Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Lehua ‘Ele‘ele: Native variety; the name ‘Ele‘ele is probably given to this variety because it has much darker colored Hā (Petiole) than other Lehua varieties, although the Hā (Petiole) are far from being blackish. This variety is known as Wailana in Kona, Hawai‘i.
USE AS FOOD
Makes a very good red poi.
Planted quite extensively in Kona, Hawai‘i, usually under māla (upland) culture, but not widely grown elsewhere.
Medium in height to tall, slender, erect, maturing within 8 to 12 months, producing from 2 to 5 ‘ohā; distinguished by the dark green Hā (Petiole) which are shaded with purple, especially near kōhina (base) and along margins.
75 to 100 cm. long, dark green with purplish shading especially near kōhina (base) and along margins, purple at the top (apex), with a narrow dark reddish to purplish-black edge, a dark reddish-purple ring at kōhina (base) with lighter reddish purple for 3 to 5 cm. above the base.
LAU OR LU'AU(LEAF BLADE)
45 to 55 cm.long, 30 to35 cm.wide, 35 to 45 cm. from tip to base of sinus (māwae), arrow head shaped, drooping, dark green; piko small, dark purplish; round leaf section (lobes) acute with deep, narrow lihi māwae (sinus).
I'O KALO (CORM)'
Flesh lilac-purple with darker reddish-purple fibers; skin brilliant reddish-purple; roots light reddish-purple.
This is an early-maturing taro of high yielding capacity. It must be harvested as soon as it is mature as it rots readily if held in the field for any length of time.
*The # refers to CTAHR's bulletin 84 system.