Kalo Varieties

Which variety of kalo is the best? The one that's in the bowl on the table. - Jerry Konanui, Hawaiian Mahi‘ai

Use As Food

Chiefly used as table taro.


Rare; collected by Pacific anthropologist, Dr. E. S. Craighill Handy from Olowalu, Maui.

General Characteristics

Medium in height, slender, erect, maturing within 9 to 12 months, producing from 2 to 5 ‘ohā; recognized by its blackish Hā (Petiole) with inconspicuous narrow reddish lihi (edges of the stem).

Ha (Petiole)

70 to 90 cm. long, blackish, with inconspicuous narrow reddish lihi (edges of the stem) greenish at top (apex), a dark pink ring at kōhina (base) with light pink for 2 to 3 cm. above the base.

Lau or Lu'au(Leaf Blade)

45 to 60 cm. long, 30 to 40 cm. wide, 35 to 45 cm. from tip to base of sinus (māwae), arrow head shaped, drooping, thin in texture, dark green with bluish cast; margins slightly wave-like (undulate); piko small, purple; round leaf section (lobes) obtuse (wide) to slightly acute (narrow) with medium-cut to a deep, narrow lihi māwae (sinus).

'I'o kalo (Corm)

Flesh white with lilac at top (apex), the fibers yellowish; skin lilac-pink, often dark purple along leaf-scar rings.

Pua (Flower)