Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Māea: Native variety; Ea means strong smelling, sweet smelling or fragrant in Hawaiian, and probably refers to the odor of the cooked ‘i‘o kalo (Corm). Maea may also mean to rise to the surface.
USE AS FOOD
Mainly as a table taro.
Little-known variety, found occasionally under māla (upland) culture in Puna, Hawai‘i.
Medium in height, well spreading, maturing within 9 to 12 months, producing from 5 to 10 ‘ohā; characterized by dark green Hā (Petiole), whitish at kōhina (base) with reddish-brown flecks immediately above, and conspicuous broad whitish lihi (stem edges).
60 to 80 cm. long, drooping, dark green flecked with reddish-brown, the flecking most pronounced near kōhina (base), with a conspicuous, broad whitish lihi (stem edges), often tinged with reddish-purple adjacent to the edge, white at kōhina (base).
LAU OR LU'AU(LEAF BLADE)
35 to 45 cm. long, 25 to 30 cm. wide, 30 to 40 cm. from tip to base of sinus (māwae), narrowly arrow head shaped, dark green; piko yellowish; round leaf section (lobes) acute with wide lihi māwae (sinus).
I'O KALO (CORM)'
Flesh white with yellowish fibers; skin cream-colored, usually with dark purple along leaf-scar rings.
*The # refers to CTAHR's bulletin 84 system.