Grown for thousands of years in Japan, the tuber of Satoimo taro is small, with creamy white flesh with traces of purple.  The taste is mild, and somewhat nutty.  It is high in potassium, and low-glycemic.  It is also called Japanese sweet taro, dasheen or araimo.
 
Satoimo contains the toxic calcium oxalate, and so it must be cooked before eating.
 
Position 
Satoimo will grow at its best in rich loamy soil, and will benefit from lots of compost.  It will also grow happily in boggy spots, and can be 'hilled up' to keep the roots cool. 
 
Care 
Protect from frost which will damage the leaves
 
All plants are in a 3.5l recycleable plastic pot, unless shown otherwise.