Above is a picture of a patch of kalo at Punalu‘u loi.
Picture taken during dorm service proj

 

Kalo or Taro is one of the most prized starch foods in Hawai‘i. It was introduced by the Polynesians. Kalo has heart shaped leaves that a green in color. The leaves can also have white or purple strips or dots on the face of the leaf. Where the leaf is conected to the stem is known as the piko. The long green stem connects to a underground stem also know as a corm. The flesh of the corm can vary in color from white to red. The corm is taken of the kalo and the stem is planted back for another growth. The corm is cleaned and pounded by a poi pounder. The shape of the poi pounder is like a dumbell made out of rock. Resulting from the pounding is the food poi. Not only was the kalo used for food but it was also used for medicine by the ancient Hawaiians.
 
Bibliography

Krauss, Beatrice H. Plants in Hawaiian Culture. Honolulu: University of Hawaii Press, 1993.:
Life in Early Hawai‘i; The Ahupua‘a the 3rd edition. Kamehameha Schools Press. Honolulu, Hawaii, 1994.
Handy, Craighill, Elizanbeth Handy, and Mary K. Pukui. Native Planters in Old Hawaii. Bishop Museum P, 1972.