Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
Introduced from South Seas under the name of Weo; having been classed as a Mana, the group name was placed before the common name. Weo is red, redness, to blush.
USE AS FOOD
A fair table taro. The taro has excellent quality as table taro. The Mana and the Lauloa taros are used in preference to all others for making the Hawaiian pudding kūlolo, a combination of grated taro and coconut milk.
DISTRIBUTION
Limited; little is known about its adaptability to different environments.
GENERAL CHARACTERISTICS
Medium in height to tall, slender, stiffly erect, maturing within 9 to 12 months, producing two or three branches; distinguished from other Mana by conspicuous, dark purplish Hā (Petiole) edges.
HA (PETIOLE)
75 to 105 cm. long, slender, dark green with conspicuous dark purplish edge, particularly near kōhina (base), white at kōhina (base).
LAU OR LU'AU(LEAF BLADE)
35 to 50 cm. long, 20 to 30 cm. wide, 25 to 40 cm. from tip to base of sinus (māwae), narrowly arrow-head shaped, firm-chartaceous (this means paper like), medium green; piko yellow; round leaf section (lobes) acute with shallow, wide lihi māwae (sinus).
I'O KALO (CORM)'
Flesh yellow with light yellowish fibers ; skin cream-colored, purple along leaf-scar rings.
PUA (FLOWER)
REMARKS
*The # refers to CTAHR's bulletin 84 system.
