Elephant Ear, Taro
Colocasia esculenta 'Miranda'

Family: Araceae (a-RAY-see-ee) (Info)
Genus: Colocasia (kol-oh-KAY-see-uh) (Info)
Species: esculenta (es-kew-LEN-tuh) (Info)
Cultivar: Miranda
Additional cultivar information:(aka Burgundy Stem)



Tropicals and Tender Perennials


18-24 in. (45-60 cm)

24-36 in. (60-90 cm)

36-48 in. (90-120 cm)

4-6 ft. (1.2-1.8 m)

6-8 ft. (1.8-2.4 m)


24-36 in. (60-90 cm)


USDA Zone 9a: to -6.6 C (20 F)

USDA Zone 9b: to -3.8 C (25 F)

USDA Zone 10a: to -1.1 C (30 F)

USDA Zone 10b: to 1.7 C (35 F)

USDA Zone 11: above 4.5 C (40 F)

Sun Exposure:

Full Sun

Sun to Partial Shade


All parts of plant are poisonous if ingested

Bloom Color:

White/Near White

Bloom Time:

Unknown - Tell us


Grown for foliage





Other details:

Average Water Needs; Water regularly; do not overwater

Suitable for growing in containers

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Patent Information:

Unknown - Tell us

Propagation Methods:

By dividing rhizomes, tubers, corms or bulbs (including offsets)

Seed Collecting:

Unknown - Tell us


This plant has been said to grow in the following regions:

Orange Springs, Florida

Zephyrhills, Florida

Gardeners' Notes:


On Dec 23, 2007, Michaelp from Glendale, UT (Zone 5a) wrote:

This variety has edible leaves, but not much of a corm, it spreads by runner so will be invasive in warm wet areas, -the leaves of this one need to be boiled for about 15 min. in water with a little salt added, the leaf texture is very firm and is still fairly firm after cooking,[ I like this quality, and it is very good with just a little butter added to it] the flavor is good, but it does not get soft and fall apart when cooked like most luau [leaf] vegetable types, --this would make it good for wrapping food for cooking ,especially for the outside layer, --it is not as tough as "Iliuaua" but comes close, [and requires much less cooking time to make it safe to eat]. The leaves are 16 x 20 inches on a mature plant so the leaves are plenty large enough for wrapping food bundles.


On May 12, 2006, pnklace from Nabb, IN (Zone 6a) wrote:

after researching this plant I have found that in the West Indies, taro is grown in tropical regions as a staple carbohydrate food source. With a distinct nutty flavor, its tubers are used much like we use potatoes, baked, boiled or roasted. I don't understand why all parts of the plants are listed as poisnous here. I research because I have a 2 year old and do not want her getting ahold of something that will hurt her.


On Jan 20, 2006, Suze_ from (Zone 7b) wrote:

Best known for its distinctive stem coloration.