Taro — Growing reference
| Scientific name | Colocasia esculenta |
|---|---|
| Seed germination (days) | 14–21 |
| Soil temperature for germination (°C) | 21.1–29.4 |
| First harvest or flowering (days) | 180–210 |
| Measured from | Transplant |
| Plant spacing (cm) | 45.7–61 |
| Mature height (cm) | 91.4–182.9 |
| Mature spread (cm) | 61–121.9 |
| USDA hardiness zones | 8–11 |
| Light | Partial sun |
| Water | High |
| Sowing method | Tuber |
Growing directions
Plant small cormels or divided corm sections 2–4 inches deep in deep, organic-rich, consistently wet to moist soil in full sun to partial shade after all frost risk has passed and soil temperatures exceed 70°F; taro tolerates and even thrives in standing water, making it suitable for rain gardens, swales, and pond edges. Colocasia esculenta is one of the world's oldest cultivated crops, grown throughout tropical Asia, the Pacific Islands, Africa, and the Caribbean for its starchy, edible corms — all parts of the raw plant contain calcium oxalate crystals that cause intense oral irritation, so corms and leaves must always be thoroughly cooked (boiling, steaming, or roasting for at least 30–45 minutes) before eating. The corms are the source of Hawaiian poi, taro chips, and cocoyam fufu, and have a distinctive, pleasantly earthy, slightly sweet, starchy flavor; the large, dramatic, heart-shaped leaves are used in Pacific Island cooking as wrappers (lau lau) and are edible after extended cooking. In zones 8b–9, plants may survive a mild winter with heavy mulching over the crown but should be treated as annuals in cooler climates, with corms lifted and stored above 50°F after the first frost.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
OpenPlantDB · colocasia-esculenta
Source & verification
OpenPlantDB · CC0