Kawakawa

Overviewedit
Native kawakawa
Eatingedit
Harvestingedit
Harvesting info: 
Leaves all year, fruits in summer.
Harvest time: 
Early spring - Mid spring - Late spring - Early summer - Mid summer - Late summer - Early autumn - Mid autumn - Late autumn - Early winter - Mid winter - Late winter
Maintainingedit
Ease of maintenance: 
Pretty much plant and forget
Plantingedit
Planting info: 
Once established the kawakawa will self seed easily.
Sun requirements: 
Shade - A little sun
Propagationedit
Propagation info: 
The seed is found on soft orange spikes which is a favoured food of many birds in late summer. The seed of Kawakawa is very small and is embedded on this soft spike. Remove these spikes and mash them up or soak overnight in water. The orange mash can be easily seperated from the heavier black seeds by floating. Sow seeds on top of the seed raising media. The seeds will go through a period of after ripening and may begin to germinate 2 or 3 months after sowing
Seed to mouth: 
1 year
Varietalsedit
Regional variationedit

Preparation

Raw/as is
The leaves shredded as garnish (too many will make the mouth numb).

Edible parts

Leaves
Shredded in a salad or steeped to extract the flavour, (as one would do with a bay or kafir-lime leaf)
Fruit
The fruit can be eaten as is or pulped and added as you would passionfruit.

Substitute for

Pepper
The seeds are peppery, as are the leaves.
Passionfruit
The fruit has a similar flavour to a passionfruit
Vanilla
Extract the flavour from a kawakawa leaf instead. Kawakawa icecream, yum.