Various wild and cultivated vegetables were eaten traditionally. Among the most common vegetable foods were hōʻiʻo (fiddleheads), lūʻau (taro leaves), lau ʻuala (sweet potato leaves), and limu (seaweed). The seaweeds were used as vegetables, relishes, and seasonings, and continue to be so used to this day.
With development and poor agricultural practices of the past, many of our traditional foods are now difficult or impossible to find. Fortunatly, there are people who are striving to restore the health of the land and bing back these traditional plants.
Keep an eye on this page - we will be adding more information, and recipe links, soon!