In samoa we have real taro.when i grew up,me and my parents and brothers do lots of plantation. Lots of weedings. 5 to 6 months than we harvest.thank you fr this video.now live in nz but still miss samoa.this brings back memories. 👍
I am so grateful for you selling taro so cheap to our people. You will be blessed thinking of us. Mahalo for the blessings and more power to you bring back our big bowl of poi to our table. I live in Oklahoma and have my ohana send me poi every month and not only do i have to send them money to buy the poi but also ship the poi but to me its all worth it.
in the caribbean, we have three things like that. eddoes, dasheen and tania. the eddoes is alike a small plum size version of the dasheen. the dasheen is large, like a small coconut. they have different textures, where the eddoes is more slimy compared to the dasheen, and the dasheen is kinda more tough, like sweet potato. i cant remember if ive ever eaten the tania, but its supposed to be sorta bitter and scratchy.
Same plant different names amazing! Here in nepal we call it gava or karkalo this can be eaten in several ways, cook leaves putting spices by whistling in pressure cooker as a paste eat with rice, stem can be turned into pickle, or dried by chopping in small pieces and mix it into soaked skinless black lentil paste turning it to small balls and sun dry for a week and enjoy with potatoes as a curry in winter.... great food to combat winter... eat everyone it is very benefical 🙂
Mahalo for sharing your mana'o! I planted some taro for the 1st and harvested. I noticed that my hands had that fiber glass itchiness as I pulled the kalo. Is that normal?
Taro is one of the oldest cultivated crops in the world. To hear that it has become a luxury crop in Hawaii is sad. I thought it was an everyday thing. It's a rarity in Aotearoa now. I'm trying to bring it back in my area. One day I hope to see plantations like this in Aotearoa. Thank you for sharing.
Wow a big taro its delicious one we called it "gabe"in the Philippines were cooking that with a cuconut milk,together with the stem and the leaves of that.
🇵🇭🇵🇭🇵🇭wow... amazing i love to eat that Taro-local name gutaw or gabi. We have allot of this taro in our backyard. Very nice and tasty we cooked that together with coconutmilk and seashells. 🐚🐚🐚 i really miss my country land 🇵🇭🇵🇭🇵🇭🇵🇭
haloha from Australia..👋 we call it taro here , I've been planting it too shallow and it has the symptoms you describe,insect damage and sandy porous corms...so I will try planting deeper 👌
Aloha i'm a young inspired generation farmer. I had a question in regards to growing kalo, mala style. Being that I live in Makaha - Oahu it's mostly hot all the time. As I prepare a 1/2 acre I want to do it properly. How often would you recommend I water, and any recommendation on varieties I should be planting?
mahalo robin my name is terry and i,am from melbourne aust and i,am trying to grow kalo but am confused how deep the soil has to be to get a large corm we do get hot beleave it or not but my main question is when you plant the kalo does the corm grow up or down if you let me know i would appreciate an answer thank you .🤘
I am from Guyana in South American which is also a member of CARICOM if it's the same thing here that we used it is called eddoe we used it in a number of dishes we also cook the stock and leaves in coconut milk and put in many other dishes
Thank you for the information about the taro. I have big taro root. How can I make a plant from that. tip is cut off. I was trying to see if there is any head where it can grow. Is there any way I can plant and let it grow as a plant? Any guidance about that?
Wow, this video really hit home for me. I moved to Florida and looking to grow some kalo in my yard but need some instruction. Now I just need to get some of the right one to plant. :). Mahalo!
@@EmilyWYoruw He treats it as an annual, you wait for the first frost to kill the leaves then uproot it and put it in a paper bag in a cupboard then replant when there is no chance of frost. It doesnt seem worth the effort to me
in my country, native province, we call it gabi ( simply boil in water- used in all recipes)...... the curled leaves, stalks, climbing roost are best with coconut milk & lemon grass
My dad bought me some baby taro roots, but I haven’t gotten around to cooking them yet. I want to cook them today. However, it looks like two have produced shoots! I don’t remember seeing shoots on any of them when my dad first gave them to me. May 18th is when my dad gave them to me, and it is now May 31st. If I cut off the shoot parts, would it be safe to eat? Or should I just throw them into the compost pail, uneaten? I’ve heard that Irish potatoes that have sprouted should have the sprouts cut off before eating. Do taro root shoots make the entire taro root toxic? Or are just the shoots themselves toxic? Or are the shoots nontoxic?
To us, 6 months old taro is still young. The stems are still many and healthy meaning not ready to harvest. We harvest at 9 months. At this time, the taro will have about 4 to 3 leaves left. FYI to those who want to learn about different taro planting and harvesting methods. Nonetheless, that is yummy! God bless you.🙏
@Martha yes, I did it at Egerton University, it was a very interesting study since I was able to get atleast 2.5 kg per piece with a 3-4 month shelf life. As for the selling, yes I do sell(they're organically grown and I sell to individuals), currently the next crop will be ready earliest next year June (2021). I will gladly send some your way.. You can email me /us longburnkenya@gmail.com
This is awesome to see ❤ you could also collect all the leaves and sell em off to the asians in Hawaii especially the south east Asian population in hawaii
AWareness yes water is life indigenous peoples memory stone no border line's for the indigenous people of turtle island, and manny blessing for sharing cousin have great day WALK IN BEAUTY DREAM SMOKE DREAM CATCHERS!.
The leaf stems (petioles) are delicious when cooked in hot chili tamarind soup. That is how we eat taro stem in Malaysia, In fact the stem is the most popular taro part eaten in Malaysia. What a pity to see taro stems go to waste here in this video! Haha!
In the Philippines we ate also the stem and leaves. I love taro roots, leaves and stem cooked with fish sauce or anchovies and coconut milk. Delicious.
Planting kalo in my yard for the first time ever... excited to see how it does. Thank you for your knowledge 😊
In samoa we have real taro.when i grew up,me and my parents and brothers do lots of plantation. Lots of weedings. 5 to 6 months than we harvest.thank you fr this video.now live in nz but still miss samoa.this brings back memories. 👍
Is it in hawaii......🙏
what is “real” taro, and what is fake taro?
what you mean real taro?
He's just being weird
Excellent video. This is GREAT as I am just starting to grow my own Kalo. Mahalo nui for sharing. 🤙🏼
Brah I totally agree. When I work in my Mala I feel the closest to all of my kūpuna . Your message is Pomo thank you
I am so grateful for you selling taro so cheap to our people. You will be blessed thinking of us. Mahalo for the blessings and more power to you bring back our big bowl of poi to our table. I live in Oklahoma and have my ohana send me poi every month and not only do i have to send them money to buy the poi but also ship the poi but to me its all worth it.
in the caribbean, we have three things like that. eddoes, dasheen and tania. the eddoes is alike a small plum size version of the dasheen. the dasheen is large, like a small coconut. they have different textures, where the eddoes is more slimy compared to the dasheen, and the dasheen is kinda more tough, like sweet potato. i cant remember if ive ever eaten the tania, but its supposed to be sorta bitter and scratchy.
Same plant different names amazing! Here in nepal we call it gava or karkalo this can be eaten in several ways, cook leaves putting spices by whistling in pressure cooker as a paste eat with rice, stem can be turned into pickle, or dried by chopping in small pieces and mix it into soaked skinless black lentil paste turning it to small balls and sun dry for a week and enjoy with potatoes as a curry in winter.... great food to combat winter... eat everyone it is very benefical 🙂
I wish you all the best. Health and prosperity
Aloha from a haoule from Florida
Beautiful video bro u just remined of growing up in jamaica this food is called dasheen and its my grandma favorite food thank u so much
Mahalo for sharing your mana'o! I planted some taro for the 1st and harvested. I noticed that my hands had that fiber glass itchiness as I pulled the kalo. Is that normal?
We call it "Brobey" in the eastern region of Ghana 🇬🇭 here in West Africa. Very delicious and nutritious
Mahalo, for me dis week 3 buying from you and Aunty...I Ku'i on my spare time...I'll continue to support
Mahalo nui Anakala no kēia wikiō. You answered all my ninau. I’m excited to try this ma ko’u hale. Malama pono 😎
Is it good in stew, can make veggie tacos from it? Grows like a weed around me in Hilo. I might as well use it.
Taro is one of the oldest cultivated crops in the world. To hear that it has become a luxury crop in Hawaii is sad. I thought it was an everyday thing.
It's a rarity in Aotearoa now. I'm trying to bring it back in my area. One day I hope to see plantations like this in Aotearoa.
Thank you for sharing.
I like to cook the stem and leaves with coconut milk and shrimp.Good bless the farmers for their hardwork!!!!
Where is this place?
@@luapasefika3290 Maui, Hawai'i
Wow a big taro its delicious one we called it "gabe"in the Philippines were cooking that with a cuconut milk,together with the stem and the leaves of that.
Wonderful info. Thank you for all your hard work.
Great video! This guy is very appealing in so many different ways
🇵🇭🇵🇭🇵🇭wow... amazing i love to eat that Taro-local name gutaw or gabi. We have allot of this taro in our backyard. Very nice and tasty we cooked that together with coconutmilk and seashells. 🐚🐚🐚 i really miss my country land 🇵🇭🇵🇭🇵🇭🇵🇭
The stem and leaves are also edible and the dries ones are cooked in coconut milk and chili.
Wonderful learning how to harvest and plants the halo plants . Tnx a lot its really helpful to me so I can plant and have a bounty harvest.
HIS HARVERSTING TECHNIQUE IS VERY EDUCATIONAL!
farmers uniting will be the only reason entire communities survive the tough times ahead of us
Mahalo uncle Bobby for your mana'o and mahalo for sharing!
This is so informative and beautiful. Thank you. I am inspired.
Thank you for all the information, what about infections on you entire plant? (leaves and the corms) how have to controlled it.
I love your aloha for your people!!!
haloha from Australia..👋
we call it taro here , I've been planting it too shallow and it has the symptoms you describe,insect damage and sandy porous corms...so I will try planting deeper 👌
When do you harvest mate?
wow it a big taro..message from philippines.👍👍👍
Aloha i'm a young inspired generation farmer. I had a question in regards to growing kalo, mala style. Being that I live in Makaha - Oahu it's mostly hot all the time. As I prepare a 1/2 acre I want to do it properly. How often would you recommend I water, and any recommendation on varieties I should be planting?
I planted taro since i was 10 yrs old.and love to eat too
Mahalo piha. I am ready to harvest about 30 taro grown in Anahulu Valley!!
mahalo robin my name is terry and i,am from melbourne aust and i,am trying to grow kalo but am confused how deep the soil has to be to get a large corm we do get hot beleave it or not but my main question is when you plant the kalo does the corm grow up or down if you let me know i would appreciate an answer thank you .🤘
I am from Guyana in South American which is also a member of CARICOM if it's the same thing here that we used it is called eddoe we used it in a number of dishes we also cook the stock and leaves in coconut milk and put in many other dishes
Thank you for the information about the taro. I have big taro root. How can I make a plant from that. tip is cut off. I was trying to see if there is any head where it can grow. Is there any way I can plant and let it grow as a plant? Any guidance about that?
wow it is delicious for a variety of dishes
Great tips, thanks for sharing my friend 👍👍💕
Wow, this video really hit home for me. I moved to Florida and looking to grow some kalo in my yard but need some instruction. Now I just need to get some of the right one to plant. :). Mahalo!
In Palau Islands.. that's our main food every day.. thanks for sharing 😎👍
we grow and harvest the same way greating from west papua people in indonesia
been growing taro leaves in chicago for years! will definitely apply some of this knowledge to this years crop
Chicago, wow!!
@@EmilyWYoruw He treats it as an annual, you wait for the first frost to kill the leaves then uproot it and put it in a paper bag in a cupboard then replant when there is no chance of frost. It doesnt seem worth the effort to me
Our Taro in Kimmen, Taiwan is the best. We just had Taro festival n competition on August this year. The 1st prize of the Taro is about 8kg.
In Thailand we use them a lot, nearly every day.
Joss gandos pak Robyn👍👍👍kalo diindonesia namanya ENtek
Hi.sir how are you very good job . I like this job .i am from Bangaldesh bat i am now working Qatar .2008 to now .bey sir hava a nice day🙏🙏
Thank you for taking the time to posr this video
In southeast asea we cook the reddish bottom part of the stem also.
In Jamaica we call it dasheen. Good stuff!
in my country, native province, we call it gabi ( simply boil in water- used in all recipes)...... the curled leaves, stalks, climbing roost are best with coconut milk & lemon grass
what is the name of the black rug or carpet at the edge of the Kalo plants.
In our language in South Africa we call't amadumbe. That's a Zulu name, we boil it and it so... Yummy 😋
Hello sir new friend watching from NCR manila Philippines
From plant to havest it takes how many months ?
By chance do you know where I can buy your taro roots from on Maui? I eat taro daily and want to make my own!
My dad bought me some baby taro roots, but I haven’t gotten around to cooking them yet. I want to cook them today. However, it looks like two have produced shoots! I don’t remember seeing shoots on any of them when my dad first gave them to me. May 18th is when my dad gave them to me, and it is now May 31st. If I cut off the shoot parts, would it be safe to eat? Or should I just throw them into the compost pail, uneaten? I’ve heard that Irish potatoes that have sprouted should have the sprouts cut off before eating. Do taro root shoots make the entire taro root toxic? Or are just the shoots themselves toxic? Or are the shoots nontoxic?
Can the leaves and stem be eaten.
What’s the difference between growing wet land kalo and dry land kalo , will it taste different?
Wow beautiful place too. Where these place from?
Nice. What does this variety taste like? Is it fragrant? Is it soft and sticky when cooked?
Nice video my friend full support big like
To us, 6 months old taro is still young. The stems are still many and healthy meaning not ready to harvest.
We harvest at 9 months. At this time, the taro will have about 4 to 3 leaves left. FYI to those who want to learn about different taro planting and harvesting methods.
Nonetheless, that is yummy!
God bless you.🙏
What do you do with the Makua , after you take off the kalo?
Wow daming pan-laing 😅😅, my fav veggies, the leaves can cook with coconut milk... it's delicious... 😋😋
how about if you wait 7 months to harvest? will be more bigger
Can we plant the rhizome?
Mahalo nui loa uncle Bobby.
In the Caribbean we call it Dasheen or edoo love cooing the heart leaves in soup my favorite .
Ohhh... That's a good crops too... Taro.... Can cook in many kind recipes too...
In Kenya we call it ndũma, cocoyam.. I grow it myself and takes at least 8 months, with average of 2kg/5.5 lbs
I got a fellow kenyan here! 😂 Where are you located? Do you sell?
In Nakuru, Njoro and Maai Mahiu.. Huge and 'dry'.. Highland cocoyam, I did over 3yrs experimentation at a local University to get the process right
@@longburnsustainablesolutio8169 sawa sawa. Haikosi ni Egerton. Love that campus, it's agrics is on peak!
@@longburnsustainablesolutio8169 if you sell, would love to buy from you some day. Let me know
@Martha yes, I did it at Egerton University, it was a very interesting study since I was able to get atleast 2.5 kg per piece with a 3-4 month shelf life. As for the selling, yes I do sell(they're organically grown and I sell to individuals), currently the next crop will be ready earliest next year June (2021). I will gladly send some your way.. You can email me /us longburnkenya@gmail.com
Wow good job 👍👍
It's call baal in our local dialect m from India north east. Its good if it's stream with dried smoked beef yummy
is kochu & taro different things or the same?
Love kalo 😋😋🌸Mahalo
Good stuff, I only see it once for while in my local market, hopefully there will be more farmer like you, so we don't have shortage in the market.
Mahalos for the knowledge
I like that to cook kalo have here in the philippines very nice yummy
This is awesome to see ❤ you could also collect all the leaves and sell em off to the asians in Hawaii especially the south east Asian population in hawaii
You can dried also the stem you can cook with Coconut milk put chillie a little bit and its a yummy side dish.
this is very, very helpful information, thank you very much
tq for sharing, it really educational for me as I love planting kalo.
Talas itu bos, daunnya bisa di jadikan makanan ikan nila dan ikan gurame ,ikan bawal /kalkun, sangat lahap sekali,
Umbinya bisa di makan,
We call it here in the philippines "gabi" rootcrops. We have so many varieties of itbout here.
laing
Thank you for sharing! Aloha
You can cook the stem and leaves of that plant.
Leaves makes great stew
Yes u can with coconut milk
+ignatius jeffers zlzlz
Perfect foods to fight hunger.
Make sure you boiled first and through the water,otherwise its make itchy inside your mouth.
AWareness yes water is life indigenous peoples memory stone no border line's for the indigenous people of turtle island, and manny blessing for sharing cousin have great day WALK IN BEAUTY DREAM SMOKE DREAM CATCHERS!.
@ 11:55 words of wisdom and deep meaning. Truly a keeper of the aina.
Hi how long can I leave my taro growing to get a big tuber? Thanks from Australia
Thank you for sharing.
In my country the Koran farmers call this plant malanga, grows by the thousands along the river bank. Malaga taste so great with pork. Fried pork
The leaf stems (petioles) are delicious when cooked in hot chili tamarind soup. That is how we eat taro stem in Malaysia, In fact the stem is the most popular taro part eaten in Malaysia. What a pity to see taro stems go to waste here in this video! Haha!
In the Philippines we eat the leaves, the stem and the roots delecious food
Is your farm on Maui?
is that in hawaii
Kalau ditempatku namanya KELADI....👍👍🙏
Remind me of Taveuni in Fiji Islands.
In the Philippines we ate also the stem and leaves. I love taro roots, leaves and stem cooked with fish sauce or anchovies and coconut milk. Delicious.
To Perpetuate growing a big and very delicius is plant which full with child's becouse nature is good
Can you eat the leaves ?
You the man!!!!!!
In Niue we plant them 8-12 inches deep and harvest after 9 months