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

Mainly as table taro.


Little-known variety of limited distribution.

General Characteristics

Medium in height, moderately spreading, maturing within 9 to 12 months, producing from 5 to 10 ‘ohā; characterized by unusually large, prominent purple piko, the navel, or center of the kalo leaf.

Ha (Petiole)

65 to 90 cm. tall, dark green, red at the lihi (stem edge), purplish at the top (apex), white or greenish-white at kōhina (base).

Lau or Lu'au(Leaf Blade)

45 to 50 cm. long, 30 to 35 cm. wide, 35 to 40 cm. from tip to base of sinus (māwae), egg-shaped (ovate), dark green; piko conspicuous, dark purple; round leaf section (lobes) acute with narrow lihi māwae (sinus).

'I'o kalo (Corm)

Flesh chalky white with conspicuous yellowish fibers; skin white to cream-colored.

Pua (Flower)

Hā (peduncle) dark green; flower cover (spathe) 18 to 20 cm. long, the lower tubular portion about 3 cm. long, dark green, the upper portion yellow; spadix (spike of flower) 6.5 to 7 cm. long, the sterile appendage (tip of flower's spike) about 9 mm. long.


Because of the similarity in names, this variety is sometimes confused with Piko ‘Ele‘ele, but it is not the same.