Taro 'Chinese Bun Long' (Colocasia esculenta)

$14.95
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Quickly and effortlessly transport your landscape into a lush tropical edible oasis with Taro plants! Bun Long Taro, also known as Chinese Taro, is a hardy subtropical/tropical perennial and annual herb native to China. 

Taro plants are predominately known for their starchy, brown, underground roots and beautiful heart-shaped leaves. Taro is a fast-growing, low-maintenance plant that's fun and easy to harvest. Chinese Bun Long Taro roots are the ideal Taro variety for making taro chips!

Plant Type
Perennial Herb

Although cultivated as an annual, Taro is a perennial herb with a thick underground tuber. Taro may be deciduous (lose its foliage in the cold season) or evergreen depending on growing zone.

Harvest Season
Fall

Taro is ready to harvest 7 months after planting.

Mature Size
3-6 ft tall and wide 

Mature taro plants reach 3-6 feet tall and wide. The leaves themselves can grow up to 3 feet in size. At the base of the plant is one main tuber, which stores nutrients to last the plant through the winter.

Soil & Moisture
Fertile, well-draining, moist, loamy and acidic soil. Taro prefers consistently moist soil; do not let completely dry out between watering. Under-watering will make the leaves wilt and curl up.  Taro is suitable for bogs and water gardens. However, over-watering, will make the plant prone to root rot. 

Light Requirements
Part Shade, Shade, Full Sun

Self-Fertile
Yes

Taro plants rarely flower or produce seeds and relies on the roots for propagation.

Growth Rate
Fast 

Zone Hardiness
Outdoors 9-11 with frost protection; Patio/Greenhouse 4+

Propagation
Our Taro plants are propagated from division or tissue culture and are ready to harvest within 7 months (200 days).

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Dig Deeper

Taro root is an excellent source of dietary fiber and good carbs which both improve the function of your digestive system and can contribute to healthy weight loss. Taro's high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy immune system and may eliminate free radicals

When cooked, the heart-shaped leaves are tender and have a mild, nutty flavor with a slightly metallic, iron taste. Taro leaves and roots must be cooked before eaten.