Try looking for tuber at an Indian, East Asian, or Latin American market. [3] X Research source

Although there are more than 100 varieties of taro, the 2 most common are dasheen and eddoe. [5] X Research source Dasheen is a large tuber with a dry, crumbly flesh. Eddoe is a smaller tuber with a creamy texture and less flavor than dasheen.

You can sometimes find taro tubers that are already growing shoots, but in most cases, you will need to sprout them yourself.

Shoots will usually start to grow within a couple of weeks, but they can sometimes take several months, depending on the dormancy of the plant.

If you live in a frost-free zone, you can plant the taro any time of year.

If you don’t have a spot where water will collect, you can plant the taro anywhere. Just keep in mind that you will need to water your taro more frequently.

If the pH is too high, or too alkaline, you can add aluminum sulfate to your soil. If the pH is too low, or too acidic, add a base like wood ashes or a liming material.

Cover the taro with 2-3 inches of soil. If you’re planting a small garden, place your taro plants 2–3 ft (0. 61–0. 91 m) apart so they’ll have plenty of room to grow. Keep in mind that taro can grow to be large. Expect it to grow up to 3 feet (0. 91 m) tall and 3 feet (0. 91 m) wide.

Taro is often grown commercially in wet beds, similar to rice, as this often produces larger tubers. If you want to grow your taro plant in water, place the tuber in a bucket or a big jar.

Taro can endure temperatures as low as 50 °F (10 °C) for short periods of time, but they will be damaged if it gets any cooler.

Once the taro is established, it will produce its own ground cover that will help prevent weeds from growing. However, this can take several months.

Use a spray bottle to mist the leaves of your taro plant at least once a day. This provides the humidity that your plant needs to thrive. A container-grown taro plant needs a similar amount of water. You can decrease the amount of water you give the plant just before harvest time to force the taro to direct its nutrients to the tuber.

Tubers will take 12-18 months to mature, although you should be able to harvest the leaves 2-3 times a year.

It’s best to leave the tuber in the ground until just before you’re ready to eat it. This will prevent it from spoiling.

The leaves and stems of the taro root can be eaten as well, but they must also be fully cooked.