Thrive Sustainability


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Taro needs a long, frost-free growing season, very fertile soil and plenty of water. It will grow well in partial shade, making it an excellent understorey plant.
The crop matures in 9-12 months, Lift the tubers as you would sweet potatoes. Taro does not store for longer than a month, so leave tubers in the soil until needed.
Taro tubers are peeled and then baked, steamed, boiled, mashed or sliced and fried into taro chips. Taro starch grains are extremely small and easily digested. Due to the presence of calcium oxalate crystals which can irritate the mouth, it cannot be eaten raw. leaves can also be eaten well-cooked.