The Hawaiian taro fields (kalo lo’i) of Hanalei are one the main sources of cultivation for Hawaii’s favorite starch, the taro (kalo) root. This respected plant can be prepared many ways and is eaten in its entirety. The lo’í or irrigated terrace is the vast paddy that feeds and nurtures the kalo. These colorful paddy’s are harvested year around and the taro farmers work relentlessly in knee deep mud and battle such enemies and apple snails and droughts to maintain lush productive fields.
Hawaiian’s believe the sacred beauty and richness of Kauai’s North Shore in all its majesty is the perfect place to grow such a respected and important food source. The root is what is pounded to make Poi and its big sturdy leaves are a major ingredient for our Steamed Laulau or Squid d Luau all found on any traditional Hawaiian menu.
The beautiful fields are a must see while visiting Kauai’s North Shore.
From Princeville, take Highway 56 west across the north shore of Kauai. Hanalei area begins when the Highway changes number to 560 and just off the Hanalei one-lane bridge.