A field of growing kalo reflects blue skies from the shallow water bed it needs to thrive.
Hawaiian kalo–more often called taro–is known as a “canoe plant.” That is, it was of such significance to the settling Polynesians that it was one of only a few things deemed necessary to bring in their voyaging canoes.
Kalo was the primary staple food of early Hawaiians. The leaves and the tubers are both still eaten today. The leaves can be cooked like spinach or used as wrappings. The tubers are typically boiled or steamed and either eaten as is or pounded down and turned in to the famous Hawaiian dish “poi.”
From the Photographer:
“The Taro Fields of Hanalei Valley on Kauai.”
Read an excellent write up on the plant’s legend and history here.