Highly variable in color of the leaf stalk and skin, fiber color of the corm, size of the mother corm, and number of side shoots or cormlets. Taro was the staple of the Hawaiian diet. All parts except the roots are edible but must be cooked thoroughly. There were approximately 100 Hawaiian varieties. Many varieties were given more than one name.
Many Hawaiian varieties are decorative and can be used in general landscaping.
Taro may be incorporated into the general landscape or planted in the traditional style in wet and dry paddies. Well-grown taro can be the center of attention in any garden. As maturity approaches, the leaves begin to diminish in size, flowering occurs and the cormlets reach maximum size for the season. Maturity rates vary. Performance in coastal sites with strong sea breeze may be marginal.