Asian Taro

Asian Taro Care

Alocasia Odora

What is the plant

Pachycaul herbs, massive, to 2.5m, evergreen, with slightly milky latex. Stem erect to decumbent, with short stolons terminating in tubercles arising from base. Leaves several to rather many together, clustered at tips of stems of larger plants; petiole up to 1.5m, sheath membranous; leaf blade peltate, cordate-sagittate or cordate-ovate, up to 130 × 100cm, basal margins undulate, apex shortly acuminate; primary lateral veins 9–12 on each side, interprimary veins forming well defined interprimary collective veins.

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Humidity

Normal

Lighting

Full Sun

Difficulty

Medium

Hibernation

Cold period

How to Care for the Plant

Water
Keep taro plants well watered; the soil should be consistently moist. Water taro often in dry weather.
Pruning
Cut back an elephant ear plant two or three days after the first killing frost when the foliage turns brown. Depending on the climate, this can happen anytime from late summer to midwinter. ... The plant is now ready to overwinter in the garden or be dug up for winter storage.
Fertilizer
Feed taro with rich organic fertilizer, compost, or compost tea. Taro prefers a high-potassium fertilizer.

Disease diagnosis

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Soil
Taro corms can be planted in dry or wet settings. Taro requires rich, moist, well-drained soil to moisture-retentive soil. In Asia taro is often planted in wet paddies.
Temperature
Taro is a tropical or subtropical plant that requires very warm temperatures–77° to 95°F (25-35°C)–and consistent moisture to thrive.
Additional
Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms. In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.