@SuePine73 I have many varieties of colocasia in my garden. Pink China is hardy, and I’m currently experimenting with Esculenta, Jack’s giant and a couple more to see if they will survive winter with a bit of protection.
The only one that I’ve moved inside for the winter is black coral, as it was still tiny at the end of summer, and the leaf texture is very tender. It’s been thriving indoors and even more so under a grow light. Lots of new leaves, though they don’t get fully black indoors. It needs a lot of water.
I completely get that some people want the unusual forms like Pharaoh’s mask, but for me it’s the size of the leaves that matters most, along with hardiness. The standard form (esculenta) grown from a corm gives amazing big leaves. You can just pop the corm in a pot inside and wait forever (six-eight weeks) for it to sprout, harden off and plop in the border. I’m currently experimenting with the sandwich bag method for starting them faster, so far it’s going really well but I can’t vouch for it until I pot them in a couple weeks. All my corms have eyes and roots after just one week, and none have rotted.
The bonus is that the bulbs are super cheap - they are edible, my local Morrisons sells them by the kilo as veg.
Here’s one of mine from last year (in front of the palm). Not the best pic or the most abundant, but I love seeing the leaves get pregnant with and give birth to the next enormous, fully grown leaf. 🌱 And I just noticed that the black coral is also in the picture - it’s the tiny speck in a light pot at the front, after I dug it up in October. The difference in size is hilarious, they were planted just a month apart.
I can post an update on my sandwich bag corms, and results of my hardiness experiment, if anyone is interested.
GL to all the Alocasia lovers, though it sounds like an abusive relationship 😊