Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
‘Ula: Introduced from Samoa by horticulturist named Gerrit Parmile Wilder, ‘ula means red in Samoan and Hawaiian and probably refers to the brilliant pinkish-red coloration of the Hā (Petiole) near the kōhina (base).
USE AS FOOD
A good table taro.
Māla (upland) taro of limited distribution.
Short to medium in height, moderately spreading, stocky, maturing within 9 to 12 months, producing Irons 2 to 5 ‘ohā; distinguished by a few narrow green stripes on the brilliant pink basal portion of the Hā (Petiole).
60 to 80 cm. long, rather rigid, nearly solid pink at kōhina (base) with narrow green stripes, the upper half green, distinctly reddish-pink at the lihi (stem edge), a white ring at the kōhina (base).
LAU OR LU'AU(LEAF BLADE)
40 to 55 cm. long, 30 to 40 cm. wide, 30 to 40 cm. from tip to base of sinus (māwae), egg-shaped (ovate), thin in texture, medium green; margins slightly wave-like (undulate); piko yellowish-green to light green; round leaf section (lobes) acute with narrow lihi māwae (sinus).
I'O KALO (CORM)'
Flesh chalky white with large, conspicuous, yellow fibers; skin white to cream-colored.
The similarity between this variety and Pāpākolea Koa‘e is rather striking, further indicating the close relationship between certain Hawaiian and South Sea forms.
*The # refers to CTAHR's bulletin 84 system.