Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Probably native of Japan; the derivation of the name is unknown.
USE AS FOOD
Chiefly as table taro; stalks and sprouts excellent as greens.
Grown in limited amount throughout islands, usually under upland, dryland culture (māla).
Short to medium in height, stiffly erect, moderately stocky, maturing in less than 10 months, producing more than 20 ‘ohā which remain dormant for several weeks; distinguished by dark green Hā (Petiole) diffused with reddish brown.
55 to 70 cm. long, dark green slightly diffused with reddish-brown near kohina (base) and at apex, reddish-brown_at edge, a pink ring at kōhina (base) with paler pink for about 3 cm. above, curved at apex so that blade hangs almost vertically.
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, egg-shaped (ovate), firm-chartaceous (paper like), dark green with bluish cast; piko light to dark purple; round leaf section (lobes) wide and obtuse with shallow, wide lihi māwae (sinus).
I'O KALO (CORM)'
Flesh white with yellowish fibers; skin white; ‘I‘o kalo (Corm) is about 4 to 6 cm. in diameter.
Similar in quality and texture to Akado.
*The # refers to CTAHR's bulletin 84 system.