Taro, a crop cultivated for millennia, originated in South-East Asia and later spread globally. Its cultivation journey began over 2,500 years ago, expanding from Japan to various regions such as the Caribbean, Hawaii, Africa, the Philippines, and other parts of South-East Asia. Believed to have its roots in modern-day Malaysia, taro traveled with explorers, reaching as far west as Egypt and Africa, and eastward to the Pacific Islands. In Hawaii, taro holds significant cultural and agricultural importance, with over 300 recognized varieties when explorers first arrived on the islands.
The term "taro" entered the English language from the Māori language, noted by Captain Cook during his observations of Colocasia plantations in New Zealand in 1769.
Taro features prominently in seasonal celebrations like Tsukimi, a Japanese festival honoring the harvest moon, where it is traditionally served alongside other seasonal foods.
