How to grow Taro in Australia
Taro (Colocasia esculenta) is a tropical plant with huge heart-shaped leaves, grown for its starchy corms, a staple food across the Pacific, Asia and Africa. It loves warmth and constant moisture and can even grow in shallow water. Every part must be cooked well before eating, as raw taro irritates the mouth and throat.
📖 Our full guide: How to Grow Taro in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | September to February | |
| Northern Rivers NSW | September to February | |
| Sydney & Coastal NSW | October and November | Marginal tropical; uncertain harvest; requires long season; tuber rot risk in Sydney winter. |
| Melbourne & Victoria | Not suited | Frost kills taro plants. Winter dormancy fatal. Unsuitable; would need to lift rhizomes and regrow annually. |
| Adelaide & SA | Not suited | Not practical in Adelaide. Needs warm wet soil for 8 or more months; dry heat and cool winters defeat it. |
| Perth & WA | September and October | Plant Sep to Oct. Taro needs warmth and constant water, and must be established before the cool of winter. |
| Tasmania | Not suited | Unsuitable. Tropical tuber needing constant warmth. Not viable in Tasmania. |
| Canberra & ACT | Not suited | Taro unsuitable for Canberra: tropical rhizome; requires warmth and humidity. Cannot tolerate Canberra winters. |
| North Queensland | September to February | Wet season Sep to Feb. Taro is tropical staple tuber; thrives in warm moist soil and humidity. |
| Darwin & Top End | September to February | Wet season Sep to Feb. Taro is tropical staple tuber; thrives in warm moist soil and humidity. |
Where to plant
Taro grows best in warm, humid conditions in rich soil that holds plenty of water. It suits the wettest part of the garden, a bog garden or the edge of a pond, and grows in part shade or full sun if it has enough water. It needs a long, warm, frost-free season of eight months or more to form good corms.
Taro has naturalised along some Queensland waterways, so keep plants and offsets out of creeks and drains.
- South East Queensland, the Northern Rivers, North Queensland and Darwin: plant from September to February, with the warmth and wet season. In the tropics it grows all year.
- Sydney: marginal. Plant in October and November in a warm, wet spot; the long season and cool winter make harvests uncertain.
- Perth: plant in September and October so it establishes before winter, and keep it constantly watered.
- Melbourne, Adelaide, Hobart and Canberra: not practical, as frost and cool winters kill it before corms form.
How to plant
- Buy taro corms or suckers sold for planting from a nursery or grower. Make sure you have true taro and not an ornamental elephant ear, which looks similar but is not edible.
- Dig plenty of compost and manure into a moist, rich bed.
- Plant corms about 5 cm deep and 60 to 80 cm apart.
- Water in and keep the soil constantly moist. Shoots appear in a few weeks in warm weather.
Watering and feeding
Keep the soil wet at all times. Taro never wants to dry out, and dry soil stalls corm growth. Mulch heavily to hold moisture.
Taro is a hungry plant. Feed every six to eight weeks with a vegetable fertiliser or well-rotted manure through the growing season.
Pruning and care through the year
- Wear gloves when handling raw corms and leaves, as the sap can irritate skin.
- Remove offsets you do not need, or leave some to grow on for next year's planting.
- Check leaves for aphids, and pick off any leaves with spreading brown, water-soaked spots.
Harvesting
Taro is ready about 9 to 12 months after planting, when the leaves start to yellow and die back. Dig the whole clump with a fork and lift the main corm and the smaller side corms. In cooler areas, harvest before the first cold snap.
Keep a few healthy offsets to replant. Store corms in a cool, dry place for up to about two weeks; do not refrigerate them.
Growing in pots
Taro can grow in a large, deep pot at least 50 cm wide and deep, filled with rich potting mix and kept constantly moist; standing it in a saucer of water helps. Yields are smaller than in the ground.
Using it
Taro corms and leaves contain calcium oxalate crystals, which irritate the skin, mouth and stomach if eaten raw. Always cook taro thoroughly. Peel the corms with gloves on, then boil, steam, roast or fry them. They are used in curries, stews, chips, desserts and Pacific dishes such as lu, where young leaves are cooked for a long time in coconut cream.
Propagation
Taro is grown from small side corms or suckers, or from the top of a main corm with a short piece of stem attached. Replant them straight after harvest in warm areas, or store them cool and dry until spring.
Companion planting
Taro suits a wet corner, bog garden or pond edge with other moisture-loving tropical plants.
Good companions
- Kangkong Water spinach likes the same very wet soil and warm weather.
- Tropical plants Shares the same warmth, humidity and moist soil.
Pests and diseases
Taro is relatively pest and disease free in Australian gardens.
Pests to watch for
- Aphids Clusters of small insects under the leaves.
Diseases to watch for
- Taro blight Brown, water-soaked spots on the leaves that spread quickly in warm, wet weather and may ooze. Remove affected leaves and give plants space.
Common questions
Is taro poisonous?
Raw taro is. The corms and leaves contain calcium oxalate crystals that burn the mouth and throat and irritate the stomach. Cooking thoroughly makes them safe. Wear gloves when peeling raw corms.
How long does taro take to grow?
About 9 to 12 months. It is ready when the leaves start to yellow and die back.
Does taro need a lot of water?
Yes. Taro needs constantly moist to wet soil and can grow in shallow standing water. Dry soil stops the corms growing.
Can I grow taro in Sydney?
It is marginal. Plant in October or November in a warm, wet spot, but the cool winter often cuts the season short. It grows best in Queensland, the Northern Rivers and the tropics.
Is taro the same as elephant ears?
No. Several ornamental plants called elephant ears look similar, and some are not edible. Buy taro sold for eating or planting from a reliable grower.
Can you eat taro leaves?
Yes, young leaves are eaten in many cuisines, but only after long, thorough cooking, as raw leaves contain irritating calcium oxalate.
Sources we checked: Yates: How to grow taro; Gardening Australia: Future-proofing taro.