Taro was grown as a vegetable in ancient Egypt. It was grown in India before that. A few hundred varieties were cultivated in precolonial Hawaii. Taro was likely native to southeast Asia, but has been in cultivation for so long that it is difficult to know where it originated from. In modern American gardens, it is known as elephant ears, Calocasia esculenta, and grown for its striking foliage.
The big and broad leaves are held as high as six feet on long petioles (leaf stalks), and flare out as broadly as three feet, although many varieties get half as tall and broad. Some varieties have weirdly dark foliage. Others have green leaves with colorful veins. A few are simply jade green. Any of the deciduous foliage that lingers into winter should be cut back before spring.
Since they are naturally bog plants, elephant ears likes very rich potting soil and plenty of water. Muddy clay soil that will not float away works fine for pots submerged in ponds. (Ick!) Partial shade is important. Leaves can get roasted if too exposed. To propagate, corms can be divided while dormant in winter. All parts of elephant ears are toxic until cooked.