Taro

(Colocasia esculenta)
Read Taro Blogs Here

Taro (Colocasia esculenta) is one of a number of similar looking plants with similar culinary uses in the Araceae family, causing some confusion with common plant names in different regions. Taro is considered the most widely cultivated and eaten of these plants, producing edible corms (eddoes) underground and edible leaves (when properly prepared) above ground. Taro is found and used across the tropics, with a multitude of preparations, including the Hawaiian ferment, Poi. 

OUR WORK

The Utopian Seed Project started working with Taro with stock that board member, Yanna Fishman, has been growing for a number of years. While we are working with a number of varieties, the one that is proving to be productive and tasty in our region is a variety we are calling, Korean Taro. In 2020 we are spreading this variety to a number of farmers across the Southeast to establish its regional potential as well as its farm scale value. Board member, Jamie Swofford, has already established a chef fan base in the Charlotte region and we’ll continue to work with Taro as a food source with great potential. In 2019, just six plants produced around 26lbs of eddoes, which were served at our annual Trial to Table Farm Dinner.

TESTING A THEORY

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