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 large central edible corms as well smaller edible eddoes. Taro also has edible leaves (when properly prepared). Taro is found and used across the tropics, with a multitude of preparations, including the Hawaiian ferment, Poi. 

 

Jump to Taro Notes | Jump to Taro Varieties

OUR WORK

  • In 2021 The Utopian Seed Project plans to do a larger variety screening trial, as well as growing a larger quantity of Korean Taro for market exploration. 
  • In 2020 we shared the Korean variety with a small number of farmers across the Southeast to establish its regional potential as well as its farm scale value (Covid-19 led to a reduced capacity of farmers to participate in trials). Michael Carter of Carter Farms (video above) grew out our taro for leaf production. We also shared with a Burmese community in NC at Transplanting Traditions.
  • In 2019, a small planting of just six plants of our Korean cultivar produced around 26lbs of eddoes, which were served at our annual Trial to Table Farm Dinner. Board member, Jamie Swofford, began establishing a chef fan base in the Charlotte region.
  • Prior to 2019, board member, Yanna Fishman has been growing taro for a number of years. We are working with the varieties that she’s found promising and building on her work.

Showing off some stuff at @georgiaorganics
#experimentalroots #tropicalperennials #croptrials #eatmoreroots
...

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Here`s a selection of edible summer greens growing at the #experimentalfarm right now. Even though you may never have tried (or maybe heard) of some of these, they are not new. We did not discover them. They belong to cultures older and wiser, ancestral work done to create many of the food crops that exist today, both known and forgotten.

We support eating and exploring these crops, and there is resilience in a diversified food system that will be much needed as climate change continues. But climate justice and climate work goes hand in hand with social justice and social work, so respecting those who came before (the work, the culture, the traditons, the people) is critical to our journey.

This picture shows a world of possibilities, but it also shows the world.

Top Row, Left to Right
1. Permelon (Cucurbita maxima)
2. Butternut (Cucurbita moschata)
3-4. Sweet Potato (Ipomoea batatas)
5 (top). Southern Pea (Vigna unguiculata)
5 (bottom). African Basil (Ocimum gratissimum)
6. Moringa (Moringa oleifera)

Bottom Row, Left to Right
1. Chaya (Cnidoscolus aconitifolius)
2. Sunset Hibiscus (Abelmoschus manihot)
3-4. Okra (Abelmoschus esculentus)
5. Abelmoschus tetraphyllus
6 (top). Taro (Colocasia esculenta)
6 (bottom). Chayote (Sechium edule)

#summergreens #diversefood #chayote #chaya #taro #moringa #hibiscus #okra #southernpeas #basil #squash #sweetpotato #eatyourgreens #leafygreens #greens #notallgreensarered
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One of our trials this year is Taro. Edible leaves and roots and a staple of many sub tropical regions. We`re growing test plots in Leicester, Union Mills and Shelby and plan to inspire some chefs later in the season!

#foodexperiments #taro #tastethediversity
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Meet the mighty taro leaf, a key ingredient in most Caribbean callaloos and part of a double crop yield (tubers and leaves). This is one crop from our research into growing tropical perennials as temperate annuals that has great promise #croptrials #taro #growyourownfood ...

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The taro trial at Yanna Fishman`s is growing fast. Yanna is board member of The Utopian Seed Project and experimenter extraordinaire, inspiring our focus on tropical perennials grown as temperate annuals.
#cropdiversity #croptrials #taro
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Taro Notes

TESTING A THEORY

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Taro Varieties