Kai Kea Taro is a traditional food plant. Taro has been used as food for thousands of years. The leaves are cooked and eaten, as well as the corm. The corm is a Poi type and has great flavor. You wash, peel and cook it like potatoes. The leaf needs 30 to 45 min boil time in water with a little salt in it. Taro is very nutritious. This variety is great canned and can be used in recipes calling for spinach. It will produce leaves from spring to early fall, and then it will go dormant for the winter. I got mine from http://www.michaels4gardens.com/
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