Pomaderris kumeraho is the botanical name. Gum-diggers soap is the settlers name for it. We call it kuumarahou.
This rāakau is found only in localised areas in the middle to upper North Island. However, it is growing well in Ootaki and other areas of Te Whanganui a Tara. Gifted by whanaunga from the north because of its mana as a potent rongoaa. Our kuia have been providing it to whanau mai raanoo. It evens grows in eastern parts of the South Island and Rakiura.
I was fortunate to learn about this rongoaa from kuia in the Hokianga. It also grows naturally in my backyard in Waitakere so I am able to form an intimate relationship with it. What I find interesting about kuumarahou is the difference in taste from the raakau growing in the Hokianga to the raakau growing in Waitakere. Hokianga is much sharper in its bitterness whereas in te wao nui a Tiriwa the taste is full bodied. It is often found on roadside banks and in gum land vegetation. It likes to grow in clay and it’s the clay that gives it a bitter taste. It's also the clay that supports its powerful drawing effects especially heavy metals in the body. I have found the kuumarahou growing away from its natural habitat is less bitter due to the absence of clay.
When kuumarahou flowers it is indeed a knockout. It's a 'stop you driving in your tracks to pull over and admire' kind of beauty. If you can observe it in its first trimester of haputanga (about now) right through to full blooming stage (around September) you will feel the mauri grow in you as it starts to amplify its birth of flowering. If you are starting a new project or wanting to transition to a new version of you, I encourage you to tune in to the mauri of kuumarahou. Allow it to help conceive an idea in you. Watch closely how kuumarahou nurtures itself to bring its ideas into fruition.
What is kuumarahou doing during Hineraumati?
What is it doing during Hinetakurua?
Who does it share space with and why?
What inspires kuumarahou to grow?
What Atua or element initiates kuumarahou to grow?
All of its energy is going into nurturing blooms not yet formed. This is not the time to harvest, although some do. Sustaining raakau is a big part of Rongoaa Maaori, so we wait until the plant has seeded which is around January. When the plant is hapuu (blooming, going into flower) we can feel the mauri growing. What we can also feel are the Atua and kaitiaki supporting the raakau to fully flower. We must remember the hidden dimensions that are all taking part in the flowering of a raakau. They certainly remember us.
The fresh leaves of kuumarahou contain a plant compound called saponin. When the flowers are crushed in the hands with water and rubbed, the saponin creates a soapy lather.
The leaves and flowers were used as a poultice or to bathe wounds, sores and rashes. A wairaakau can be used to help expel mucus from the lungs and detox heavy metals. It can be used for coughs and colds. Be sure to drink plenty of water to assist with detoxification.
The best time to start drinking this rongoaa is when your body is feeling heavy and fatigued or before a change of season. The bitterness of the wairaakau wakes the body from its slumber and offers space for clarity of the mind. It prepares us for the change in season by alkalising the body rapidly and clearing mucus and heavy metals.
Most people ask if they can sweeten it because of the bitterness. I encourage adults to experience the wiri of the rongoaa and strengthen whanaungatanga with it, because that’s where the mana of the rongoaa is.
Bitters are so good for us and our cells need it. Our wairua yearns for it. After drinking the rongoaa for a few days the body starts to reject sweet cravings. A bitter tonic to swallow but this is how she purges, removing toxins and breaking up heavy mucus.
This is a good time to alkalise the body as we shift in to a new season.
When I harvest kuumarahou, I dry it so I can preserve it for the winter months. I walk tracks after stormy weather and watch for any plants that have been taken down or fallen down. I harvest these, dry them and preserve for days when needed.
RECIPE:
1. Place a tablespoon of dried, crushed leaves in a large pot with a litre of water and bring to a boil.
2. Boil for 20-30 minutes with the lid on the pot. You may find the liquid start to froth from the saponins, just lift the lid slightly or turn down the heat.
3. You may have to top up with hot water during cooking due to evaporation.
3. Strain the liquid and allow to cool. Drink a cup while its warm and bottle the rest and refrigerate. Lasts for up 10 days in the fridge although you would have consumed it by then if drinking every day.
I normally have a cup in the morning and one at night and drink it for 5-7 days. It’s revitalising and nourishing, supplying me with wild, organic minerals that are millions of years old.
Mauri ora!
Written by Joanne Hakaraia-Olson
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