Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Kalalau: Native variety; possibly named after the valley of Kalalau, Kaua‘i. This valley on northwest Kaua‘i is at the base of Mount Wai‘ale‘ale.
USE AS FOOD
Poi of good quality may be made from this variety. The lū‘au is relatively nonacrid, (not sharp or bitter).
Planted quite extensively on Maui, Moloka‘i, and Kaua‘i.
Short to medium in height, well spreading, maturing within 9 to 12 months, producing from 5 to 10 ‘ohā; identified by the light self-green spreading Hā (Petiole) and arrow head shaped Lau or lū‘au (Leaf blade).
55 to 70 cm. tall, light green, inconspicuously greenish at edge, white at kōhina (base).
LAU OR LU'AU(LEAF BLADE)
35 to 50 cm. long, 25 to 35 cm. wide, 30 to 40 cm. from tip to base of sinus (māwae), arrow head shaped, medium green; margins slightly wave-like (undulate); piko yellowish; round leaf section (lobes) acute with wide lihi māwae (sinus).
I'O KALO (CORM)'
Flesh chalky white with yellowish fibers; skin whitish.
*The # refers to CTAHR's bulletin 84 system.