Different Uses for the Kalo Plant

The Legend of "Kalo"

• The Kanaka Maoli, Hawaii's native people, believed that "kalo" was the most supreme and powerful plant. According to legend, Wakea (sky father) and Papa (earth mother) had a daughter named Ho`ohokulani. Wakea had a child with Ho`ohokulani who was stillborn. They named their stillborn son Haloa-naka and buried him. The "kalo" plant grew from the infant's body and the plant was named Haloa (everlasting breath). The ancient Hawaiians created a ritual of placing a bowl of poi (pounded "kalo") at the center of the table and taking turns eating it. The poi ritual symbolizes the unity of ohana (family) and their connection with `aumakua (ancestors).

Kalo Description

• There were originally more than 300 varieties of "kalo" or "taro," with 87 known varieties today. Varieties can differ slightly by root structure, color, length and leaf appearance. "Taro" is cultivated in marsh areas, using streams for irrigation, or as high upland as 4,000 feet. The plant is a perennial and has long heart-shaped leaves that point downwards. The stems grow from a few feet to 6 feet tall, depending on the variety, and have edible roots that are measured in fingers. "Two finger" poi is considered the best tasting. Each part of the plant is cultivated and prepared for consumption.

Kalo Leaves

• The lau (leaf) of "kalo" has multiple uses. Chicken and pork are steamed in large leaves to make laulau. Another traditional dish is lū‘au where the leaves are boiled in water until they break up. The water is drained and the leaves are mixed with coconut milk and chicken or squid. The leaves can also be prepared like cooked spinach and eaten.

Kalo Roots

• The roots, called the "kalo," and tubers are the most important and nutritional part of the plant. These parts of the plant can be baked, steamed or boiled and then mashed with water to make poi. Poi can be eaten immediately or fermented for several days. It is often fed to babies and the elderly because it is easy to digest and a good source of vitamins and carbohydrates.

Kalo Crowns

• After the leaves and roots are cut off, the huli (crown) of the plant is left. This part of the plant is vital because it is replanted where it will establish new root systems. The new plants are ready to be harvested within six to 12 months.

Growing Considerations and Other Uses

• It is important to note that "kalo" cannot be consumed raw. The plant has calcium oxalate, an irritant to the throat and mouth, which is broken down by heat. In addition to its culinary uses, even the "kalo" mud is used to make black dye for kapa cloth.

  "Kalo" or "taro" is grown in U.S. Department of Agriculture plant hardiness zones 8 to 10. A single bulb will grow from 3 to 6 feet high and spreads 3 to 6 feet. Plants prefer moderately or very damp soil in partial shade or full sun. "Kalo" can also be grown in shallow water. While plants can be left in the soil as a perennial, bulbs should be dug up in areas where the temperature drops below 45 degrees in the fall and winter. The plant is an aggressive grower and is considered invasive in some areas.