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April 22, 2020 by Peter T Young Leave a Comment

Not Your Average Cup of Ti

Kī, the Ti plant, is a canoe crop, brought to the Islands by the early Polynesians. Kī was considered sacred to the Hawaiian god, Lono, and to the goddess of the hula, Laka. (ksbe)

It was also an emblem of high rank and divine power. The kahili, in its early form, was a kī stalk with its clustered foliage of glossy, green leaves at the top. The kahuna priests in their ancient religious ceremonial rituals used the leaves as protection. Ki planted around dwellings is thought to ward off evil. (ksbe)

Foreigners first fermented, and then distilled, the Kī root into an alcoholic beverage – due to the early means of making the drink, it took on the name ʻōkolehao (lit. iron bottom.)

“If people will drink, let us at least see, if possible, that they drink a fair article of poison. I hold that no man ever killed his wife when under the influence of good, generous liquor. It is the “tarantula juice,” the ʻōkolehao, that does most of the mischief.” (The Friend, October 1, 1879)

It is said to have started when Captain Nathaniel Portlock, part Captain Cook’s crew in 1779, baked roots in an imu (earthen oven) to convert its starches to sugars, added water and let it ferment with wild yeast into a mild beer.

Later, William Stevenson, an escaped convict from Australia, is credited to have taught the native Hawaiians how to distill the beer beverage into a higher alcoholic concoction. (Kepler)

Archibald Campbell, in Hawaiʻi in 1809-1810, traced the evolution of ʻōkolehao from root to toot: “(the root) is put into a pit, amongst heated stones, and covered with plantain and taro leaves; through these a small hole is made, and water poured in …”

“… after which the whole is closed up again, and allowed to remain twenty-four hours. When the root has undergone this process, the juice tastes as sweet as molasses. It is then taken out, bruised, and put into a canoe to ferment; and in five or six days is ready for distillation.”

“Their stills are formed out of iron pots, which they procure from American ships, and which they enlarge to any size, by fixing several tier of calabashes above them, with their bottoms sawed off, and the joints well luted.”

“From the uppermost, a wooden tube connects with a copper cone, round the inside of which is a ring with a pipe to carry off the spirit. The cone is fixed into a hole in the bottom of a tub filled with water, which serves as a condenser.”

“By this simple apparatus a spirit is produced, called lumi, or rum, and which is by no means harsh or unpalatable. Both whites and natives are unfortunately too much addicted to it. Almost every one of the chiefs has his own still.” (Greer)

“ʻŌkolehao still caresses island palates after nearly two hundred years of open or clandestine production.” (Greer)

ʻŌkolehao is a drink that has long been made illegally all over the islands. At frequent intervals Collector Chamberlain or deputies raid stills in mountain fastnesses, and usually the stuff they are found to be making is a kind of ʻōkolehao. (Hawaiian Star, September 12, 1906)

The secluded recesses of the mountain valleys furnish ti root in abundance, water and wood for distillation, and more important still, that immunity from arrest which assures the safety of the business. The manufacture is almost entirely in the hands of the Japanese, who find a ready market among the Hawaiians. (The Friend, October 1, 1903)

“Old-timers praise ʻōkolehao as smooth and seemingly mild – the kind of drink that sneaks up behind one with a sledgehammer. Daniel Tyerman and George Bennet, who in 1822 described in detail a big ʻōkolehao distillery, denounced the product as “a bad but very potent spirit, something like rum in flavor.’” (Greer)

“Since the perverted ingenuity of some early beachcomber first adjusted a twisted gun barrel to an iron pot, and distilled from the root of the ti this liquor to which the French Republic through the Paris Exposition of 1899 gave a blue ribbon. … ʻŌkolehao has been recognized as something in which Hawaiʻi might well have a proprietary pride, because of its surpassing excellence in its class.” (Hawaiian Star, September 20, 1906)

“So strong was this appeal to Hawaiian loyalty, that even the Provisional Government in 1893, and its successor the Republic of Hawaii, in 1899 winked at the violation of law necessary to make worthy and appropriate quantities of it for exhibition at the Expositions in Chicago and in Paris, and when it was triumphant in both places there was a thrill of Hawaiian pride even in the Missionary breast.” (Hawaiian Star, September 20, 1906)

The first ʻōkolehao ever made under legal authority and by scientific methods is being experimented with by Collector Chamberlain and others, for the purpose of ascertaining the value of the ti root as a producer of distilled liquors.

It is thought by some that the plant is a valuable one and, that there is money to be made in the distillation of liquor from it, though under the present laws of the Territory nothing can be done with it. (Hawaiian Star, May 16, 1903)

“ʻŌkolehao which is as Hawaiian as Vodka is Russian, as pulque is Mexican, as Bourbon is Kentuckian, and which is said by connoisseurs to excel them all in those fine points which go to make up a spirituous liquor, and to be freer from deleterious qualities than any other …”

“… is soon to be manufactured in full compliance with the law, to be put on the market on its merits, to be relieved of the stigma of … contraband, and to have its good qualities proclaimed. The still has already arrived; the “process of manufacture will shortly begin.” (Hawaiian Star, September 20, 1906)

The stuff was the Hawaiian version of bootleg moonshine. Today, DLNR’s Na Ala Hele program includes the ʻŌkolehao Trail on Kauai in its trail system. It follows a ridge top route established in the days of prohibition, when ʻŌkolehao was made from the Kī plants from the area, some of which still remain alongside the trail route.

Under the old laws of Hawaiʻi, mere possession of the stuff was an offense, and until recently the Territorial laws absolutely prohibited any distilling of intoxicating liquors on the islands at all. The passage of a law to license distilling was immediately followed by plans for starting stills of various kinds, and the ʻōkolehao still is the first. (Hawaiian Star, September 12, 1906)

The first distillery legally brought here under federal regulations has arrived and Internal Revenue Collector Chamberlain has received formal notice of its importation, In accordance with the requirements of the statutes, the still is now on the navy wharf, having been landed from the steamer Korea. (Hawaiian Star, September 12, 1906)

The still is to make ʻōkolehao. The beginning of its operations will be the first legal making of that drink. EH Edwards, of Kona, is the owner of the machinery, and intends to start a distillery as soon as possible, to make the genuine ʻōkolehao, from ti root, of which there is a great quantity ion Kona. (Hawaiian Star, September 12, 1906)

Later, Hilo Hattie, Bing Crosby and the Andrews Sisters sang about the cockeyed mayor of Kaunakakai, who “drank a gallon of oke to make life worthwhile.”

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Ti Leaves
Ti Root
Okolehao_label (thewhiskyunderground)
Ti leaf and heiau
Ti_Leaves
Ti_plant_(Cordyline_fruticosa)
Ti-red-green
Hookupu
Ki Skirt

Filed Under: General, Hawaiian Traditions, Economy Tagged With: Hawaii, Canoe Crop, Ki, Okolehao, Ti

February 11, 2018 by Peter T Young 2 Comments

Kī

Kī, the Ti plant, was an emblem of high rank and divine power. The kāhili, in its early form, was a kī stalk with its clustered foliage of glossy, green leaves at the top.

The kahuna priests in their ancient religious ceremonial rituals used the leaves as protection. Ki planted around dwellings is thought to ward off evil. (ksbe)

To dispel evil, fresh leaves were worn around the neck, waist, and ankles and hung around dwellings. Masses of plants were planted around homes to ward off evil and bring good fortune. (CTAHR)

It is a canoe crop, brought to the Islands by the early Polynesians. Kī was considered sacred to the Hawaiian god, Lono, and to the goddess of the hula, Laka. (ksbe)

The kī leaf was a most useful article to the Hawaiians in caring for food. The leaf is long and wide (20 in. x 6 in. is an average size,) smooth, shiny, tough, and, except for the midrib, the veins are unobtrusive.

It has no odor and is clean and fresh looking. Small foods were wrapped in a ti leaf laulau piʻao, larger in a flat bundle called laulau lāwalu.

Broiling wrapped food (lāwalu) was used a great deal. Food that had been cut into pieces, or small fish that would be lost in an imu, or burned crisp if broiled, were wrapped in leaves of the ti, occasionally in leaves of the wild ginger, which is said to have added a delicious fragrance to the fish.

The leaf bundle was toasted over the open fire, turning it occasionally and the food was cooked when the juice ceased to drip from the bundle. Mullet was “cooked with such perfection that when the banana leaves in which it had been steamed were taken off, it had received hardly a slight alteration in form and color.” (Titcomb)

Lieut. James Burney and Astronomer William Bayly, while anchored off Kaua‘i in 1779 with the Cook expedition wrote: “… the natives came off with hogs and sweet potatoes in plenty, and a Root that appears like a Rotten Root of a tree, and as large as a man’s thigh. It is very much like brown Sugar in tast but Rather Sweeter – the natives call it Tee (ki or ti.)”

Ti, grown in a favorable location for many years, may have a root weighing 200 to 300 pounds. Roots on the ordinary garden ti may weigh 50 to 60 pounds.

A favorite confection years ago was kī baked in the imu for about 24 hours or until it became a sweet, brown, candy-like food. (Mitchell)

Missionary William Ellis wrote of the ti root in 1823: “The natives bake it in large ovens underground. After baking, it appears like a different substance altogether …”

“… being of a yellowish brown colour, soft, though fibrous and saturated with a highly saccharine juice. It is sweet and pleasant to the taste, and much of it is eaten in this state”.

Foreigners first fermented, and then distilled, the Kī root into an alcoholic beverage. It is said to have started when Captain Nathaniel Portlock, part of Captain Cook’s crew in 1779, baked roots in an imu to convert its starches to sugars, added water and let it ferment with wild yeast into a mild beer.

Lieut. James Burney and Astronomer William Bayly, while anchored off Kauaʻi in 1779 with the Cook expedition wrote: ‘… The Natives eat it sometimes Raw and other times Roasted. We made exceeding good Beer, by boiling it in Water, then let it ferment, so as to purge itself.’

Later, William Stevenson, an escaped convict from Australia, is credited to have taught the native Hawaiians how to distill the beer beverage into a higher alcoholic concoction. (Kepler) Due to the early means of making the drink, it took on the name ʻōkolehao (lit. iron bottom.)

“Since the perverted ingenuity of some early beachcomber first adjusted a twisted gun barrel to an iron pot, and distilled from the root of the ti this liquor to which the French Republic through the Paris Exposition of 1899 gave a blue ribbon. …”

“ʻŌkolehao has been recognized as something in which Hawaiʻi might well have a proprietary pride, because of its surpassing excellence in its class.” (Hawaiian Star, September 20, 1906)

It had its detractors … “If people will drink, let us at least see, if possible, that they drink a fair article of poison. I hold that no man ever killed his wife when under the influence of good, generous liquor. It is the “tarantula juice,” the ʻōkolehao, that does most of the mischief.” (The Friend, October 1, 1879)

Ti is a member of the agave family; botanists had previously placed it in the lily family. Besides green, the foliage of ti plants can be red, orange, purple, or various combinations of these (blue has not yet been found in ti.)

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Ti Leaves
Ti Leaves
Ti_plant_(Cordyline_fruticosa)
Ti_plant_(Cordyline_fruticosa)
Ti-red-green
Ti-red-green
Ti leaf and heiau
Ti leaf and heiau
Ki Skirt
Ki Skirt
Hookupu
Hookupu
Ti Root
Ti Root
Okolehao_label (thewhiskyunderground)
Okolehao_label (thewhiskyunderground)

Filed Under: General, Hawaiian Traditions Tagged With: Ki, Okolehao, Ti, Canoe Crops, Hawaii, Canoe Crop

August 31, 2017 by Peter T Young 3 Comments

Niu

Revelations 22:2 refers to the coconut as “the tree of life, which bears twelve manner of fruits, and yieldeth her fruit every month.” Scientists generally believe that coconut came from the Indian Archipelago or Polynesia. (Tsai)

Early Arabs and Europeans in the first half of the ninth century mentioned that travellers to China referred to the use of coir fiber and of toddy. Medieval writers called the coconut the Indian nut, a palm tree the frond of which produced a fruit as large as a man’s head.

The genus name of coconut (Cocos) probably was derived from the Spanish word coco, used to describe a monkey’s face, because of the three “eyes” at the base of the coconut shell. (CTAHR)

When the first Polynesians landed and settled in Hawaiʻi (about 1000 to 1200 AD (Kirch)) they brought with them shoots, roots, cuttings and seeds of various plants for food, cordage, medicine, fabric, containers, all of life’s vital needs.

“Canoe crops” (Canoe Plants) is a term to describe the group of plants brought to Hawaiʻi by these early Polynesians. One of these was ‘niu,’ the coconut; they used it for food, cordage, etc.

Hawai‘i is on the edge of the coconut belt. The coconut bears better nearer the equator, where it is more widely used than here. In Hawai`i there are other plants, native and introduced, that provide as well for people’s needs.

This palm is the most useful plant of the tropics. It is said that more uses are made of it than any other tree in the world. Besides drink, food and shade, niu offers the possibilities of …

… housing, thatching, hats, baskets, furniture, mats, cordage, clothing, charcoal, brooms, fans, ornaments, musical instruments, shampoo, containers, implements and oil for fuel, light, ointments, soap and more. (CanoePlants)

The tree bears fruit around the seventh birthday, for up to 70-100 years, providing food for a human lifetime. There may be up to 50 fruit a year. A he‘e (octopus) was often planted in the bottom of the hole, furnishing fertilizer and giving the plant the idea of roots that spread and grip, and a body that is fat and round.

As food, the niu flesh or meat is used for different purposes, depending upon the maturity of the nut. The jelly-like spoon meat of a green nut is called ‘o‘io. The next stage is haohao, when the shell is still white and the flesh soft and white.

Half ripe, at the ho‘ilikole state, it is eaten raw with Hawai`i red salt and poi. At the o‘o stage, the nut is mature, but the husk not dried.

The flesh of a mature nut at the malo`o stage is used to make coconut cream, which when mixed with kalo (taro) makes a dish called kulolo; with ‘uala (sweet potato) it is called poipalau; and paipaiee with ripe ‘ulu (breadfruit.) (CanoePlants)

The trunks used to make house posts, small canoes, hula drums, or food containers. Leaves (launiu) used to for baskets, thatch and for fans, known as some of the finest in Polynesia. Leaf sheaths used as food or fish-bait wrappers.

Husk fibers also used for cordage to make nets or lashing, known as ‘aha; the cordage could be coarse or fine. The cordage can be made into supports for ‘umeke (bowls) or other round-based objects.

Shell of fruit was used for eating utensils, such as spoons, bowls, plates, as well as ‘awa cups and strainers for ‘awa. Niu shells also served for storage containers, lids, and knee drums or puniu; the fibers are made into a drum beater

A musical instrument, the hokiokio, can also be made from coconut shell. Small mortars and bull roarers (oeoe) are also made from the niu shell. Sometimes the niu “shell” used to make ‘uli‘uli (hula rattles.)

Niu water used as a drink, and flesh eaten raw or with poi. Oil from meat used on body and hair. The mid-rib of the niu leaf is used as the “skewer” for a kukui nut torch (kali lukui). (Bishop Museum)

Later, some commercial uses of niu included copra. “Samples of copra (dried meat of coconut) grown here have been forwarded to San Francisco ….”

“The quality of the product is excellent, comparing favorably with that of the best grade received in that market, and the price per pound is satisfactory. So well pleased are the people on the Coast that they have signified a willingness to take all that can be shipped to them.”

“The copra is compressed and the extracted oil used in the manufacture of soaps, and as oils in the manufacture of high-grade paints. Another use to which it is put is the manufacture of shredded cocoanut, which is utilized by confectioners and bakers. The fiber is made into hawsers (ropes) for towing purposes.” (Pacific Commercial Advertiser, May 12, 1907)

“One of the uses to which copra is put and for which there has not yet been found an available substitute is in the production of salt water soap, soap that will lather and be effective in salt water. (Pacific Commercial Advertiser, September 15, 1907)

“‘Don’t wait to get fresh milk from Honolulu. Use the cow of the Pacific.’ The coconut is known as the cow of the Pacific. Its milk is very nourishing. I said, ‘Get me two nuts and I’ll show you how to make both cream and milk.’” (Fullard-Leo)

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Coconuts
Coconuts
niu_base_pahu_hula-bishopmuseum
niu_base_pahu_hula-bishopmuseum
Niu_and_Kukui_Light_(BM)-7745
Niu_and_Kukui_Light_(BM)-7745
Rope from coconut husks
Rope from coconut husks
Readying_Canoe_for_a_Voyage-(HerbKane)
Readying_Canoe_for_a_Voyage-(HerbKane)
Niu-Coconut-(NPS photo by Bryan Harry)
Niu-Coconut-(NPS photo by Bryan Harry)
Coconut container-nuts
Coconut container-nuts
baby_coconut_trees
baby_coconut_trees
Coconut
Coconut

Filed Under: Hawaiian Traditions, Economy, General Tagged With: Hawaii, Canoe Crop, Niu, Canoe Crops, Coconut

August 23, 2014 by Peter T Young Leave a Comment

Kukui

Early Polynesians traveling and settling in Hawaiʻi brought with them shoots, roots, cuttings and seeds of various plants for food, cordage, medicine, fabric, containers, all of life’s vital needs.

“Canoe crops” (Canoe Plants) is a term to describe the group of plants brought to Hawaiʻi by these early Polynesians.  Domesticated animals, including pigs, dogs and chickens were also introduced.

Kukui was one of these canoe crops.

Hawaiians had many uses for the big seeds, which are borne in large quantities – as many as 75-100 pounds annually – by a large tree. The seed shells, black when mature and white earlier, were made into lei and now into costume jewelry and curios.  (CTAHR)

“The multiplicity of its uses to the ancient Hawaiians for light, fuel, medicine, dye and ornament and to the continued value to the people of modern Hawaiʻi, as well as the distinctive beauty of its light green foliage which embellishes many of the slopes of our beloved mountains, causes the kukui tree to be especially treasured by the people of the Fiftieth State of the United States as an arboreal symbol of Hawaiʻi…”  (Territorial Legislature Resolution, May 1, 1959; Hawaii House of Representatives)

From this property of the kukui comes its kaona, its spiritual import. The tree of light has become a symbol of enlightenment, protection, guidance, and peace, and as such its mana (spiritual power) flows through Hawaiian culture and its ceremonies.

The tree is considered to be the kinolau, or form, of Kamapuaʻa, the pig god, the lover of fire goddess Pele (perhaps due to light’s affinity with fire) and so a pig’s head carved from kukui wood is placed on the altar to Lono at the annual Makahiki festival.

It was used to embellish and fortify canoes. Kukui wood was used for the manu, or bird, the removable figurehead of the canoe.  Burn the seed and a fine black soot (pau) was produced that could dye kapa (bark cloth) or paint designs on the canoe prow.

The inner bark provided a red-brown dye for ‘olona cordage, the outer could provide kapa while the gum from the bark strengthened and helped waterproof the kapa.  (Stein)

In ancient times, kukui was woven into the thatched house to confer its blessings, and for modern houses a bundle of thatch mixed with kukui is used in the ceremony.    (Stein)  The kukui has multiple uses, including light, fuel, medicine, dye and ornament.  (Choy)

But of all the uses of the kukui, none is more appropriate than the property that gives it its name, for “kukui” means “light” or “torch,” and its English name is “the candlenut tree” that is the focus of this summary.

“Oil extracted from the seeds was traditionally used by Hawaiians as a preservative for surfboards.  The oil can also be used as a basis for paint or varnish, burned as an illuminant, made into soap, and used for waterproofing paper.”  (CTAHR)

The raw kernels were used to polish wooden bowls. Oiling inside and outside of the bowls made them waterproof so they could last longer. The oil was also put on the runners of the wooden holua sled to make the sled go faster. (DOE)

“The oily kernels are dried and strung on a skewer such as a coconut leaf midrib (lama kū – torch.)  Each nut in the string burns for about 3-minutes and emits a somewhat fragrant smoke.”  (CTAHR)

These same more rigid midribs (of coconut frond – or bamboo) furnished the rods on which it was the task of children to string kukui nut kernels; these were burned as candles (lama).  (Krauss)

“When (the Hawaiians) use them in their houses, ten or twelve are strung on the thin stalk of the cocoa-nut leaf, and look like a number of pealed chesnuts on a long skewer.  The person who has charge of them lights a nut at one end of the stick, and hold it up, till the oil it contains is consumed, when the flame kindles on the one beneath it, and he breaks off the extinct nut with a short piece of wood, which serves as a pair of snuffers.  Each nut will burn two or three minutes, and, it attended, give a tolerable light.”  (Ellis, 1826)

“Large quantities of kukui, or candle nuts, were hanging up in long strings in different parts of his house. … Sometimes the natives burn them to charcoal, which they pulverize, and use tattooing their skin, painting their canoes, surf-boards, idols or drums; but they are generally used as a substitute for candles or lamps.”

“When employed for fishing by torchlight, four or five strings are enclosed in the leaves of the pandanus, which not only keeps them together, but adds to the light they give.”  (Ellis, 1826)

“As the sky darkened, men prowled the shallow waters of lagoons with torches and spears. ‘Candles’ were made by stringing dried nutmeats of the oily kukui nut on thin skewers of bamboo.”

“The top nut was ignited, and as it burned out it ignited the nut below it. For a fishing torch, clusters of these candles were lighted and carried in a bamboo tube (candlenut torch.)”  (HPA)

Reportedly, on March 17, 1930, Territorial Governor Lawrence McCully Judd issued a proclamation declaring the coconut palm or niu (Cocos nucifera) the official tree of the Territory of Hawai’i.  (Choy)

But on May 1, 1959, the 30th Territorial Legislature passed Joint Resolution No. 3, which designated the kukui the official tree.  (Choy)  State law, HRS §5-8, designated the Kukui as the State tree.

The image shows a kukui torch, based on an original in the collection of the Peabody Essex Museum in Salem, Massachusetts (Cummings, National Arts program.)   In addition, I have added others similar images in a folder of like name in the Photos section on my Facebook and Google+ pages.

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Filed Under: General, Hawaiian Traditions, Economy Tagged With: Hawaii, Kukui, Canoe Crop

April 13, 2014 by Peter T Young Leave a Comment

Canoe Crops

He keiki aloha nā mea kanu
Beloved children are the plants
(ʻŌlelo Noʻeau 684)

In the past two decades, significant advances in radiocarbon dating and the targeted re-dating of key Eastern Polynesian and Hawaiian sites has strongly supported a “short chronology” model of Eastern Polynesian settlement.

It is suggested that initial Polynesian discovery and colonization of the Hawaiian Islands occurred between approximately AD 1000 and 1200.  (Kirch)

These early Polynesians brought with them shoots, roots, cuttings and seeds of various plants for food, cordage, medicine, fabric, containers, all of life’s vital needs.

“Canoe crops” (Canoe Plants) is a term to describe the group of plants brought to Hawaiʻi by these early Polynesians.

It is believed that these settlers, and the settlers that followed them, introduced a variety of plant species – the canoe crops.  The following list notes the Hawaiian name and (common names;) origin; how it’s grown and uses for some of these various plants.

1. Ko (Sugar Cane) India; Upper-stalk cutting; Food, Medicine, Religion, etc.

2. ʻOhe (Bamboo) Pacific Islands; Root; Knives, Kapa stamps, etc.

3. Niu (Coconut Palm) South Pacific; Sprouted coconut; Food, Cordage, etc.

4. ʻApe (Elephant Ear) Tropical Asia and Oceania; Tuber; Food in times of famine, etc.

5. Kalo (Taro) Tropical Asia; Tuber; Main food plant: Hawaiian-Polynesian “Staff of Life”

6. Ki (Ti Plant) Tropical Asia and Australia; Stem cuttings; Food, Medicine, etc.

7. Pia (Polynesian Arrowroot) Malay Archipelago; Tuber; Food, Medicine, etc.

8. Uhi (Yam) Asia; Tuber; Food, most important kind of yam

9. Hoi (Air Potato) Tropical Asia; Tuber; Food during famine

10. Piʻa (Five-Leafed Yam) Tropical Asia, Pacific; Tuber; Food during famine. etc

11. Maiʻa (Banana) Cultigen (Obscure Origin); Suckers; Food and its preparation

12. ʻOlena (Turmeric) Tropical Asia; Root; Dye, Purification, etc

13. ‘Awapuhi (Wild Ginger) India; Root; Scenting, Medicine, etc

14. ʻAwa (Kava) Pacific Islands; Sprouting stem; Relaxing beverage, etc

15. ʻUlu (Breadfruit) Pacific Islands, probably Guam; Root sprouts; Food, Craft, etc

16. Wauke (Paper Mulberry) East Asia; Root sprouts; Make kapa and clothing

17. Paʻihi (Bitter Cress) Polynesia; Transplant small plant; Food, Medicine

18. Auhuhu (Fish Poison Plant) Tropical South Asia and Pacific; Seed; Fish poison, etc

19. Kukui (Candlenut Tree) Asia, Pacific Islands; Seed or seedling transplant; Lighting, Food, Craft, etc

20. Hau (Hibiscus) Tropical Pacific and Old World; Stem cutting; To make fire, canoes, medicine, fertilizer, etc

21. Milo (Portia Tree) Coasts of Eastern Tropics; Seed; To make calabashes, etc

22. Kamani (Alexandrian Laurel) Tropical Asia and Pacific; Seed; Calabashes, Lei, etc

23. ʻŌhiʻa ʻAi (Mountain Apple) Tropical Asia, Oceania; Seed or seedling transplant; Food, Craft, etc

24. ʻUala (Sweet Potato) Tropical America; Slips or stem cuttings; Food: vegetable from leaves, starch from tubers

25. Kou  Africa to Polynesia; Seed; Best wood for calabashes

26. Noni (Indian Mulberry) Asia, Australia, and Pacific Islands; Root sprout, Seed; Medicine, etc

27. Ipu (Bottle Gourd) Tropical Asia or Africa; Seed; Containers for food storage, musical instruments, etc

(The listing is from Polynesian Seafaring Heritage; Dr Harold St John and Kuaika Jendrusch.  Domesticated animals, including pigs, dogs and chickens were also introduced.)

The image shows an ancient voyaging canoe (Herb Kane.)  In addition, I have added others similar images in a folder of like name in the Photos section on my Facebook and Google+ pages.

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Filed Under: Economy, General, Hawaiian Traditions Tagged With: Hawaii, Canoe Crop

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  • Voyage of the Thaddeus
  • Mayflower Summaries
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Hoʻokuleana LLC

Hoʻokuleana LLC is a Planning and Consulting firm assisting property owners with Land Use Planning efforts, including Environmental Review, Entitlement Process, Permitting, Community Outreach, etc. We are uniquely positioned to assist you in a variety of needs.

Info@Hookuleana.com

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