Tuberous root native to tropical Asia, fast growing heart shaped leaves satiny green, it adds a lush tropical effect to any planting in one season. Taro leaves are usually harvested and used in cooking for meals such as lau-lau where meat, pork and fish are rolled and steamed to make a delicious (ono) Polynesian meal also the root is pounded to make thick purple paste called poi a food staple in the Pacific Islands. Likes rich moist soil and ample water. Very tasty! (Rhizome only)