Kalo, also know as Taro (Colocasia Esculenta), is a root vegetable and one of the most complex carbohydrates on the planet. It is the sixteenth most cultivated plant being grown globally in more than 60 countries.

What kind of plant is kalo?

Kalo is the Hawaiian name given to the cultivated plant, taro (Colocasia esculenta (L.) Schott). Kalo specifically refers to the name of the first taro growing from the planted stalk. Taro is considered by some to be the world’s oldest cultivated crop.

Can you eat kalo?

As food, Kalo is a healthy starch. All parts of the kalo are edible, but they MUST BE COOKED for at least 1-2 hours (depending on the size of the corm) to break down the plant’s calcium oxalate, needle-like crystals. When eaten raw, kalo can make your throat and mouth extremely itchy and can be potentially harmful.