Native Edible Plants in Hawaii
A Guide to Island Foraging
This Article is Part of Foraging Guide for All 50 US States
Hawaii's unique geographic location and tropical climate have given rise to a rich diversity of native plants, many of which are edible. These plants offer a glimpse into traditional Hawaiian culture and cuisine, highlighting the deep connection between the native population and their natural environment. For generations, these edible species have provided sustenance and played a role in rituals, medicine, and daily life. Studying these plants allows for a better understanding of sustainable living practices and the importance of preserving indigenous flora.
Edible native Hawaiian plants range from familiar fruit-bearing trees to less-known leafy greens and root vegetables. The 'ulu (breadfruit), for example, is a staple that has been cultivated in the islands for centuries, while the taro plant, or kalo, with its edible corms and leaves, remains central to Hawaiian culture and nutrition. These plants are not just food sources but are deeply intertwined with the islands' history, representing a fusion of natural bounty and cultural heritage.
The conservation and cultivation of these plants are vital to maintaining Hawaii's biodiversity and cultural heritage. With the pressures of urbanization, invasive species, and climate change, many of Hawaii's native edible plants face threats to their survival. Understanding the role these plants play in local ecosystems is key to developing conservation strategies that ensure these natural resources continue to thrive and support the cultural traditions they are part of.
Interested in Mushroom Hunting in Hawaii?
Hawaii's unique ecosystems, from the rainforests to the volcanic landscapes, offer a fascinating opportunity for mushroom hunting. The islands are home to edible species like the pepeiao and the wood ear mushroom. With proper identification skills and respect for the delicate environment and local regulations, foraging in Hawaii promises an exotic and rewarding adventure.
👉 Guide on Mushroom Hunting in Hawaii
Understanding Native Hawaiian Plants
Native Hawaiian plants hold a significant cultural heritage and are adapted to the unique island environment. These plants have evolved in isolation and exhibit unique characteristics significant to the health and sustainability of local ecosystems.
Historical Significance
Hawaiian culture deeply interweaves with the indigenous plant species of Hawaii. Many native plants, like 'ōhi'a lehua (Metrosideros polymorpha) and kalo (Colocasia esculenta), are integral to native Hawaiian mythology, traditional medicine, and as food sources. These species are a testament to the ingenuity of the indigenous people, highlighting their ability to thrive using the natural resources available.
Plant Characteristics
Native Hawaiian plants display a vast range of physical characteristics due to their evolutionary adaptations. For example, the 'ākia (Wikstroemia oahuensis) is known for its shrubby growth habit and its use in fish poisoning due to its toxic properties. On the other hand, the ma'o hau hele (Hibiscus brackenridgei), characterized by its large yellow flowers, is the state flower and indicates the diversity in appearance among Hawaiian flora.
Species Genus Characteristics Growth Habit 'Ōhi'a Lehua Metrosideros Woolly clusters of red flowers Tree Kalo Colocasia Heart-shaped leaves, edible corm Herbaceous perennial 'Ākia Wikstroemia Small yellow flowers Shrub Ma'o Hau Hele Hibiscus Large yellow flowers Shrub
Environmental Information
The native plants of Hawaii grow across a range of natural zones, from coastal areas to high mountain forests. Within these regions, species such as the 'ōhi'a lehua dominate the landscape, while others are considered endangered species due to habitat loss and the introduction of invasive species. Understanding the status and additional habitat information of these plants, such as the dryland forest hopeful na'u (Gardenia brighamii), is crucial for their conservation. The array of microclimates found across the Hawaiian archipelago has allowed for a diverse genus representation and specialization within different ecological niches.
Cultivation and Care
Successful cultivation of Native Hawaiian edible plants necessitates an understanding of their specific needs in terms of soil, light, and water to ensure healthy growth and productivity.
Soil Requirements
Native edible plants in Hawaii thrive in well-drained soils rich in organic matter. Gardeners should ensure that the planting area does not retain excessive moisture to prevent root rot. Before planting, amending the soil with compost or organic mulch can significantly improve soil fertility and structure. For container gardening, a potting mix designed for good drainage is essential.
Light Conditions
The light requirements for Hawaiian native plants can vary, but most require full to partial sunlight. Plants should receive at least six hours of direct sunlight daily to encourage vigorous growth and optimal fruit production. In areas with intense heat, providing some afternoon shade can prevent scorching and alleviate stress on the plants.
Watering Practices
Watering practices for Hawaiian native plants must balance the need for moisture with the risk of overwatering. The water requirements depend on the stage of growth, with newly planted specimens needing more frequent watering to establish roots. Once established, plants prefer deep, infrequent watering that encourages strong root systems. Mulching around the base of the plants helps retain soil moisture and regulate soil temperature. It is critical to adjust watering based on rainfall, wind, and heat conditions to maintain healthy plants.
Popular Native Edible Plants
Hawaii offers a rich array of native edible plants that have sustained its people for centuries. These plant species provide a range of edible parts, from leaves to fruits, each with unique cultural and nutritional importance.
Kalo (Taro)
Kalo, better known as taro, is a cornerstone of Hawaiian culture and cuisine. Its corms are pounded into poi, a traditional starch staple. Kalo is highly nutritious, with its edible leaves also being consumed as a vegetable. Kalo farming is an ancient practice that reflects the sustainable agricultural heritage of the islands.
Edible Parts:
Corm: Processed into poi.
Leaves: Steamed or baked.
ʻUlu (Breadfruit)
The ʻulu, or breadfruit, is a multipurpose tree whose large, starchy fruits are eaten when ripe or unripe. The ripe fruits can be consumed raw, while the unripe fruits are often cooked as a potato substitute. Every part of the ʻulu tree can be utilized, making it an invaluable resource.
Edible Parts:
Fruit: Versatile in preparation — can be fried, baked, or boiled.
Noni (Indian Mulberry)
Noni, also known as Indian mulberry, is recognized for its strong-smelling ripe fruits which are traditionally used for their medicinal properties. Despite their pungent odor, the fruits are edible and are sometimes consumed raw or as a juice. Noni's popularity lies not in flavor but in its health benefits.
Edible Parts:
Fruit: Typically eaten raw or juiced.
Each of these plants plays a role in Hawaii's food systems and traditions, representing the islands' unique botanical heritage.
Plant Uses and Applications
Native edible plants in Hawaii are not only vital food sources but also integral to medicinal practices and cultural traditions. Their utilization spans from culinary techniques to spiritual ceremonies.
Culinary Utilization
Many native Hawaiian plants have been traditionally utilized as food, both raw and cooked. One of the most iconic is Taro (kalo), whose corms are turned into poi, a staple of the Hawaiian diet.
Breadfruit (ʻulu): Often eaten cooked, can be roasted, steamed, or mashed.
Pandanus (hala): The fruit is sometimes consumed raw or woven into leis.
Medicinal Purposes
Indigenous plants of Hawaii hold significant medicinal value, used in traditional healing practices.
Noni (morinda citrifolia): Typically ingested either raw or as a juice for its health benefits.
ʻAwa (kava): The roots are used to make a sedative drink.
Cultural and Religious Significance
The cultural and religious connections of these plants are profound and deeply rooted in Hawaiian traditions.
Ti (ki): Leaves are used for ceremonial purposes and to create protective leis.
Māmaki: The leaves are used for tea in modern use, carrying on ancient traditions.
The knowledge provided gives a snapshot of the multifaceted roles of native edible plants in Hawaii, reflecting their crucial part in Hawaiian life.
Identification and Selection
When identifying and selecting native edible plants in Hawaii, one must carefully examine leaf and flower characteristics to ensure accurate identification. These features are critical for distinguishing among species and understanding their uses in the landscape.
Leaf Analysis
Leaf Characteristics: A thorough analysis of leaves involves observing their size, shape, and color. For example, the ʻōhiʻa lehua (Metrosideros polymorpha) exhibits leaves that can vary from medium to dark green, with a leathery texture. Mature leaves may present a shiny surface.
Common Name Leaf Color Leaf Texture Mature Size Landscape Uses ʻŌhiʻa Lehua Dark green Leathery Up to 50 feet Accent Coastal Naupaka Light green Succulent Up to 6 feet Groundcover
Plant Form: Note the plant's overall form; whether it is a shrub, tree, or ground cover will influence both identification and its use. For instance, the kukui (Aleurites moluccanus), known for its light green, silver, or red-toned leaves, has a height that can reach up to 60 feet, making it a remarkable accent feature in landscapes.
Flower Inspection
Flower Characteristics: Identifying plants based on flowers requires attention to flower type, colors, and blooming period. The native pua kala (Argemone glauca) produces distinctive white flowers that bloom from spring to early summer, aiding in its identification.
Plant Produces Flowers: It should be determined if the plant produces flowers. Most native Hawaiian edible plants like ʻākia (Wikstroemia uva-ursi) and kalo (Colocasia esculenta) produce flowers, with color variations ranging from yellow to red.
Plant Name Flower Type Flower Colors Blooming Period Pua Kala Single White Spring to Early Summer ʻĀkia Small Clusters Yellow to Red Varies
Through careful observation of leaves and flowers, one can competently select appropriate native plants for cultivation and consumption in Hawaii.
Plant Maintenance and Challenges
In Hawaii, native edible plants require specific attention to pest management and disease control due to the islands' unique ecosystems. Here, maintaining the delicate balance of the environment is crucial for the plants' growth and survival.
Pest Management
Native Hawaiian plants face various pests, including the invasive fruit fly, aphids, and slugs. These pests can significantly hinder plant growth and fruit production.
Fruit Flies: Regularly set up fruit fly traps and apply protein bait sprays.
Aphids: Introduce beneficial insects such as ladybugs or apply insecticidal soaps.
Slugs: Use slug bait or create physical barriers to protect plants.
Controlling these pests is essential for ensuring the health and productivity of native edible plants.
Disease Control
Diseases often stem from fungal or bacterial infections due to Hawaii's humid climate. Proper disease management is a cornerstone of successful cultivation.
Fungal Infections: Ensure adequate air circulation and apply fungicides as needed.
Bacterial Infections: Remove and destroy infected plant parts and use copper-based sprays for prevention.
By vigilantly monitoring for symptoms of disease and taking prompt action, growers can maintain the health of their native edible plants amidst Hawaii's challenging environmental conditions.
Conservation Efforts and Challenges
Conservation efforts in Hawaii are essential due to the unique status of its native edible plants. Many species are endangered, which raises concern for their continued existence and distribution throughout the islands.
Protecting Endangered Species
Efforts to protect endangered species of edible plants in Hawaii emphasize legal protection and propagation. The State of Hawaii has enacted various regulations to prevent poaching and unauthorized removal of plants. Conservation agencies work on identifying plants with endangered species status and prioritize them for protective actions. For example, the 'Aweoweo (Chenopodium oahuense), once commonly consumed, is now listed as endangered.
Legal Protections:
Enforcement of laws to prevent illegal trade.
Restrictions on land development.
Propagation Efforts:
Collection of seeds for secure storage.
Cultivation in protected nurseries to increase populations.
Habitat Restoration
Habitat degradation is a significant challenge for the conservation of Hawaii's indigenous edible plants. Restoration activities focus on bringing back the native ecosystems where these plants once thrived. The lifespan of restored habitats is critical, as they must be sustainable to ensure the long-term survival of plant species. Initiatives include reforestation and removal of invasive species, which compete with native flora.
Reforestation Projects:
Planting native trees to recreate forest ecosystems.
Monitoring plant growth and health over time.
Removal of Invasive Species:
Systematic eradication of non-native plants and animals.
Public education on the importance of native species preservation.
Economic and Community Impact
Native edible plants contribute significantly to local economies and communities in Hawaii, primarily through enhancing local food production and providing unique opportunities for tourism and education.
Local Food Production
The cultivation and harvest of native edible plants in Hawaii bolsters the local economy by creating jobs and reducing dependency on imported produce. In particular, taro (kalo), a traditional staple, not only supports local agriculture but also preserves cultural heritage. The 'ulu tree (breadfruit) is another example, it provides abundant fruit that serves as an important source of carbohydrates for communities and is being used increasingly in various food products for local consumption.
Job Creation: The farming of indigenous species like
taroandbreadfruitemploys local workers, from field laborers to market sellers.Self-Sufficiency: Growing local plants reduces import reliance and builds food security, which is crucial for island sustainability.
Tourism and Education
Tourism in Hawaii is enhanced by experiences centered around native Hawaiian flora. Visitors often seek authentic encounters with traditional Hawaiian culture, which includes the use of native plants for food.
Agritourism: Farms growing native plants offer tours and workshops that teach visitors about the traditional Hawaiian practices of cultivation and usage.
Cultural Connection: Tourists are drawn to activities that involve the preparation and tasting of dishes made from native plants, deepening their understanding of the local culture and cuisine.
Moreover, educational institutions incorporate knowledge about native plants into their curricula, emphasizing the importance of these species in Hawaii's ecosystems.
Educational Programs: Schools and sustainability centers educate residents and visitors about the cultivation and benefits of native edible plants.
Cultural Preservation: By learning about native plants, residents and visitors become active participants in preserving Hawaii's cultural identity and traditions.
Further Resources
To expand their knowledge and identification skills of Hawaiian native edible plants, readers should consult additional references and engage with various educational materials and visual guides. These resources provide comprehensive information and clear imagery to support learning.
Educational Material
Readers can find a rich collection of books and websites offering in-depth information on Hawaiian indigenous flora. Notable books include "Nā Pua Makamae: The Ethnobotany of Hawaiʻi" which provides insights on the cultural significance and uses of these plants. Additionally, the University of Hawaii at Manoa's College of Tropical Agriculture and Human Resources offers extensive online publications that can be accessed for free.
Books:
Nā Pua Makamae: The Ethnobotany of Hawaiʻi by E. S. Craighill Handy, Elizabeth Green Handy, and Mary Kawena Pukui
Hawaiian Heritage Plants by Angela Kay Kepler
Online Publications:
University of Hawaii at Manoa's CTAHR website: ctahr.hawaii.edu
Visual Guides
Visual aids are crucial for the correct identification of native edible plants in Hawaii. Readers should seek out guides with high-quality photos and illustrations. "Hawaiian Native Plants, Uluhe to Wawaeʻiole" offers excellent imagery for a wide range of species.
Photo-rich Reference Books:
Hawaiian Native Plants, Uluhe to Wawaeʻiole by Horace Clay and James C. Hubbard
Photos for specific species can also be found at various online databases and websites, providing immediate visuals to support the identification process.
Online Photo Resources:
These are some of the key resources one can employ to deepen their understanding of Hawaii's native edible plants.
Appendix
This section is dedicated to providing detailed supplemental information to enhance the understanding of Native Edible Plants in Hawaii.
Glossary of Terms
Hawaiian Name: The traditional name given to a plant in the Hawaiian language.
Common Name: The name by which a plant is most commonly known among English speakers.
Synonyms: Different names that refer to the same plant species.
Etymology: The origin of a plant's name and the history behind its use.
Regional Plant List
Hawaiian Islands Hawaiian Names Common Names Synonyms Niʻihau ʻŌhiʻa ʻai Mountain Apple Syzgium malaccense Kauaʻi Kalo Taro Colocasia esculenta Oʻahu Kī Ti Plant Cordyline fruticosa Molokaʻi ʻUlu Breadfruit Artocarpus altilis Lānaʻi Wauke Paper Mulberry Broussonetia papyrifera Maui Niu Coconut Cocos nucifera Hawaiʻi ʻAwa Kava Piper methysticum
The table contains a selection of native edible plants from different Hawaiian Islands, including their Hawaiian names, common names, and scientific synonyms for further reference.
References
Books:
Abbott, I. A. (1992). La'au Hawai'i: Traditional Hawaiian Uses of Plants. Bishop Museum Press.
Krauss, B. H. (1993). Plants in Hawaiian Culture. University of Hawaii Press.
Journals:
Merlin, M. D., & VanRavenswaay, D. (1990). The History of Human Impact on the Genus Santalum in Hawai'i. Pacific Science, 44(4), 400-414.
Staples, G. W., & Elevitch, C. R. (2006). Edible and Poisonous Plants of Hawai'i. Traditional Trees of Pacific Islands: Their Culture, Environment, and Use, 82-95.
Websites:
Hawaiian Native Plant Propagation Database. University of Hawaii at Mānoa. Available at: http://www.nativeplants.hawaii.edu
Canoe Plants of Ancient Hawaii. Available at: http://www.canoeplants.com
Government Publications:
Krauss, B. H. (1993). Ethnobotany of Hawaii. State of Hawaii, Department of Land and Natural Resources, Division of Forestry and Wildlife.
Articles:
Handy, E. S. C., & Handy, E. G. (1972). Native Planters in Old Hawaii: Their Life, Lore, and Environment. Bernice P. Bishop Museum Bulletin 233, Honolulu, Hawaii.
O'Brien, D. J. (2001). Taro and Kava: Cultivation Systems and Cultural Interrelationships in the South Pacific. Journal of Polynesian Society, 110(2), 113-134.
