PlantFiles: Taro /Kalo
Colocasia esculenta 'Uahiapele'

My experience with the edibility of this plant is,-- The leaves are OK for a cooked green, they contain a moderate amount of the calcium crystals, and the boiling time in salt water is at least 10 min for young leaves and 15 -to 20 min. for older leaves, the flavor is good,
--be careful with this one as it is a good dye variety and it will dye your clothes ,wash cloths, or towels,[or anything cloth that comes in contact with the juice] a very dark brown, --[it will not ever come out]
The corm is rubbery and solid after cooking, and is not good for a table taro variety, it is a great Poi variety and rated very high for Poi making.It makes a smokey grey Poi of high quality.
This plant does not spred by runner and is not invasive.

Also known as Hiwa, Pau O Hiiaka, Ualehu, Uwahiapele.
Readily identified by mottled green and purplish leaves.
Stem: lilac-purple flecked with streaks of purplish-black, especially on lower half; distinctly purple at edge.
Leaf: Sagittate, fairly concave, conspicuously mottled with green anddark purple, especially on lower surface; margins quite undulate.