While Hawaiʻi has so many incredible sights to enjoy, sometimes it is equally — if not more — fulfilling to experience a meaningful, culturally rooted activity. A wonderful way to connect with authentic Hawaiian culture is by getting dirty and volunteering at a local loʻi. There, you'll see step-by-step how kalo (taro plant) is grown and the work that goes into some beloved local dishes.
At a glance: kalo is a sacred plant in Hawaiian legend, takes 8–12 months to grow in a loʻi (wetland) or mala (dryland), is used in dishes like poi, kulolo, and laulau, and can be experienced firsthand by volunteering at farms like Kākoʻo ʻŌiwi, Hoʻokuaʻāina, or Kaʻala Farm.
Photo Credit: Kākoʻo ʻŌiwi
The Legend of Kalo
For some backstory, let's dive into Hawaiian legend. Long ago, Wākea (sky father) and Hoʻohōkūkalani (goddess) had a stillborn child named Hāloanakalaukapalili. He was buried in the earth, and in his place grew the first kalo plant. His younger brother, Hāloa, became the ancestor of the Hawaiian people — and with that, an eternal promise was made.
The elder sibling (kalo) will eternally nourish the younger sibling (humans), and in return, humans must protect and steward the land. This became the foundation of mālama ʻāina — taking care of the land — and explains why Hawaiians hold such a deep spiritual reverence for the earth beneath their feet.
The Best Kalo Dishes
Kalo is one of the true backbones of Hawaiian cuisine. Some ono (delicious) dishes include:
Photo Credit: Kākoʻo ʻŌiwi
- Poi — mashed, cooked taro
- Paʻiʻai — a thicker, less watered-down version of poi
- Kulolo — a rich kalo and coconut dessert
- Laulau — kalo leaves wrapped around seasoned meat
- Lūʻau stew — meat simmered with kalo leaves and seasoning
Photo Credit: Kathy Chan
These dishes make use of every part of the plant — nothing goes to waste! Kalo is also highly nutritious, packed with complex carbohydrates, dietary fiber, potassium, and a range of essential vitamins.
Other Uses for Kalo
Kalo's value goes well beyond the kitchen. It has long been used for medicinal purposes, helping to treat infections, stings, sores, and bleeding. The stems can be used as a natural cloth dye, and poi has traditionally been used as fishing bait.
Photo Credit: Mehana Lee
How Kalo Is Grown
Kalo is typically grown in one of two ways: in a loʻi (irrigated, flooded land) or a mala (dryland). Regardless of the method, each crop takes around 8–12 months before it's ready to harvest — a true labor of love.
Tips for Volunteering
- Come ready to get muddy — bring a change of clothes!
- Protect your skin — apply lots of sunscreen or wear a long-sleeve shirt
- Stay hydrated — bring plenty of water
- Wear slippers — you'll likely be barefoot for most of the experience
Photo Credit: Kākoʻo ʻŌiwi
Places to Check Out
- Kākoʻo ʻŌiwi — Kāneʻohe
- Hoʻokuaʻāina — Maunawili
- Kaʻala Farm — Waiʻanae
Frequently Asked Questions
What is kalo?
Kalo is the Hawaiian name for taro, a starchy root plant with heart-shaped leaves that holds deep cultural and spiritual significance in Hawaiian tradition, in addition to being a staple food source.
How long does it take to grow kalo?
Kalo takes approximately 8–12 months to mature, whether it's grown in a loʻi (flooded wetland) or a mala (dryland plot).
What is a loʻi?
A loʻi is an irrigated, flooded patch of land traditionally used to grow kalo (taro) in Hawaiʻi.
What foods are made from kalo?
Popular kalo-based dishes include poi (mashed cooked taro), paʻiʻai (a thicker version of poi), kulolo (a taro and coconut dessert), laulau (taro leaves wrapped around seasoned meat), and lūʻau stew (meat simmered with taro leaves).
Where can I volunteer on a taro farm in Hawaiʻi?
On Oʻahu, you can volunteer at Kākoʻo ʻŌiwi in Kāneʻohe, Hoʻokuaʻāina in Maunawili, or Kaʻala Farm in Waiʻanae.
Bring a Piece of the Land Home With You
Just like volunteering at a loʻi, the Maui Divers Kalo Collection honors the sacred bond between the people and the land of Hawaiʻi. Long after you step out of the mud, wearing a piece from our collection lets you carry a tangible symbol of shared resilience, community connection, and an ongoing promise to care for the islands we love.
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