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 🙂
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. 👍
🇵🇭🇵🇭🇵🇭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 🇵🇭🇵🇭🇵🇭🇵🇭
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.
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.
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 👌
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.
@@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
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
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
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.🙏
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
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?
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!
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!
We need more love and power to organic farmers especially from government levels so they don’t have to chase top dollar from hotels and restaurants and can focus on feeding regular people!!!
@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
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?
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!.
Planting kalo in my yard for the first time ever... excited to see how it does. Thank you for your knowledge 😊
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 🙂
We call it "Brobey" in the eastern region of Ghana 🇬🇭 here in West Africa. Very delicious and nutritious
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?
Excellent video. This is GREAT as I am just starting to grow my own Kalo. Mahalo nui for sharing. 🤙🏼
The stem and leaves are also edible and the dries ones are cooked in coconut milk and chili.
This is so informative and beautiful. Thank you. I am inspired.
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 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... 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 🇵🇭🇵🇭🇵🇭🇵🇭
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.
farmers uniting will be the only reason entire communities survive the tough times ahead of us
Great video! This guy is very appealing in so many different ways
this is very, very helpful information, thank you very much
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
Thank you for taking the time to posr this video
Wonderful info. Thank you for all your hard work.
Mahalo, for me dis week 3 buying from you and Aunty...I Ku'i on my spare time...I'll continue to support
HIS HARVERSTING TECHNIQUE IS VERY EDUCATIONAL!
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.
Mahalo uncle Bobby for your mana'o and mahalo for sharing!
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 planted taro since i was 10 yrs old.and love to eat too
I wish you all the best. Health and prosperity
Aloha from a haoule from Florida
Mahalo nui Anakala no kēia wikiō. You answered all my ninau. I’m excited to try this ma ko’u hale. Malama pono 😎
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?
Thank you for sharing! Aloha
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.
I love your aloha for your people!!!
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.
In Palau Islands.. that's our main food every day.. thanks for sharing 😎👍
tq for sharing, it really educational for me as I love planting kalo.
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
wow it is delicious for a variety of dishes
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
In the Caribbean we call it Dasheen or edoo love cooing the heart leaves in soup my favorite .
Wow i like that i love to cook like my grandpsrents cook with coconut here in philippines
this video is my bible for kalo
me too
Great tips, thanks for sharing my friend 👍👍💕
wow it a big taro..message from philippines.👍👍👍
Mahalo piha. I am ready to harvest about 30 taro grown in Anahulu Valley!!
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
In our language in South Africa we call't amadumbe. That's a Zulu name, we boil it and it so... Yummy 😋
Ohhh... That's a good crops too... Taro.... Can cook in many kind recipes too...
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.🙏
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
Thank you for sharing.
This is land taro, how awesome ❤️
Mahalos for the knowledge
In southeast asea we cook the reddish bottom part of the stem also.
In Jamaica we call it dasheen. Good stuff!
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?
goodnight 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽KE AKUA BLESS🙏🏽🙏🏽 STAY SAFE! WAKE UP BLESS UP EVERYONE AND EVERYDAY AMEN 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽
In our place we plant young seed during sowing season.
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!
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?
Bless your heart
Wow good job 👍👍
Love.
Love kalo 😋😋🌸Mahalo
You the man!!!!!!
Mahalo for this video.
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!
Mmmmm so yummy in coconut milk with frest water shell
Your words r so true
Love this
In the Philippines we eat the leaves, the stem and the roots delecious food
Thank you for all the information, what about infections on you entire plant? (leaves and the corms) how have to controlled it.
Sa say dasheen🥰🤗
I love it
Wow daming pan-laing 😅😅, my fav veggies, the leaves can cook with coconut milk... it's delicious... 😋😋
We need more love and power to organic farmers especially from government levels so they don’t have to chase top dollar from hotels and restaurants and can focus on feeding regular people!!!
Mahalo nui loa uncle Bobby.
Hello sir new friend watching from NCR manila Philippines
wow nice view idol
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 amazing ... full support here
Woooow my favoret
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?
Mahalo nui no ta hoite mai i tou manao pili i ka talo! Matou ketahi te kanu nei i to matou pa hale no ta paina ohana. Ho'omau no, hoomau no!
Wow i like it
I like that to cook kalo have here in the philippines very nice yummy
Nice job 👍🏾
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!.
In trinidad we call it dasheen, our sized very from about 2-8 pounds..
In Niue we plant them 8-12 inches deep and harvest after 9 months
You can dried also the stem you can cook with Coconut milk put chillie a little bit and its a yummy side dish.
I'm from Tokelau Islands we have taro n elephant ear .
I like this vegetable. Like taro plant
To Perpetuate growing a big and very delicius is plant which full with child's becouse nature is good
Like...
I'm from Papua Indonesia
Joss gandos pak Robyn👍👍👍kalo diindonesia namanya ENtek
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
we grow and harvest the same way greating from west papua people in indonesia
Nice video my friend full support big like
Nice. What does this variety taste like? Is it fragrant? Is it soft and sticky when cooked?
We Filipinos we cook the leaves, the stem and the roots.