Kumarahou is a blood purifier and a tonic for the liver.
Kumarahou is known to assist with -
- Chest congestion
Make a tea by steeping 1 teaspoon of leaves in boiling water. Steffie suggests adding 1 teaspoon of honey as the tea is bitter; however, over time, you will develop an appreciation for the taste or blend with Steffie's kawakawa tea.
Use the leaves several times to extract the ultimate health benefits.
Keep in a cool dry place away from direct sunlight.
The beautiful native kumarahou (Pomaderris kumeraho) is smothered in creamy yellow flowers in September. When the kumarahou flowers, this is the time the kumara vegetable is ready to harvest.
Feedback from Toni Wairama - on making wairakau
"Kia ora Steff, every part of the plant is used, from leaf, flowers, seeds, bark, twigs, not just the leaves. The brew should be red , the bark has the medicinal effect, place all in a pot and bring to the boil, slow heat for 20 minutes, it should be bright red, as a rongoa healer you need the recipe, karakia and know how to store it"
Making Wairakau, extracts important antioxidant substances such as flavononids and polyphenols, glycosides, antimicrobial tanins, mineral salts and some vitamins (such as niacin and B12, which are not affected by the heating process), in their most absorbable forms.
FAMILY: Rhamnaceae Buckthorn family.
Kumarahou is harvested on trips to the Coromandel from private land. Steffie harvests the plant by taking kumarahou leaves, twigs, flowers, seed which comprise the contents of a packet of Steffie's kumarahou tea.