing water. We have listed pictures of our Taro growing in a Vase as well. this is a beautiful, easy-to-grow, and versatile plant. The following information contains the nutritional value, use and history of this amazing plant.
When Captain Cook discovered the Hawaiian Islands in 1778, the native population (est. 300,000) lived chiefly on Taro (Poi) In the Hawaiian Islands, taro was said to have been formed by the union of daughter earth and father sky, before man was born, so taro was honored as superior to man and treasured as the most important food crop. Today, Taro is sacred to many Polynesian cultures. So intensive was its cultivation there that there may have been up to 300 cultivars in Hawaii when Captain Cook landed. Poi was traditionally prepared by removing the corm "skin" and then pounding the white flesh on a board with a stone pounder (pohaku ku'I) to make a thick paste, which was dried, diluted with water, kneaded, and then aged. The infamous Polynesian poi may be fermented (first bacteria, then yeast) or sometimes unfermented forms of this sticky dasheen paste, eaten with the fingers or as small balls. Some Polynesians were said to consume up to 20 pounds of poi per day! The leaves are high in minerals and vitamins A, B, and C. These large leaves are cooked like mustard or turnip greens and the resulting product is called callaloo in the Caribbean. The young leaves are cooked and used for human consumption as a very nutritious vegetable and the corms are used as staple in place of rice or potato (Plucknett and White 1979). These young leaves are boiled or covered with coconut cream, wrapped in banana or breadfruit leaves and cooked on hot stones. This Variety was farmed in Pender County, NC at the turn of the century (circa 1918) and have naturalized in zone 8. Cold hardy to zone 5 Full sun to full shade.