Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Lauloa Uliuli: Native variety; the descriptive name Uliuli refers to the dark green Hā (Petiole) with brownish tinge color.
USE AS FOOD
Mainly as table taro.
Found occasionally among other Lauloa.
Tall, erect, stocky, maturing within 9 to 12 months, producing from 5 to 10 ‘ohā; distinguished from other Lauloa by dark green Hā (Petiole) with dark brown tinge on lower portion.
100 to 140 cm. long, dark green tinged with dark brown or reddish-brown on lower portion only, pink to whitish at the lihi (stem edge), a dark red ring at kōhina (base) with light pink for 4 to 6 cm. above the base.
LAU OR LU'AU(LEAF BLADE)
45 to 65 cm. long, 30 to 40 cm. wide, 35 to 50 cm. from tip to base of sinus (māwae), arrow head shaped, slightly concave (curve inward), dark green; margins with a few large undulations; piko small, light purplish; round leaf section (lobes) obtuse with narrow lihi māhae (sinus).
I'O KALO (CORM)'
Flesh white with pinkish tinge, especially near the top (apex), and yellowish fibers; skin light pink, occasionally purple along leaf-scar rings.
*The # refers to CTAHR's bulletin 84 system.