For the Hawaiian people, taro is an integral part of the native culture and diet. With a rich history spanning many generations, this plant plays a critical role in both their mythology and their local food. To make the most out of your next taro dish, you need to gain a deeper understanding of the legacy behind it.

In ancient Hawaii, taro was a key element—not only in diet, but as the political and spiritual center of society. Tales of “Taro” being the elder sibling of the Hawaiian people were passed down from generation to generation. Taro is personified as the stillborn first child of Wakea, or “sky father,” and Ho’ohokukalani, the earth mother’s daughter. After burying the child near their home, it is believed to have grown into the taro plant. The second son was a human named Haloa and the ancestor of the human race, which formed a familial bond between the people of Hawaii and the taro plant.

Today, taro is a versatile staple of the Hawaiian lifestyle and its local food. Besides serving as a satisfying starch for any meal, taro has been used for medicinal and ritualistic purposes. Approximately 300 varieties of taro have been cultivated in the plant’s history, all with varying colors and sizes. Taro can be grown in different conditions and climates as well as in dry areas and wetlands.

This iconic Hawaiian plant matures anywhere from nine to twelve months, with differences based on growing conditions. Farmers harvest only what they need and ensure any unused portions are replanted or returned to the earth as fertilizer. 

In the end, taro is as much a part of the Hawaiian Islands as it is a main ingredient in the local cuisine. 

On Maui, Plantation Grindz is the go-to restaurant for Filipino food and Hawaiian favorites. This local food stop serves delicious meals for breakfast, lunch, dinner, and snacks. Whether you’re a local or an eager tourist, you can stop in for a taro treat all day long. Give them a call at (808) 873-3663 or follow them on Facebook for more information.