Is this the same Taro that I see in the specialty isle of the supermarket? Is it possible to buy some of that and get it to grow locally? This is what I did with Jerusalem artichokes. My store boughts did much better than what I got from a seed company.On a totally different topic, I had had a taro plant in a sawn off 5 gallon water cooler container, which survived, but didn't do well. Now having recently transfered it into a clay soil garden area, it's doing quite nicely without any bog like conditions. Are there any varieties that are adapted to a more dry growing environment?
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