Oatmeal Farm Network | Taro Varietals

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity	Water (in/wk)	Primary Nutrient
Boga Taro	A smaller taro variety, common in Southeast Asia, used in soups and sweet desserts.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Bun Long Taro	A Chinese variety of taro known for its smaller size and creamy texture, used in soups and steamed dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Bun Taro	A taro variety commonly grown in Southeast Asia, known for its firm texture and use in curries and stir-fries.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Bun-long	A Hawaiian variety of Taro prized for its excellent flavor and smooth, white flesh. It produces a main corm and many smaller cormels.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Chinese Pink Taro	A variety with a pinkish hue to its corm, used in Chinese cuisine for its slightly sweet taste and smooth texture.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Dasheen	A variety of Taro known for its large, starchy corms. It is a staple food in many tropical regions, prized for its nutty flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Dasheen Taro	A common taro variety with large, starchy corms used in Caribbean and Asian cuisine, often boiled or mashed.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Eddoe	A smaller, more bulbous variety of Taro with a stronger, sharper flavor than dasheen. It is highly valued for its texture and taste.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Eddoe Taro	A smaller taro variety with a nutty flavor, popular in Caribbean, South American, and Indian cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Japanese Taro (Satoimo)	A smaller, round taro variety with a sticky texture when cooked, commonly used in Japanese stews and side dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Kahalu’u Taro	A green-leafed Hawaiian variety, often grown in wetland conditions and prized for its light, starchy corms.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Kalo Pa‘akai Taro	A Hawaiian variety traditionally used in making salted poi, valued for its salt-tolerant properties and distinct taste.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Lauloa Taro	An ancient Hawaiian variety known for its sweet and starchy corms, used to make light purple poi.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Lehua Maoli Taro	A Hawaiian variety of taro used traditionally in making poi, known for its deep purple flesh and slightly sweet flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Niuean Taro	A Pacific Island variety known for its deep purple corm and strong, starchy flavor, used in stews and baked dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Peewee Taro	A smaller taro variety with a mild flavor, often used in soups and stews in Southeast Asia.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Piko Kea Taro	A white-stemmed taro variety from Hawaii, known for its light-colored corms and use in making poi.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Piko Ula Taro	A red-stemmed taro variety from Hawaii, favored for its beautiful color and used in traditional dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Pinanganak Taro	A Southeast Asian variety known for its subtle flavor and versatility in sweet or savory dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Pueo Taro	A unique taro variety from Hawaii with yellowish corms, used traditionally in ceremonial and festive dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Red Taro	A rare variety with reddish corms, often used for special dishes in Pacific Island cultures.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Samoan Taro	A variety grown in the Pacific Islands, used in traditional dishes such as palusami, with a mild flavor and creamy texture.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Thapthim Taro	A Thai variety of taro known for its purple and white speckled flesh, used in both savory and sweet dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Waihee Purple Taro	A Hawaiian taro variety with a striking purple color, used in traditional dishes and ceremonies.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
White Taro	A common variety with white flesh, used in a variety of dishes including steamed, boiled, and mashed taro preparations.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)
Yellow Taro	A variety with yellow flesh, commonly used in Polynesian cuisine, with a slightly sweet and nutty flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	4 - 8	1A	High	N/A	Nitrogen (N)