Ka ipu o ka ike.
(The gourd of wisdom.)
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English name: |
Bottle gourd
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Family name:
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Cucurbitaceae | |
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Scientific name:
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Lagenaria siceraria
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Introduced by:
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Polynesian introduction
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Origin:
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South America
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DISTRIBUTION
Carried from west coast of South America into Polynesia by drift voyagers early in the settlement of the eastern Pacific Islands. Historically the bottle gourd has been a part of the culture of Africa, Asia, Oceania and South America. This is one of the Polynesian cultivated plants that was reproduced by means of seeds. It is believed to be a native of Tropical Asia or Africa.
HABITAT
This species prefers tropical habitat and climatic conditions. In Hawaii, it is planted at the beginning of the rainy season, maturing in six months, the gourds will have the hot dry summer to bring them to full size. In old Hawaii, it was a belief that the gourd vine should not be planted where shadow of people walking back and forth will strike the flower, because the gourd is the body (kino lau) of Lono (rain God). For the same reason, the plant should not be touched by menstruating women. Thus, it was never planted near the house.
CHARACTERISTICS
Stem: The ipu is a wide-spreading vine, hairy annual, with branched tendrils.
Leaves: The leaves are round heart-shaped, five angled or lobed, 4-16 inches in diameter.
Flowers: The nocturnal flowers are white, solitary at the leaf axils and about 1.5 inches long.
Fruit: The fruit is smooth, green, mottled or white, varying widely in shape, (flattened globose, globose, club-shaped, crooked or twisted) and thick with seeds that are light colored and flat. The rind of the fruit is hard, woody and long-lasting. The gourd required careful handling in every stage of growth and preparation after picking.
In Hawaii, a pot-bellied man should plant gourds and that before he planted he should eat a large meal, so that his gourds will fill out like his stomach (opu) and must follow a planting ritual. As the gourd grew big, a prop made with three sticks is set so that the gourd hung suspended between them. This made the fruit symmetrical. When the stem and leaves withered, the fruit was ready for picking. The fruit was cleaned and processed for use.
ECONOMIC VALUES
This type of gourd was called ipu`awa`awa because it was bitter with poisonous pulp and was used medicinally. It was mainly used as a receptacle (`umeke), to hold water or food or used as rattles for dancers, to store articles and as drums for hula. Most of the Hawaiian gourds were undecorated. They were suspended in nets (koko) of olona fiber. Large containers had lids, which were sometimes hinged with two cords through holes.
There are many stories/myth associated with the ipu. There is an interesting story of Lono and the gourd associated with the control of the winds and rain. A myth identifies Lono with the southerly winds (Kona) which brought rain to the dry areas of Hawaii where gourds (kinolau of Lono) were grown. There were also sayings, associated with the ipu. For example: men without wives were "folk without big gourds back home" or a learned person is " a gourd full of knowledge".
Huki ikaika i ke ki, e ku`u poki`i la ola.
(Pull hard at the ti root my brother, you will live.)
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Other Hawaiian name: | La'i |
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English name: |
Ti
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Family name:
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Agavaceae | |
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Scientific name:
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Cordyline fruticosa
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Introduced by:
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Polynesian introduction
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Origin:
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Unknown
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DISTRIBUTION
This species native range is unknown, but possibly indigenous in the Himalayas, southeastern Asia, Malesia and northern Australia. It is widely spread by early human migrations and widely distributed in Tropical Asia, Australia and Oceania. It is found even in New Zealand. Ti was especially sacred to the God Lono and the Goddess Laka and played a major role in the evolution of the kahili (royal standards) and a symbol of truce between warring parties.
HABITAT
Ti can grow wildly in the wet forest, although it grows well in lowlands when it is planted there. It has been grown as an ornamental plant in many Pacific islands and Southeast Asian areas. Today, it is widespread in Hawaii from sea level up to above 3,000 ft. It thrives well in moist loamy soil that is moderately fertile.
CHARACTERISTICS
Stem: Ti is a shrub that grows as high as 12 feet, with branched or unbranched slender stems ringed with leaf scars and of clusters of leaves arranged in close spirals at the top of the stem.
Leaves: The narrow oblong leaves are 1-2 feet long and about 4 inches wide, smooth, shiny, flexible, with deeply channeled leaf stalks that are 2-6 inches long.
Flower: Ti produces a branching flower cluster of drooping lilac-tinted flowers, which individually are about 0.33 inch long, and with male and female parts.
Fruit: Small berries that start yellow and mature to become red can be produced but seldom seen.
Root: Ti produces large rootstocks that can grow to as heavy as 30- 300 lbs.
ECONOMIC VALUES
In old Hawaii, ti was culturally important. It played a major part in the evolution of kahili (royal standards). A messenger between chiefs would announce the end of war by bearing a ti-leaf flag aloft like a kahili. Ti leaf was a sign of respect to high rank and divine power. Huts dedicated to Lono were bordered and thatched with ti leaves.
The leaves were made into whistles, house thatch, raincoats, sandals and more recently into hula skirts. They serve as plates and wrappers for food (laulau) and as fodder for horses and cattle. During hukilau fishing, dry ti leaves are fastened to long drag nets to drive the fish to shallow waters.
A high grade, colorless, transparent brandy called "okolehao" is distilled from fermented mash made from the baked roots. The name "okolehao" came from two words: "okole" the name of the bottom of the cauldrons used originally to boil the roots, shaped like human buttocks, and the "hao" means iron (iron try-pot in which whale blubber has been boiled, erected over a fire with attached gun barrel to reduce and draw off the okolehao). "Okolehao" was both the rig and its product. The liquor was a success and was a "gift from heaven" and everyone became addicted to it. During prohibition days, those who were exceptionally fond of it paid up to $100.00/gallon. The roots baked in communal oven served as a famine food for the Hawaiians.
Pua ke ko, ku ka he`e.
(When the sugar cane tassels, octopus season is here.)
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English name: |
Sugar cane
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Family name:
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Poaceae (Gramineae) | |
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Scientific name:
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Saccharum officinarum
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Introduced by:
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Polynesian introduction
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Origin:
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Southern Asia or Malaysia
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DISTRIBUTION
Ko was introduced into Polynesia by migrants from southern Asia or Malaysia and was carried from Central Polynesia to Hawaii by Polynesian colonizers early in the settlement era. Originally cultivated in prehistoric times near central New Guinea. The many commercial varieties in Hawaii are interspecific hybrids of Saccharum officinarum, Saccharum spontaneum and Saccharum robustum.
HABITAT
Ko grows best near sea level, but on the leeward side of the Hawaiian islands, it can grow at an altitude of up to 2800 ft. This species is also planted on the embankments of taro lo`is. Ko likes a lot of sunshine, moisture, and rich soil. In dry taro and sweet potato fields on the sloping kula or lower forest zones, ko was planted as hedges between the fields which acted as a windbreak against gusty breezes.
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CHARACTERISTICS
Stem: Ko is a large perennial grass, with strong, thick, unbranched stems. The strems have short conspicuous nodes and internodes, are inch or more in diameter and is filled with solid, juicy pulp.Some varieties have yellow or striped stems or It grows in clumps or ratoons.
Leaves: The leaves are 1 ft. by 1.5 inch, long and narrow, smooth with saw-toothed edges.
Flower: Around November, a wandlike flower stalk develops at the end of the stem. It contains feathery, rosy to lavender tassel, fading to silver and about 1-2 feet long, others red or green.
Fruit: Although small seeds develop from the flower, ko is propagated generally from cuttings. Seeds are planted for breeding experiments.
ECONOMIC VALUES
The main use of ko was as a food, in normal times it was a condiment and during famine times it was regarded as a "life saver". Ko is the main source of sugar in tropics and in Hawaii. The fibers from the lower stalks are braided for hats, leaves are used for thatching.
In 1835, the first sugar firm was established in Koloa, Kauai. It has employed several residents of Hawaii and as Degener, Otto said, the sugar cane has brought a peaceful amalgamation of races to the islands as the Hawaiian population was dwindling due to diseases, gold rush in California and the very enticing whaling industry was at its height. As workers in the ko fields were so few, Kamehameha brought in several people from many different nations.
Ko yields several valuable byproducts such as molasses, alcohol, bagasse, fertilizer and cattle field. Yeast grown in molasses became a valuable supplementary human food. Juice extracted from the cane toasted over an open fire is fed to nursing babies. Medicinally, the ko juice serves as a sweetening agent for many remedy recipes and is usually chewed after taking an unpalatable medicine. Hawaiians have named 40 different varieties like ho`opa`opa`a and manu-lele. There area several sayings associated with sugar cane; For example: "the white sugar cane has grown" is equivalent to a person who has grown old. "Like the hard white cane of Kohala, it will hurt your mouth when eaten" means it looks easy but is hard to do.
Pupuhi kukui — malino ke kai.
(Spewed kukui nuts — calm sea.)
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English name: |
Candlenut tree
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Family name:
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Euphorbiaceae (Spurge family) | |
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Scientific name:
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Aleurites moluccana
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Introduced by:
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Polynesian introduction
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Origin:
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Polynesia
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DISTRIBUTION
Native from Polynesia west to southern Asia. It's distribution ranges from the tropics and subtropics of the Old World, West Indies, to Brazil.
HABITAT
Kukui thrives best in the woods of the lower mountain zone, wet gulches and valleys, ravines and hanging valleys. They are identifiable from the mountain side by their pale foliage. Thus the name "Aleurites", a Greek word that means "floury".
CHARACTERISTICS
Stem: Kukui is a perennial tree that can grow to about 90 feet tall. The bark on the main stem and branches are smooth and greenish-gray when the tree is young and becomes rough as the tree becomes older.
Leaves: The leaves are variable in shape, ranging from angularly pointed or lobed (somewhat like a maple leaf), to narrow ovate (egg-shaped). Leaves are light green in color and are covered on its underside with a silver-gray "down" or powder, which makes them appear lighter colored. The leaves are about 8 inches long with long petioles (stalk).
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Flowers: Kukui bears two kinds of flowers: the male (staminate) and female (pistillate) flowers, that are small with pale creamish white petals. The flowers are borne in large flower clusters (inflorescence) at ends of branches.
Fruit: After fertilization, a fruit called "drupe" is formed. The fruit is round with one seed or ellipsoidal with two seeds and about 1.5 to 2 inches in diameter. The outside of fruit is a hard, green covering that turns dark grayish at maturity and softens then decays when fruit falls on ground. Within this is a thin whitish, crust-like shell (parchment) that surrounds the seeds. This shell turns black and hard when seeds mature. The kernels (cotyledons) of the seeds are rich in oil which the Hawaiians used for their lamps.
ECONOMIC VALUES
The small whitish flowers of kukui is the island flower for Molokai. A superior black dye obtained from the soot produced by burning the seed, is used to dye the tapa and for tattooing. The seeds are strung into leis and the kernels are used in making the Hawaiian lamps (illumination source of early Hawaiians): lama(torch), kalikukui(candle), aulama (torch, and pohokukui (stone lamp). Eaten raw, kukui becomes a cathartic and used in enema. Its partly dried sap is used to treat thrush (ea) and its leaves are used as poultice for swellings and infections. The nuts are roasted, then ground and mixed with Hawaiian salt and limu kohu to make a relish called "inamona". The inner bark is used to dye the fishnets and the tannin in the dye strengthened nets and prevented decay. The soot from the burnt kukui nuts is also used to stain surfboards.
B. Krauss noted that after the coming of the foreigners, kukui nut oil was shipped abroad as a substitute for linseed oil, used in paints. The export was primarily for Russians to use in their settlements on NW coast of America. As much as 10,000 gallons were exported per year.
Kukui is the official tree emblem for the state of Hawaii because of "the multiplicity of its uses to the ancient Hawaiians for light, fuel, medicine, dye, and ornament as well as the distinctive beauty of its light-green foliage which embellishes many of the slopes of our beloved mountains".
Kukui is often mentioned in many Hawaiian myths, legends, and in literature. Some examples of Hawaiian proverbs about kukui: "The gum sticks to the candlenut tree" refers to a parasite or to a child clinging to his mother. "When the kukui nut is spat on the water, the sea is smooth" means the same as:"pouring oil on troubled waters"
A Tahitian mother said to her son: "The seed was sown. It budded; it blossomed. It spread out and budded again and joined line on line, Like the candlenut strung on one stem. `Tis lighted. It burns aglow and sheds its light o'er the land.
He milo ka la`au, mimilo ke aloha.
(Milo is the plant; love goes round and round.)
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English name: |
Portia tree
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Family name:
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Malvaceae (Mallow family) | |
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Scientific name:
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Thespesia populnea
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Introduced by:
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Polynesian introduction
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Origin:
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Coasts of the Eastern Tropics
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DISTRIBUTION
It is a widespread plant, from Tropical Asia to eastern Polynesia and Micronesia. This species was a popular shade tree around homes, as seen around the house of Kamehameha I in Waikiki.
HABITAT
Milo may thrive from lower dry forests to the wet forest. Commonly found in protected coastal sites on all main islands of Hawaii. It is occasionally found in the littoral forests of atolls and high islands, not far from shoreline. Seems to do best when there is enough moisture and good fertile soil and prefers tropical climate.
CHARACTERISTICS
Stem: A perennial dicotyledonous tree, with a trunk that can attain a maximum diameter of about 2 feet and the tree can grow to 40 feet. The branches spread horizontally with a thick, corrugated bark.
Leaves: It forms heart-shaped shiny leaves with palmate venation, alternately arranged along the stems, and the leaf stalks are almost as long as the leaf blades (3-5 inches in diameter).
Flower: It bears bell-shaped flowers which resemble a hibiscus flower, perfect (with both stamen and pistil) and complete (with all the four parts of a flower). The flowers are yellow in color with maroon inside on base of each five petals which are about 2.5 inches long. The calyx (sepals) is disc-like and unlobed.
Fruit: The fruit is a round capsule about 1 inch across & is indehiscent (remains close when mature). The grayish brown seeds are 8-15 mm long shiny to hairy, and maybe covered with brown pubescence.
ECONOMIC VALUES
The beautifully grained wood of milo has been very useful to the Polynesians. It was made into calabashes for poi since it did not contain as much tannin as koa had. The wood is superior to that of hau, but the bark is inferior. It is used to make bowls, paddles, and other carved objects. The tree also yields tannin, dye, medicine, oil and gum and the young leaves are edible. It was one of the popular shade trees that the Hawaiians would use as a landscape plant.
