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Hi'iaka's Healing Herb Garden : Column Index : 2002 : Mar02
Coming Soon...
Tasty Ways With Noni and `Awa
Welcome to our new monthly column! We'll be exploring the wonderful world of herbs, from common mint to more exotic Hawaiian, Chinese, and even Ayurvedic plants. For our first column, we'll be talking about two healthful plants that are common in Hawaii: Noni and 'Awa, or kava kava.
The healthful benefits of the Noni fruit (Morinda citrifolia) and 'Awa (Piper methysticum), are well known in Hawaii and around the globe as well. But many people think that they taste unpleasant, so it can be hard to benefit from their healthful properties unless you make them into a tasty drink called an elixir or cordial. Read on for a simple recipe.
Noni trees are a common sight on the Big Island. Many kama'aina prepare it by filling a large glass jar with the fruit and waiting for it to ferment, resulting in a juice that they then drink. Some people say that they "get used to" the taste or actually begin to like it. The Physician's Desk Reference for Herbal Medicines states that Noni fruit is "inedible," and I agree with this!
'Awa is commonly prepared by drying the root, grinding it into a powder, then pouring water through it to make a tea-like beverage. The most common word I have heard used to describe the taste of this traditional drink is "dirt."
But just because a plant is medicine doesn't mean that it must taste bad. In addition to the fermented Noni beverage and the traditional muddy 'Awa drink, there are more pleasing ways to benefit from these important plants. But first, let's look at the health advantages of these two amazing plants.
Noni has a reputation as a cure-all. It was brought to Hawaii by ancient travelers from its native home in Indonesia and the Far East. A partial list of Noni's healthful properties includes: antibacterial, antimicrobial, alterative (blood purifier), antiparasitic, stomachic, anticancer, antiinflammatory, antiarthritic, antioxidant, analgesic and antihypertensive. It is used for respiratory conditions such as tuberculosis, influenza, asthma, coughs, colds, sinusitis and sore throat. And it's also effective for digestive disorders such as diarrhea, constipation, indigestion, gastric ulcers and intestinal parasites. You can safely take Noni every day as a tonic to maintain good health or to relieve the symptoms of the ailments mentioned above.
'Awa is native to Polynesia and was one of the "canoe plants" that were brought to Hawaii by ancient settlers because it was such an important staple of their lives. Many studies have been conducted that prove it reduces feelings of anxiety and promotes relaxation and restful sleep. It is helpful for many other ailments as well:
You can easily prepare plants for consumption by making a type of tincture called an elixir or cordial, which includes fruit and other herbs to improve the taste. It is best to use fresh plant material: no need to dry out the 'Awa root if you can get it fresh, and Noni is so abundant that it should be easy to find fresh fruit.
Here's how to make 16 ounces of tasty Noni or 'Awa elixir:
Tasty Ways With Noni and `Awa
Welcome to our new monthly column! We'll be exploring the wonderful world of herbs, from common mint to more exotic Hawaiian, Chinese, and even Ayurvedic plants. For our first column, we'll be talking about two healthful plants that are common in Hawaii: Noni and 'Awa, or kava kava.
The healthful benefits of the Noni fruit (Morinda citrifolia) and 'Awa (Piper methysticum), are well known in Hawaii and around the globe as well. But many people think that they taste unpleasant, so it can be hard to benefit from their healthful properties unless you make them into a tasty drink called an elixir or cordial. Read on for a simple recipe.
Noni trees are a common sight on the Big Island. Many kama'aina prepare it by filling a large glass jar with the fruit and waiting for it to ferment, resulting in a juice that they then drink. Some people say that they "get used to" the taste or actually begin to like it. The Physician's Desk Reference for Herbal Medicines states that Noni fruit is "inedible," and I agree with this!
'Awa is commonly prepared by drying the root, grinding it into a powder, then pouring water through it to make a tea-like beverage. The most common word I have heard used to describe the taste of this traditional drink is "dirt."
But just because a plant is medicine doesn't mean that it must taste bad. In addition to the fermented Noni beverage and the traditional muddy 'Awa drink, there are more pleasing ways to benefit from these important plants. But first, let's look at the health advantages of these two amazing plants.
Noni has a reputation as a cure-all. It was brought to Hawaii by ancient travelers from its native home in Indonesia and the Far East. A partial list of Noni's healthful properties includes: antibacterial, antimicrobial, alterative (blood purifier), antiparasitic, stomachic, anticancer, antiinflammatory, antiarthritic, antioxidant, analgesic and antihypertensive. It is used for respiratory conditions such as tuberculosis, influenza, asthma, coughs, colds, sinusitis and sore throat. And it's also effective for digestive disorders such as diarrhea, constipation, indigestion, gastric ulcers and intestinal parasites. You can safely take Noni every day as a tonic to maintain good health or to relieve the symptoms of the ailments mentioned above.
'Awa is native to Polynesia and was one of the "canoe plants" that were brought to Hawaii by ancient settlers because it was such an important staple of their lives. Many studies have been conducted that prove it reduces feelings of anxiety and promotes relaxation and restful sleep. It is helpful for many other ailments as well:
* It cleanses and flushes the urinary tract.
* It relaxes tense muscles and helps relieve chronic pain (such as arthritis) with its analgesic and diuretic effects.
* It is even used as an aphrodisiac!
* However, do not use 'Awa during pregnancy and avoid daily use, as the resins in this plant can be hard on your kidneys.
* It relaxes tense muscles and helps relieve chronic pain (such as arthritis) with its analgesic and diuretic effects.
* It is even used as an aphrodisiac!
* However, do not use 'Awa during pregnancy and avoid daily use, as the resins in this plant can be hard on your kidneys.
You can easily prepare plants for consumption by making a type of tincture called an elixir or cordial, which includes fruit and other herbs to improve the taste. It is best to use fresh plant material: no need to dry out the 'Awa root if you can get it fresh, and Noni is so abundant that it should be easy to find fresh fruit.
Here's how to make 16 ounces of tasty Noni or 'Awa elixir:
1. Chop 1/2 of a medium Noni fruit or 1/2 cup 'Awa root and put the pieces in a clean pint jar, about 1/3 full. You can combine Noni and 'Awa in the same elixir for an extra-healthy brew.
2. Add other ingredients to fill the jar loosely, such as:
3. Cover the herbs and fruit with brandy, or if you want to get really fancy, try other liqueurs such as Gran Marnier or Drambuie. You can substitute vegetable glycerin and/or cider vinegar for the alcohol.
4. Close the jar tightly.
5. Shake your elixir every day for 2-4 weeks. Then strain it and add about 4 tablespoons of honey or blackstrap molasses. Mix it well, and then bottle your creation, preferably in dark glass. Store it in a cool, dark place at room temperature. For long-term storage (six months or longer), keep it in the fridge. Don't forget to label what's inside! You can later transfer the finished elixir into pretty bottles for gift giving.
How much of a tincture or an elixir should you take? For treating a specific ailment, such as the inflammation that happens with arthritis (both Noni and 'Awa are helpful for reducing this type of inflammation), take a fairly large amount of your tincture or elixir 2 to 3 times each day, or until your symptoms are improved. For example, take 2 to 4 FULL droppers 2 to 3 times each day. For entertaining, you can pour a small amount of your finished elixir into a brandy snifter and relax in the afterglow of a nice dinner with friends and ohana.2. Add other ingredients to fill the jar loosely, such as:
1 cinnamon stick (or 1/2 tsp. ground cinnamon)
1 whole clove (or 1/4 tsp. ground cloves)
1/2 of a small mango or papaya (peeled, seeded and chopped)
1/4 cup dried apricots
1 vanilla bean (or 1/4 tsp. extract)
1 whole clove (or 1/4 tsp. ground cloves)
1/2 of a small mango or papaya (peeled, seeded and chopped)
1/4 cup dried apricots
1 vanilla bean (or 1/4 tsp. extract)
3. Cover the herbs and fruit with brandy, or if you want to get really fancy, try other liqueurs such as Gran Marnier or Drambuie. You can substitute vegetable glycerin and/or cider vinegar for the alcohol.
4. Close the jar tightly.
5. Shake your elixir every day for 2-4 weeks. Then strain it and add about 4 tablespoons of honey or blackstrap molasses. Mix it well, and then bottle your creation, preferably in dark glass. Store it in a cool, dark place at room temperature. For long-term storage (six months or longer), keep it in the fridge. Don't forget to label what's inside! You can later transfer the finished elixir into pretty bottles for gift giving.
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