What it is
Taro (Colocasia esculenta) is in the Araceae (Arum) family. A tropical wetland staple that thrives in hot, soggy Texas spots. The corm is serious storable starch — but must be cooked.
How to grow it
It wants part shade, water it high — likes wet, and give it rich, moist soil. Target a soil pH around 5.5–6.5. Space plants about 24–36 in apart. Expect roughly 200+. Tender perennial; loves heat/wet.
How it's used
Taro is used: corms and leaves (always cooked).
🔎 How to identify it
- Huge 'elephant ear' leaves
- Thick underground corm
- Loves wet feet
Edibility
PartsCorm and young leaves
UsesCorms and leaves (always cooked)
CautionRaw taro is toxic (calcium oxalate) — must be thoroughly cooked.
🌤 Before you plant: check the live 7-day garden weather to time it right for frost and heat.
Part of the free Texas Roots plant database, compiled by Jordan Polasek from his greenhouse in El Campo, Texas. Free to read and share. If it helped, the best thanks is to grow something.