Today I will show you how to grow and harvest your own taro roots in your vegetable garden. The edible taro (Colocasia esculenta) usually grows in tropical regions, it is also called dream or madeira, it is a member of the Araceae family, a common name under which a large number of plants reside. In the family, there are many cultivars of edible varieties of taro suitable for the garden. Sometimes called “elephant ears” because of the plant’s large leaves, taro is also called “dosheen.” This perennial plant from the tropical to subtropical region is grown for its food tuber.
The foliage can also be eaten when cooked like other green vegetables. It is rich in minerals and vitamins A, B and C. In the Caribbean, the leafy greens are cooked extensively in a dish called callaloo. The tuber is cooked and purged into a paste, called poi, which was once a common staple in Hawaii. The starch in large tubers or taro globules is highly digestible. It is a good source of carbohydrates and, to a lesser extent, potassium and protein. Edible taro is considered a staple crop in many countries, but especially in Asia. The most common variety used as a food source is Colocasia esculenta.
How to grow and harvest Taro:
As mentioned, taro is tropical to subtropical, but if you don’t live in that climate, you can still try growing taro in a greenhouse. The large leaves grow up to 90 cm to 1.80 m tall, so space will still be needed. In addition, patience will also be needed, as taro needs 7 months of warm weather to mature. To get an idea of how many plants to grow, 10-15 plants per person is a good average. The plant spreads easily through tubers, which can be obtained in some nurseries or grocery stores, especially if you have access to an Asian market. Depending on the variety, the tubers can be smooth, round or rough and fibrous. Anyway
Plant the tubers in 15 cm deep furrows and cover them with 5 cm of soil, space the tubers 40 to 60 cm apart in rows separated by 1 m.
Regarding watering, you will need to keep the taro evenly moist. Taro is often grown in humid environments, similar to growing rice. Feed taro with a high-potassium organic fertilizer and compost. For an uninterrupted supply of taro, a second crop can be sown between the rows about 12 weeks before the first harvest.
Harvesting taro roots:
During the first week, you should notice a small green stem spreading across the ground. Soon, the plant will grow into a thick shrub that can grow to be up to 1.80 m tall, depending on the variety. As the plant grows, it will continue to produce buds, leaves, and tubers that will allow you to continuously harvest part of the plant without damaging it. The whole process takes about 200 days from planting the tubers to harvesting. To harvest taro corms (root vegetables), gently lift them off the ground with a garden pitchfork just before the first frost of fall.
The leaves can be picked as soon as the first leaves have opened. As long as you don’t cut off all the leaves, they will grow new ones, providing a continuous supply of vegetables.