Wehewehe Wikiwiki Hawaiian language dictionaries

1. n. Taro (Colocasia esculenta), a kind of aroid cultivated since ancient times for food, spreading widely from the tropics of the Old World. In Hawaiʻi, taro has been the staple from earliest times to the present, and here its culture developed greatly, including more than 300 forms. All parts of the plant are eaten, its starchy root principally as poi, and its leaves as lūʻau. It is a perennial herb consisting of a cluster of long-stemmed, heart-shaped leaves rising 30 cm. or more from underground tubers or corms. (Neal 157–60.) Specifically, kalo is the name of the first taro growing from the planted stalk; names of generations as listed for Hawaiʻi Island (Kep. 153) are (1) kalo: see ex., palili, (2) ʻohā or muʻu, (3) ʻaʻae or ʻae, (4) ʻōnihinihi, (5) kokole, (6) pahūpahū.

  • Examples:
    • Kō mākou kalo kanu o ka ʻāina (saying), our planted taro of the land [proud and affectionate reference to a chief].
  • References:
    • PPN talo.

2. Same as kalokalo.

  • References:
    • PPN talo.

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Kipi kalo. Taro chip.

s. The well known vegetable of the Hawaiian Islands; a species of the arum esculentum; it is cultivated in artificial water beds, and also on high mellow upland soil; it is made into food by baking and pounding into hard paste; after fermenting and slightly souring, it is diluted with water, then called poi, and eaten with the fingers. NOTE.—The origin of the kalo plant is thus described in Hawaiian Mythology (see Mooolelo Hawaii by Dibble, p. 37): ulu mai la ua alualu la, a lilo i kalo, the fetus grew (when it was buried) and became a kalo.

s. One of the class of gods called akua noho; Opua ame kalo kekahi akua makau ia.

Kalo (kă'-lo), n.

/ kă'-lo / Haw to Eng, Parker (1922),

1. The taro (Colocasia antiquorum var. esculentum). The well-known vegetable of Hawaii. It is cultivated in artificial water beds, and also on high mellow upland soil. It is made into food by baking and pounding into hard paste. After fermenting and slightly souring, it is diluted with water, them called poi, and eaten with the fingers. (The origin of the taro plant is thus described in Hawaiian Mythology: Ulu mai la ua alualu la, a lilo i kalo, The fetus grew [when it was buried] and became a kalo).

Kalo (kă-lō'), n.

/ kă-lō' / Haw to Eng, Parker (1922),

[Ka, article, the, and lo, a god that killed men.] One of the class of gods called akua oikanaka: Opua ame Kalo kekahi mau akua i makau ia; Pua and Lo are gods who are feared.

Taro (Colocasia esculenta). It has many uses, but poi is the most important. A staple food in Hawaiʻi.

One of the class of gods called akua noho. Kiha-wahine, the lizard goddess of Maui, was also of that class. Both were presumed to possess the spirits of departed mortals.

Taro (Colocasia esculenta). Used raw in medicines. A laxative was made from grating the root and mixing this juice with sugarcane juice and other plants. The mixture was then pounded, squeezed, and strained. The liquid was usually drunk, but if constipation were severe, a suppository made from a core cut from the root was inserted. (BHK; NEAL 157.)

Taro (Colocasia esculenta). (NEAL 157.) See Plants: Uses.

Taro (Colocasia esculenta), cultivated for food since ancient times in the tropics and subtropics. Nearly three hundred Hawaiian forms have been recorded. Its uses are many. Food, chiefly poi, is made from the roots and lūʻau greens from its leaves. Once certain varieties were reserved for medicines and a few choice forms as food for chiefs. Two types are cultivated: wetland, grown along streams, in irrigated marshy land and flooded terraces; and dry taro, grown in rain-watered uplands without irrigation. (NEAL 157.)

taro.

E huli iā “kalo” ma Ulukau.

Search for “kalo” on Ulukau.

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