Taro (Kalo) Plant

What is the difference between taro and kalo?

Same plant, two different languages. Kalo is the Hawaiian name given to the cultivated plant, taro (Colocasia esculenta (L.) Schott). "Taro" is a formal and interchangeable term throughout the world.

What is the relevance of kalo to Hawaiians?

Kalo is integral to Hawaiian culture and genealogy, is the kinolau (form) of the god Kāne. It originated as Hāloanakalaukapalili, the first child of two Hawaiian gods, with the second child, named Hāloa, being the first Hawaiian man. Kalo has been the primary dietary staple for Hawaiians since ancient times, also serving medicinal purposes and as offerings to deities. It is cultivated using two methods: wetland and dryland farming. Taro is considered by some to be the world's oldest cultivated crop. 

Can kalo be eaten raw?

No, kalo should never be eaten raw due to its content of calcium oxalate, which can cause severe throat irritation. Always cook kalo thoroughly before consumption.

How do I cook kalo to ensure it is safe to eat?

Typically, boil kalo roots for at least 45 minutes, or until they can easily slide off from a pierced with a fork or knife. Leaves should be boiled for at least 15 minutes or until tender. Kalo must be cooked thoroughly to break down calcium oxalate, a natural compound that can cause severe irritation. 

What are some common dishes made from kalo?

Kalo is incredibly versatile. In Hawaiian cuisine, popular dishes include poi (mashed taro root), laulau (pork and fish wrapped in taro leaves, then steamed), taro chips, and taro fries! Each preparation highlights kalo's unique flavor and texture.

 

Lo'i Farming

What is a lo'i?

A lo'i is a traditional Hawaiian method of growing kalo in wetlands. This form of aquaculture involves creating flooded fields, which are ideal for kalo as they provide the necessary water and nutrients for the plant to thrive. 

How do lo'is benefit the ecosystem?

A lo'i supports ecosystems with symbiont biodiversity. The ecosystem also provides habitats for endemic, Hawaiian endangered species. The wealth of this brilliant agriculture and cyclical business model, provides a fully organic product with high caloric and nutritional value. The wetlands filter and recycle nutrients, improving water quality and promoting healthy dynamics for adjacent ecosystem. A lo'i propagates products and ecosystems for compounding benefits.

What are the challenges of maintaining a lo'i?

The primary challenges include managing water flow, controlling invasive species, and maintaining the health of the kalo. Regular maintenance and monitoring are crucial for a successful harvest.

Can I start a lo'i in my backyard?

Starting a lo'i requires space, access to a consistent water source, and a commitment to maintaining the wetland environment. It's a feasible project if these conditions can be met, and it can be a rewarding way to grow your own kalo.

General Questions

What are the nutritional benefits of kalo?

Kalo is a nutrient-dense food, rich in fiber, Vitamins C and E, potassium, and magnesium. It is also low in fat and calories, making it a healthy addition to any diet.

Where can I buy kalo if I want to cook it at home?

Haleiwa Taro Farm will easily supply you with all the kalo you need. Kalo can also be purchased at specialty markets, especially in areas with large Pacific Islander communities. Look for firm, blemish-free roots and fresh-looking leaves if available.