In Hawaii, taro  is a vital part of the cultural and agricultural traditions of the Hawaiian people. Prior to western contact, when the population of Hawaii consisted exclusively of Hawaiians, taro was the major food staple. Today, although taro shares its role as a staple with rice, potatoes, pasta, and bread, it remains an important crop to the many cultures of Hawaii. Its starchy corm, or underground stem, is eaten principally as poi, prepared by mashing the cooked corm. Its steamed leaves (lu‘au) and flowers (pua) can be eaten alone, but are generally used in dishes with meats, fish, coconut milk, and other vegetables. For more information on the Taro plant check Hana Picnic Co.