Erect perennial herb, up to 1 m or taller, storage stem (or corm) solid, cylindrical or spherical, up to 30 × 15 cm., usually brown, with lateral buds above leaf scars. Leaves peltate, consisting of a long petiole and large, heart- shaped blade, 20–50 cm long. Inflorescence a spadix, subtended by a yellow spathe, peduncle shorter than petiole. Flowers unisexual, small, sepals and petals absent; female flowers at base of spadix, green, separated from male flowers; spadix terminated in a sterile appendage. Ovary unilocular, up to 67 ovules. Infructescence of densely packed berries. Seeds less than 2 mm long, ovate, conspicuously ridged longitudinally.

Grows naturally in wet places such as riverbanks, at elevations from sea level to over 1,000 m a.s.l. No records of wild taro cultivation in Thailand; however, it is propagated through suckers and can be planted in muddy areas. Thrives under full sun.
Young leaf stalks are collected year-round. The outer skin of the stalks is peeled before boiling with sour additives such as tamarind pulp. Stalks are commonly cooked in kaeng bon curry.
Caution:  Toxic calcium oxalate crystals are abundant in wild taro leaf stalks, and should be eliminated through careful cooking. Some lines are less toxic, according to indigenous peoples.