2. Slice 6 leaves, leave 4 whole for serving (Tapatapahia ngā rau e 6, tiakina ngā mea e 4 mō te horanga).
3. Chop and boil leaves with 5 cups of water in a pot for 5 minutes (Tapatapahia ngā rau ka kōhuatia ai ki ngā kapu wai e 5 mō te 5 meneti).
4. Let it cool slightly then add to a plunger (Tukua kia mātao haere, ā, raua atu ki tētahi oko pēhi rau).
5. Add the juice of lemon and honey (Āpitihia te wai rēmana me te mīere).
6. Mix through and let sit for 2 minutes (Whakaranua, ā, tukua kia tau rawa mō te 2 meneti).
Serve with a slice of lemon and a whole leaf in a cup or let cool and serve with ice for a refreshing summer drink (Tukua ki tētahi wāhanga rēmana me tētahi rau i rō kapu. Waiho rānei kia mātao rānō, ā, whakaurua he tio hei inu whakaora mō te raumati).
5 tips for safely harvesting Kawakawa
1. Take a moment to give thanks to Tane Māhuta for the taonga you are about to harvest (Ka tuku whakamoemiti ki a Tane Māhuta mō ōna taonga).
2. Only take the large leaves and leave the young leaves and leaves that a about to shoot (Waiho ngā rau kawakawa iti me ngā rau kāore anō ka puāwai, ko rātou ngā pēpi, tangohia ngā rau nui anake).
3. The leaves with caterpillar holes are the best, they indicate that they are safe to eat (E kai ana ngā rau kawakawa i kai ngia ngā anuhe, koira ngā rau haumaru mō te tangata).
4. Boil your kawakawa for 5 minutes before consuming (Kohuatia ngā rau kawakawa ki ngā miniti e rima I mua I te mahi kai, i mua i te kai rānei).
5. Follow the tikanga of your rohe, if you are unsure, just ask your whānau, iwi, kaumatua or call your local Hauora (Me whai te tikanga o tōu ake rohe, iwi, whānau. Mehemea, he āwangawanga āu, pātai atu ki tō whānau, kaumātua, whare hauora rānei).
Notes
Thanks to Charlie Rahiri (Ngāti Ranginui, Ngāi Te Rangi, Ngāti Pukenga) for this recipe.