Food Kalo was the single most important food plant in the ancient Hawaii and grew as many as 300 varieties primarily for poi production. All parts of the plant could be eaten. The tender young leaves were eaten as greens and used to wrap meats or fish that was cooked in the imu and was similar to spinach in taste and consistency. The corm was used primarily for poi and was steamed in the imu for hours. The preparation of kalo depended on the end use as it was also dried to take on long voyages.

Medicine A variety of medicine made from kalo. The cut end of the petiole was used stop wounds from bleeding. The stem leaf was rubbed on insect bites to stop the swelling and pain. Only uncooked flesh of the corm was used in medicine, scrapings from the corm were mixed with juices of sugarcane and other plants.

Other Kalo was also used for bait when fishing for 'opelu. A red dye was made from kalo for kapa and the pounded corm was also used to make a glue to adhere kapa pieces together. Kalo was often used as a substitute for rituals when a particular fish or animal was unavailable.