Taro (Colocasia esculenta (L.) Schott) has been cultivated and used as an alternative food in Toraja. Local taro of North Toraja has high genetic diversity, nevertheless, they have not been well characterized. The objective of this study was to inventorying and characterizing the morphological characters of local taro from North Toraja, that could be a key component for registered and maintained as a wealth of local genetic resources. The study was conducted in North Toraja District which includes highland areas in Parodo Baruppu Village, Baruppu District and lowland areas in Mantirotiku Village, Rantepao District. Each region was selected based on initial surveys which showed that these areas were taro cultivation areas. The study was conducted from April to June 2016. Samples were selected based on purposive sampling method and were descriptively observed in-situ in the field on their optimum growth performance. Five local taro varieties were successfully inventoried from survey activities, namely Upe Ungu, Upe Kuning, Upe Putih, Monggo, and Bite. Those taros have similar characters on the shape and leave color but varied on the size and flesh fibre color of the corm. Local taro from North Toraja is widely used as snacks or vegetables as rice substitution. The advantage of North Toraja local taro is easy to cultivate and also has a savory taste, soft, good fragrant aroma, the corm skin after being boiled is very easy to peel, and the texture of the corm is smooth. The price of this local taro is quite expensive because of still difficult to find and have not been widely cultivated.