6. Good Organic Gardening - November-December 2016 AvxHome.in

Taro | TIME TO PLANT
threat of frost or a cold snap has passed.
It takes six to 12 months to harvest from
planting, which is why plants can only be
grown successfully in warm zones. In cold or
inland areas with a short warm-season growing
period, taro can be grown in a large (40cm
or larger) container and moved into a warm,
sheltered spot during autumn and winter.
Taro grows in a wide range of soils and
tolerates both well-drained and wet soils. In very
wet areas, plant taro into a raised mound to
reduce waterlogging. Although it tolerates wet
soils and is grown in paddy fields in some parts
of the world, it doesn’t thrive in stagnant water.
It’s best in full sun but grows in part
shade, especially in hot regions. Most
commercial production of taro in Australia
occurs in northern Queensland but crops
are grown south to northern New South
Wales and in inland areas.
To prepare the ground for planting, remove
all weeds. Dig in well-rotted organic matter
before planting, to enrich the soil and improve
its water-holding capacity. Also work in a
high-potash fertiliser, which helps the large,
starchy tubers to develop.
Taro is grown from offshoots taken from an
existing plant or from pieces of tuber. Tubers
can be cut into segments before planting.
Plant the pieces of tuber 5–8cm deep.
Offshoots (also called setts) include several
centimetres of tuber and a leaf shoot. Roots
grow quickly from the base of the shoot once
the offshoot is planted.
They can also be started off in pots and
transplanted into the soil as conditions warm.
To produce a crop of taro, plant it in a
row for ease of maintenance and watering.
Space plants around 60–90cm apart to
allow room for the leafy growth and for the
tubers to mature. Where smaller amounts of
taro are wanted over a longer period, plant
it in small clumps throughout the year to
stagger harvest times.
Taro is much more than a starchy root
vegetable. It’s a very handsome plant with large,
green, heart-shaped leaves held on slender
black stems. Plants grow to around 1–1.5m tall.
Edible leaves?
While waiting for the tubers to grow,
the young leaves and stalks can be
harvested to add to soups and stews.
They should not be eaten uncooked
due to high concentrations of calcium
oxalate, which causes stinging and
discomfort in the mouth and throat.
Taro is a handsome leafy plant grown
for its starchy underground tuber
Taro can also be grown in damp areas such
as beside water features or in areas that may
get periodic inundation.
Ongoing care
Taro has few pests or diseases but doesn’t
tolerate drying out. Keep plants growing
strongly with regular water, particularly over
the dry season, and the occasional addition
of a high-potash fertiliser or top dressing
of aged manure and compost. Plants that
are moisture-stressed show slow growth
and produce smaller, less starchy tubers.
Mulch helps to suppress weeds and retain
soil moisture as well as supplying extra
nutrients to the soil.
Harvesting and
storage
Taro crops need at least six to nine months of
growth and can take longer in cooler zones or
if the plants are moisture-stressed. The tubers
are ready to lift when the foliage begins to
yellow. Tubers can push to the surface.
Mature tubers can reach 1–1.5kg in size and
are usually round or slightly elongated. They
need to be harvested by hand, first disturbing
the soil. Rinse to remove soil before using or
storing taro tubers.
Taro tubers can be left in the ground until
they are needed but, once harvested, they
need to be used in around two to four weeks.
They can be stored wrapped in a plastic bag
in the fridge.
Taro must be cooked before it can be
eaten. This is because it contains crystals of
calcium oxalate, a mouth irritant. As a result,
taro is peeled and cooked by baking, boiling
or steaming. It has a starchy, nutty flavour. It’s
often served mashed or as a casserole and can
also be made into cakes or served as a dessert.
Slices of taro can also be fried as chips.
Taro is fairly sweet, high in carbohydrates and
fibre, and provides a good source of vitamins
and minerals, including vitamins B and E.
Taro label
Common name: Taro
Botanical name: Colocasia esculenta
Family: Araceae (arum family)
Requires: Full sun
Dislikes: Cold
Suitable for: Tropics, subtropics,
warm coastal
Habit: Clumping perennial, to 1–1.5m tall
Needs: Heat, humidity, shade
Propagation: Tuber, offshoots,
potted plants
Difficulty: Easy
Good Organic Gardening | 47