Taro
Colocasia esculenta
De un vistazo
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Un tubérculo tropical con pulpa morada o blanca. Importante en cocina asiática y del Pacífico.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Plantación de cormos
Los trozos de cormo o los cormelos pequeños se plantan a 8-10 cm de profundidad en un suelo cálido y húmedo. Las raíces emergen de la base del cormo durante la primera semana, anclando la planta y comenzando a absorber agua y nutrientes. El primer brote aparece después de 2-3 semanas como una lanza fuertemente enrollada que empuja a través de la superficie del suelo.
💡 Consejo de cuidado
Mantén el suelo constantemente saturado, pero no sumergido, durante el enraizamiento inicial. La temperatura del suelo debe ser de al menos 21 °C para una brotación fiable. Plantar en suelo frío y húmedo favorece la pudrición del cormo antes de que se establezcan las raíces.
A new taro shoot unfurling from the planted corm — the first leaf emerges tightly rolled like a spear
Calendario de cuidado mensual
Qué hacer cada mes para tu Taro
Mayo
Mes actualPlants enter active growth as temperatures rise. Begin regular feeding with nitrogen-rich fertilizer every 3-4 weeks. Maintain constant soil moisture or paddy water levels. Watch for aphids on new growth and treat promptly with insecticidal soap.
¿Sabías que?
Datos fascinantes sobre Taro
Taro is one of the oldest cultivated crops on Earth, with archaeological evidence of taro cultivation in the Kuk Swamp of Papua New Guinea dating back nearly 10,000 years — predating rice and wheat agriculture by thousands of years.
Necesita mucho calor y humedad. En agua poco profunda o suelo muy húmedo.
DEBE cocinarse - crudo es tóxico!
Taro's dramatic elephant-ear leaves are naturally water-repellent — droplets bead like mercury on the waxy surface
Taro (Colocasia esculenta) originated in the tropical wetlands of Southeast Asia, most likely in the region spanning modern-day Malaysia, Indonesia, and northeastern India. It is among the oldest cultivated food crops in human history, with evidence of deliberate cultivation at the Kuk Swamp archaeological site in the highlands of Papua New Guinea dating to approximately 10,000 years ago — making taro agriculture roughly contemporary with the earliest grain cultivation in the Fertile Crescent.
From its Southeast Asian homeland, taro spread in two great waves. The first carried it westward through India and into Africa, where it became a dietary staple in West Africa, Madagascar, and the Nile Delta of Egypt — the ancient Egyptians called it 'kolkas,' a name that survives in the modern Arabic word for taro. The second wave carried taro eastward into the Pacific, where it became the most important food crop of the Austronesian-speaking peoples who colonized Melanesia, Micronesia, and Polynesia over thousands of years.
In Hawaii, taro (kalo) achieved a cultural significance unmatched anywhere else in the world. It was not merely a food but a sacred ancestor — the embodiment of Haloa, the firstborn child of the gods. The sophisticated flooded taro paddy systems (lo'i kalo) developed by Native Hawaiians were engineering marvels that sustained populations of hundreds of thousands across the island chain. At the time of European contact in 1778, Hawaii had an estimated 20,000 acres of taro under cultivation. Colonial disruption, water diversion, and the introduction of foreign diseases devastated both the Hawaiian people and their taro cultivation.
Today, taro remains a staple food for hundreds of millions of people across the tropics. Nigeria is the world's largest producer, followed by China, Cameroon, and Ghana. In the Pacific Islands, taro cultivation is experiencing a cultural renaissance as indigenous communities reclaim traditional agricultural knowledge. Modern breeding programs are developing disease-resistant varieties to combat taro leaf blight, which has devastated crops in Samoa and other Pacific nations.
Plante pequeños tubérculos en primavera.
Muy húmedo, rico en materia orgánica, pH 5,5-6,5.
Verifica Tu Zona
Verifica si Taro es adecuado para tu ubicación.
25°C – 35°C
77°F – 95°F
Taro is a true tropical plant that requires consistent warmth for productive growth. Below 15°C (60°F), growth ceases entirely and prolonged exposure causes leaf damage and corm deterioration. The ideal range for maximum corm production is 25-35°C (77-95°F) with high humidity. Soil temperature must be at least 21°C (70°F) for corms to sprout reliably. Taro tolerates temperatures up to 40°C (104°F) if provided with ample water and partial shade, but growth slows above 35°C. Frost kills the plant outright — even a brief exposure to 0°C (32°F) destroys all above-ground tissue.
Problemas comunes que afectan a Taro y cómo prevenirlos y tratarlos de forma orgánica.
No resistente al invierno.
- 1Moisture is everything with taro. Unlike nearly every other vegetable, taro cannot be overwatered. In paddy culture, maintain 5-10 cm of standing water throughout the growing season. In dryland culture, water deeply every 2-3 days and never allow the soil to dry out — a single drought episode during corm bulking can reduce yields by 40-60%.
- 2Start with the best planting material you can find. The top 2-3 cm of a mature corm (called the huli) with a portion of the petiole attached produces the fastest, most vigorous growth. Small cormels also work well. Avoid planting old, shriveled, or damaged corms that are prone to rot.
- 3Partial shade produces the best results in most gardens. Taro evolved as an understory plant and performs optimally with 4-6 hours of direct sun plus filtered light for the remainder of the day. Full tropical sun can scorch leaves and stress plants — provide afternoon shade in hot climates.
- 4Feed heavily and often. Taro is one of the heaviest-feeding crops in the garden. Apply a nitrogen-rich fertilizer every 3-4 weeks during vegetative growth, then switch to potassium-rich feeds (kelp meal, wood ash) once corms begin bulking at around 4 months. Compost tea applied every 2 weeks gives excellent results.
- 5Hill the soil around the base of the plant as it grows, similar to potatoes. This encourages larger corm development, prevents the top of the corm from turning green (which causes bitterness), and provides support for the tall, heavy leaf canopy.
- 6In temperate climates (zones 7-8), use every trick available to extend the season. Start corms indoors 6-8 weeks early, use black plastic mulch to warm the soil, plant against a south-facing wall for reflected heat, and cover with row fabric on cool nights. Every extra week of warm growing conditions translates directly into larger corms.
- 7Grow in containers if your climate is marginal. A 60-80 liter container (15-20 gallons) placed in a shallow tray kept filled with water mimics paddy conditions beautifully. Containers can be moved indoors or to a greenhouse when temperatures threaten to drop below 15°C (60°F).
- 8Never eat any part of the taro plant raw. All parts contain calcium oxalate crystals (raphides) that cause intense burning and irritation of the mouth and throat. Thorough cooking — boiling for at least 30-45 minutes, steaming, or baking — completely neutralizes these crystals and makes taro perfectly safe and delicious to eat.
Coseche cuando las hojas amarillean.
A mature taro corm showing the characteristic hairy brown exterior and dense starchy flesh
Almacene fresco y seco.
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Información nutricional
Por porción de 100g
112
Calorías
Beneficios para la salud
- Excellent source of potassium, providing 17% of the daily value per 100g — more than bananas — supporting heart health and blood pressure regulation
- Rich in resistant starch, a type of fiber that feeds beneficial gut bacteria, improves insulin sensitivity, and supports colon health
- Contains significant manganese (19% DV per 100g), an essential trace mineral for bone formation, blood clotting, and metabolism of carbohydrates and amino acids
- Good source of vitamin B6 (11% DV per 100g), important for brain development, immune function, and the production of neurotransmitters like serotonin and dopamine
- Provides copper (13% DV per 100g), vital for iron absorption, red blood cell formation, and maintaining healthy connective tissue
- High in dietary fiber (4.1g per 100g) that promotes satiety, supports digestive regularity, and helps maintain stable blood sugar levels after meals
💰 ¿Por qué cultivar tus propios?
Taro corms sell for $3-6 per pound at specialty and Asian grocery stores, and $6-12 per pound at farmers markets. A single plant producing 2-4 kg of corms represents $13-50 worth of taro at retail prices. Growing 6-10 plants can save $80-300 per season. The savings are even more dramatic for processed taro products — frozen taro costs $5-8 per bag, taro chips sell for $6-10 per bag, and prepared poi runs $8-15 per pound. Growing your own taro also guarantees access to a crop that is frequently unavailable or of poor quality in mainstream grocery stores outside of Hawaii and major Asian markets.
Different taro varieties display a range of flesh colors from white to deep purple, each with a distinct flavor profile
Recetas rápidas
Recetas sencillas con Taro frescos
Traditional Hawaiian Poi
45 minThe sacred staple food of Hawaiian culture — taro corms steamed until tender, then pounded into a smooth, starchy paste and thinned with water. Fresh poi has a mild, slightly sweet flavor that develops a pleasant tanginess as it naturally ferments over 2-3 days.
Crispy Taro Chips
30 minThinly sliced taro fried until golden and shatteringly crisp — a beloved snack across Southeast Asia and the Pacific Islands. The natural starch in taro creates an exceptionally crunchy chip with a subtle nutty sweetness that pairs perfectly with sea salt.
Coconut Taro Soup
40 minA creamy, comforting soup where cubed taro melts into a rich coconut broth infused with ginger and lemongrass. Common throughout Southeast Asian and Pacific Island cuisines, this soup showcases taro's ability to create a velvety, naturally thickened broth.
Traditional Hawaiian poi — cooked taro corm pounded and mixed with water into a smooth, starchy paste
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Taro caben en su cama de jardín basándose en el espaciado recomendado de 60cm.
4
Taro plantas en una cama de 4×4 ft
2 columnas × 2 filas a 60cm de espaciado
Variedades populares
Algunas de las variedades de taro más populares para jardineros caseros, cada una con características únicas.
Bun Long
Variedad clásica. 200+ días.
Poi, chips de taro, curris.
¿Cuándo debo plantar Taro?
Planta Taro en Abril, Mayo. Toma aproximadamente 180 días para madurar, con cosecha típicamente en Octubre, Noviembre.
¿Cuáles son buenas plantas acompañantes para Taro?
Taro crece bien junto a Jengibre, Albahaca. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Taro?
Taro prospera en zonas de rusticidad USDA 9 a 12. Con protección de invernadero, puede cultivarse en zonas 7 a 13.
¿Cuánto sol necesita Taro?
Taro requiere Sol parcial (3-6h). Esto significa 3-6 horas de luz solar, idealmente sol de mañana con sombra de tarde.
¿A qué distancia debo espaciar Taro?
Espacia las plantas de Taro a 60cm (24 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Taro?
Los problemas comunes incluyen Pulgones. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Taro después de la cosecha?
Almacene fresco y seco.
¿Cuáles son las mejores variedades de Taro para cultivar?
Las variedades populares incluyen Bun Long. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Taro?
Muy húmedo, rico en materia orgánica, pH 5,5-6,5.
Can I grow taro from corms bought at the grocery store?
Yes, grocery store taro corms can be used for planting, though results vary. Look for firm, unblemished corms with visible growing points (small bumps or emerging shoots at the top). Organic corms are preferable as they have not been treated with sprout inhibitors. Cut the top 2-3 cm off the corm, let the cut surface dry for 1-2 days, and plant with the cut side down. Specialty varieties from garden suppliers or Hawaiian nurseries will generally produce better results than generic grocery store corms.
Why are my taro leaves turning yellow before the plant is mature?
Premature leaf yellowing in taro is most commonly caused by insufficient water — taro requires far more moisture than other crops and drought stress shows immediately in the leaves. Other causes include nitrogen deficiency (feed more frequently with nitrogen-rich fertilizer), cold temperatures below 15°C (60°F), or root damage from corm rot. Check that soil is consistently saturated, temperatures are warm enough, and that the base of the plant does not smell foul, which would indicate rot.
Is it safe to eat taro leaves, and how do I prepare them?
Taro leaves are edible and nutritious, but they must be cooked thoroughly — never eat them raw. The leaves contain calcium oxalate crystals that cause painful burning and swelling of the mouth and throat. To prepare safely, boil leaves in water for at least 45 minutes (changing the water once), or cook them slowly in coconut milk for an extended period. In Hawaiian cuisine, cooked taro leaves (luau leaf) are the key ingredient in the dish laulau. In Caribbean cuisine, the leaves are used in callaloo.
Can taro be grown in a regular garden without standing water?
Yes, taro can be grown in dryland (upland) culture without standing water, though yields are typically 30-50% lower than wetland paddy growing. The key is maintaining consistently moist to saturated soil at all times. Mulch heavily with 10-15 cm of straw or wood chips, water deeply every 2-3 days, and use soaker hoses or drip irrigation to keep the root zone constantly moist. Choose the Eddoe type or dryland-adapted varieties like Bun Long, which tolerate drier conditions better than true wetland varieties.
How long does taro take to mature, and can I speed it up?
Taro typically requires 7-12 months from planting to harvest, depending on variety and growing conditions. Wetland varieties like Bun Long need 9-12 months, while dryland Eddoe types can mature in 7-9 months. To speed maturity: pre-sprout corms indoors 6-8 weeks before planting, use black plastic mulch to raise soil temperature, feed heavily with balanced fertilizer during vegetative growth, and provide consistent warmth above 25°C (77°F). In short-season climates, harvest baby taro at 5-6 months for smaller but still flavorful corms.
What is the difference between taro, eddoe, and malanga?
These are all closely related tropical root crops that are often confused. Taro (Colocasia esculenta var. esculenta) produces one large main corm and is typically grown in flooded paddies. Eddoe (Colocasia esculenta var. antiquorum) is a variety of taro that produces clusters of small cormels rather than one large corm and is better adapted to dryland growing. Malanga or yautia (Xanthosoma sagittifolium) is a different species entirely, with more elongated corms, pointed leaves, and a slightly different flavor — it is widely grown in the Caribbean and Central America. All require similar tropical growing conditions and thorough cooking before eating.
¿Listo para cultivar Taro?
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Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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