Grow your own kalo (taro) at home

How to grow, repot, harvest, and cook kalo

Kalo (taro or Colocasia esculenta) is a tropical plant that grows well in Hawaii and other warm, humid climates. It's known for its starchy, edible corms (root-like tubers) and is an essential part of traditional Hawaiian cuisine. Growing kalo from one gallon pot with one huli (a kalo stalk cutting) takes patience and care. Here's a step-by-step guide on growing, repotting, harvesting, and cooking taro.

Home kalo farm

Starting with the huli in a one-gallon pot

A huli is a piece of kalo stalk with a bit of corm and roots at the bottom.

Step 1: Choose a good potting mix

Start by filling a one-gallon pot with a rich, loamy soil mix. Taro prefers well-drained but moist soils. You can mix regular potting soil with compost or add some organic material for nutrients.

Step 2: Plant the huli

Place the huli  in the center of the pot with the roots buried under the soil and the stalk above the soil. When planting, about 50% of the huli should be below the soil level, leaving the rest of the green stalk exposed.

Step 3: Watering

Kalo needs consistently moist soil, but it shouldn’t be waterlogged. Water the plant until the soil is damp but not saturated.

Tip:

Keep the soil evenly moist. Check the soil daily to ensure it doesn’t dry out.

Step 4: Light Requirements

Kalo thrives in partial sun or dappled shade, as too much direct sunlight can scorch the leaves. If you're growing indoors, place the pot in a bright spot with filtered sunlight.

Caring for the kalo plant

As your kalo grows, it will develop large, heart-shaped leaves, and the corm beneath the soil will also expand.

Fertilization

Feed the plant with a balanced fertilizer (such as 10-10-10) every month. Organic fertilizers like compost tea or fish emulsion also work well.

Watering Frequency

Keep the soil constantly moist. In hotter weather, you may need to water the plant every day or every other day.

Tip:

If you notice the leaves drooping, it may need more water. Check the soil and water accordingly.

Repotting the kalo

Kalo grows quickly and will outgrow a one-gallon pot in a few months. One solution to avoid repotting is to plant the huli in a larger pot from the beginning. If you need to repot, see below.

When to Repot

When the roots begin to circle the pot or grow out of the drainage holes, it’s time to repot. This usually happens around 3-4 months after planting.

Step 1: Choose a Larger Pot

Move the plant to a pot that is at least 14-16 inches wide and deep, as kalo needs space for its roots and corm to expand.

Step 2: Repotting process

Gently remove the plant from the pot, being careful not to damage the roots. Replant it in the larger pot with fresh soil, ensuring that the base of the stalk is at the same depth as it was in the smaller pot. Water thoroughly after repotting.

When and how to harvest kalo

Kalo typically takes 8-12 months to fully mature. You’ll know it’s ready to harvest when:

Signs of maturity

• The leaves will begin to yellow and die back.

• The plant will stop producing new leaves.

• The corm will feel firm and large under the soil.

Harvesting process

• Step 1: Loosen the soil around the plant carefully to avoid damaging the corm.

• Step 2: Pull up the entire plant, including the corm and huli.

• Step 3: Cut off the stalk (which you can replant as a new huli) and clean the corm by removing soil and excess roots.

  
  

Harvested and cleaned huli and kalo

How to cook kalo

Kalo corms are delicious but need to be cooked properly, as they contain calcium oxalate, which can cause irritation if eaten raw.

Step 1: Peel the Corm

Use a knife to remove the outer skin of the kalo corm. Be sure to wear gloves, as raw kalo can cause itching.

Step 2: Boil the Kalo

Cut the peeled corm into chunks and boil it in water for about 30-45 minutes, until the kalo is tender and easily pierced with a fork.

Step 3: Prepare the kalo

Once boiled, kalo can be used in a variety of ways:

• Poi: Mash the boiled kalo into a smooth, thick paste with water. Poi is a traditional Hawaiian dish.

• Fried kalo: Slice the boiled kalo thinly and fry it for a crispy snack.

• Kalo in Stews or Curries: Add the cooked chunks of kalo to stews or curries for a starchy, satisfying texture.

Kalo growing tips

• Pest management: Kalo is generally resilient but can attract aphids and spider mites. Use insecticidal soap or neem oil if pests appear.

• Keep the soil wet: Kalo is a wetland plant and enjoys constantly moist soil. Never let it dry out completely.

By following these steps, you can grow kalo successfully in a pot, repot it as it grows, harvest the mature corm, and enjoy its delicious, starchy goodness in a variety of dishes. Enjoy the process and the harvest!