April 22, 2007
Ti
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Ti (Cordyline fruticosa)
I’m learning so much as I prepare these posts about plants commonly found in Hawaii. I’ve “always known” that ti plays an important part in sacred ceremonies and is still sometimes used to announce a kapu (taboo.) I have seen them used in blessing ceremonies for homes and cars. Yes cars. People proudly affix the ti used to bless their vehicle to their grill or rear bumper and leave them until they eventually fall away. Almost everyone here has ti planted near the entrance to their home and at the four corners to keep away bad spirits and invite blessings. In times past ti was used to announce a kapu. Thus royalty adorned themselves with ti - “sacred person, not too close” - and menstruating women did the same, so that men would not inadvertently approach and break kapu. The kapu is more subtle than the blessings, but ti, even today, reminds strangers that they are approaching a blessed home and might find themselves on the wrong side of the spirits if they enter uninvited.
I was also aware that ti is still respected and used in healing practices. Ti is one of the plants I was advised to use as a compress when I suffered a bad burn last year, and is also used to alleviate fever, headache and inflammation. Our local community clinic built a traditonal medicine center a few years ago where these practices are perpetuated. The building is surrounded by ti plants.
Laulau, a poplular Hawaiian dish, is made by baking meat, fish and vegetables in a ti-wrapped bundle. Many still make it the traditional way in an imu, an earthen oven lined with rocks, but it’s easily prepared in a modern kitchen, too. What I didn’t know until today is that ti was once an important part of the Polynesian diet. Captain Portlock noted in his journal in 1789 that he obtained “sweet root, or tee, which we met with great abundance.” He also was a great believer in using a beer made from boiled ti roots as a cure for scurvy. Early Hawaiians made a distilled version of the beer, called ‘okolehai, which is said to have a taste similar to brandy.
Packaged sections of ti stem are popular souverniers for visitors to the islands. The Department of Agriculture rigidly enforces import and export of plant items, but the packages carry their seal of approval. Scrape away the wax protecting the cut ends (red or green wax denoting the color of the plant) and submerge the stem about half way in water. It will soon sprout new leaves and roots and be ready for planting. They don’t usually attain the lush hardiness seen here when grown in cooler climates, but will do quite well if kept inside during the cold months.
Click either picture for larger versions on my flikr page.
[tags]ti, gardening in Hawaii, Hawaii, life in Hawaii, Hawaiian cultural practices[/tags]
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April 22nd, 2007 at 12:48 pm, gardenmomma Says:
What a plethora of wonderful plants with breathtaking colors! I have to tell you that I learned more about these plants from you than anywhere else. Thanks!
April 22nd, 2007 at 5:50 pm, Whim Says:
If I wasn’t the Ted Bundy of plant care I’d get one. How fascinating!
April 23rd, 2007 at 5:46 pm, Robin Bal Says:
I have faved you on technotrati, you can add me too, thanks and cheers.
April 23rd, 2007 at 7:11 pm, skeet Says:
Mahalo Gardenmomma! I’m learning as I go myself. I’ve “known” these plants for a dozen years, but I’m researching each one as I post for GTS and finding out so many facinating things about them!
April 23rd, 2007 at 7:12 pm, skeet Says:
Whim, I’ve killed many a plant in my day, to be sure. We mourne, we learn, we move on to kill again another day, lol!
April 23rd, 2007 at 7:13 pm, skeet Says:
Mahalo for the fave! I already had you covered on my list!