The quiet little town of Ke-‘anae is legendary for its taro farming which has been passed down through generations of families. Legend tells of an industrialist King that turned the barren Ke-‘anae Peninsula into a rich farming area where taro could be grown. Today, the Ke-‘anae-Wai-lua area is one of the major commercial wetland taro farming regions in the state.
Taro is one of the staple foods of the Hawaiian culture. The whole taro plant can be eaten. The root can be steamed and pounded into poi or made into chips. The stems (Ha-Ha) are commonly cooked with meat, and the leaves can be steamed and eaten, having the taste and texture that is similar to spinach.