Description
Colocasia esculenta var. esculenta ‘Bun-long’. 3.7L coir pot.
Native to China, this hardy perennial is known for its starchy, underground roots and heart-shaped leaves.
Taro root can be baked, boiled or fried, and the leaves can be steamed and eaten like spinach.
This fast-growing, clumping subtropical / tropical herb enjoys a full sun to part shade position in moist soil.
It’ll grow to around 1.5m high.