How to Grow Taro
A Stunning and Delicious Addition to Any Garden!
Growing Taro
Back when my grandma first immigrated to the US, she would plant store bought taro in order to produce the delicious leaves. Still to this day it’s very difficult to find fresh taro leaves or stems, despite how easy it is to grow! The leaves are a primary ingredient in our beloved classic Gujarati dish - Patra. The leaves and stems are also a staple in parts of Asia, Africa, the Pacific Islands, and the Caribbean.
Growing taro yourself gives access to every part of the plant. The trick to growing taro in non-tropical regions is to provide abundant water. I’ve found that using a soaker hose around the base of the plant works like magic! However using drip irrigation should do the trick as well.
It is also essential to plant taro in a location with dappled sun or full shade depending on your region. If summer temperatures often go above 90 degrees, taro will do best in a spot with dappled sunlight. Excess sun can result in crispy leaf edges. I’ve found that the leaves can grow much larger if grown this way. Dappled light can be achieved by planting underneath a tree or behind a fast growing plant like tomatoes.
In regions where temperatures don’t often go above 90 degrees, you can plant in a spot with morning and midday sun.
Taro can easily be grown in containers, wine barrels, garden boxes or directly in the ground.
The plant can be grown as a perennial in regions without a frost. In regions with a frost the leaves and stems will die back to the ground. At this time you can harvest the corms (taro roots). Alternatively, you could also leave the roots in the soil and they will resprout the following Spring.
As a houseplant, taro grows similarly to other plants in the Alocasia family. Find a warm, bright area and provide consistant water. Indoors it can grow as a perennial. Leaves and stems can be harvested for consumption on an as needed basis.
