I would unpot it to check it out, Around the hole you found if there are any soft or brown or otherwise "un-normal" looking tissue cut it off with an exacto knife or something very sharp like that and then apply dried, powdered cinnamon to the wound as an anti fungal. If it isn't mushy you should hold off doing anything to it I would also leave it together but in a bigger pot with a very fast draining medium but to separate or not is up to you, there would be merits to either choice.

Hannah, Yellowing between the veins of older leaves generally indicates a lack of a transportable nutrient, such as Magnesium. What is the analysis of the Plantacote? It could be that it is too slow releasing for the needs of the A. x calidora. These plants are very vigorous and that means they need enough nutrients to sustain that growth. Otherwise, they will decline and die down or out. I give my host of Alocasia hybrids a soluble fert solution every week and I use a higher nitrogen mix as well, occasionally supplementing with extra iron and manganese. Even under these conditions, some of mine get a little pale from time to time, especially in the summertime growing months. Many, if not most, of these Alocasia like well draining soil mix as well, so if your soil is heavy and wet, that might be part of the problem. Healthy roots are a must for proper nutrient uptake. Hope this helps, LariAnn Garner Aroidia Research Here is a link that might be useful: Alocasia x calidora

Hi. According to the book, Hawaiian Organic Growing Guide, Alocasia macrorrhiza is the scientific name of "Elephant ears". The scientific name of "taro" is Colocasia esculenta. Elephant ear and caladium are not edible though they are related to taro. All parts of the taro can be eaten but "...All parts of the taro plant contain an acrid principle, irritating to mouth and throat, which is due to pointed crystals of calcium oxalate that are present in the plant parts; long cooking destroys their activity...Many kinds are best for their tubers, a few serving for table use (baked or boiled), but most being made into poi...Other kinds are best for sprouts, stalks, or leaves." The elephant's ear looks like a huge taro plant and also contains oxalate crystals. The underground stem (large tuber) is cooked for a long time like taro. It originated in southern Asia. The ancient Hawaiians cultivated it but the plant was not considered a desirable food source and was utilized only in times of famine. Here in Hawaii people still grow elephant ear but only for the purpose of landscaping--not eating. Caladiums are also only decorative. I have not heard of anyone--not even the ancient Hawaiians eating these. Because the taro plant is extremely variable in appearance (size, shape, color) and contain over 200 different varieties, it would be hard to describe or recommend any one type. Here, stores such as Home Depot sell a smooth leaved black(ish) taro, a light green (allmost an apple green color), and one that is light green with crinkled leaf patterns. Unfortunately, there are no specific names attached to them. Okay, so. Here goes with a recipe used many times by my family: Palisami (Samoan dish) - 1 can of corned beef (not the one with potato) - 1 bunch of taro leaves, uncooked (there maybe 25 stems in a bunch--darn, I never counted) - 1 can of coconut milk - 1 cup of mayonaise - 1 onion Wash taro leaves. Strip the stem and center of leaf (the rib) by taking the "skin" off it. You may also decide to discard the stem; I just tuck them in --You might want to wear gloves if you have sensitive skin. I don't have sensitive skin but I wear gloves because the crystals sting after a while.-- Place one layer of leaves on the bottom of a baking pan; tuck the stripped stems around the leaves if you are using them. Place canned corned beef in even layer on top of this. Sprinkle chopped onion on top of corned beef. Now dot and spread mayo on top of the corned beef. Cover the whole thing with more taro leaves. Finally empty can of coconut milk over this. Note: You can use more corned beef (but not too much because you want to "balance" the taste. You can also add more mayo--again, think "balance". I also add black pepper over the corned beef. Cover with tin foil. Cook for 1 and 1/2 hour at 350. Hope this helps.

one other thought... this plant will have MANY leaves.. sprouting from the bottom ... if this is the first leaf ... get rid of it.. clean up the rest.. and hope the second leaf will not get attacked ... BTW.. why is it starting growth this time of year???? .. in the US ... seems wildly out of phase ... or in the alternative.. why am i presuming it is just coming out of dormancy ... ken