Kawakawa is a beautifully scented natural and native herb suitable for tea, balms and can be used as a light basil spice.
Tea
Steep 1 teaspoon of kawakawa dried and crushed leaf tea in boiling water as you would make any leaf tea. Drink hot or cold. An economical drink, steep the same leaves over and over for a few days. Then use the leaves to rub on your skin for skincare.
Infusion
1 teaspoon of dried kawakawa leaf mixed with mānuka honey and a slice of lemon makes a delicious infusion and refreshing cold drink mixed with soda or sparkling water.
Lovely addition to your favourite green tea.
Cooking
Use kawakawa in stuffings, as seasonings and coatings for meat, fish and vegetables, and mixed into bread, biscuit and cake doughs.
Kawakawa is a New Zealand native plant that Steffie picks from private property - grown and harvested for commercial sale. This grew like a weed in Steffie's garden in Wellington; however it was not until she moved to Ruapehu that she found a use for it!
Kawakawa grows near Ruapehu so the harvesting is done from private land on day trips. Steffie is committed to sustainable harvesting.
Kawakawa is renowned for treating cuts, wounds, stomach aches, skin complaints and toothache. Good for digestion and useful to expel toxins and pathogens via the skin. Kawakawa helps recovery from colds and flu.
A drink made from the leaves is known to help stomach problems and rheumatics when rubbed on joints. Kawakawa is known to assist in clearing up skin complaints such as eczema.
Try with Steffie;s Kumarahou Tea or choose Steffies Kawakawa & Kumarahou Blend; or mix with green teas. Drink hot or cold. Add honey to taste.
Food shall be thy medicine!