For over one thousand years, lo’i (wetland taro patches) covered the hillsides and valleys of Hawaiʻi, with at least 300 unique Hawaiian taro varieties in cultivation. In this production method, huli – a leaf stock with part of the corm, or root, still attached – is planted in muddy patches where freshwater flows. This method can take 6-12 months to produce. During this time the loʻi must be weeded regularly. Wetland taro is usually made into poi or paʻiʻai.
The second production method is dryland farming, where the huli is planted into mounds of soil in mālaʻai (gardens or farms) and relies on rainfall and continuous mulching to grow. This method takes about 8-12 months to produce taro ready for harvest, and is often used primarily for the production of leaves. Dryland taro corm is usually prepared steamed or baked and sliced into large chunks to serve.
