# data[].attributes.body
Clay models, water color, stop motion animation

# data[].attributes.body
Haumāna study the parts of the kalo in both ʻŌlelo Hawaiʻi and English compete in a quiz game to see who knows the most

# data[].attributes.attachment_link.readable_text
A-C D-F G-K L-O P-T U-Z
'a'a'a: Vascular bundles, or fibers in the taro corm (kalo).

a'a lau: Midrib and veins of the taro leaf.

'ala: Fragrant, sweet-smelling, perfumed.

'ao lū'au: Unexpanded leaf blade of taro.

'api'i: ruffled, curly; kalo variety with crinkles under the leaf.

'apo wale: To grasp needlessly.

'apu: Coconut shell cup; to drink; a general name for medical potions made from taro; a taro variety.

blade: Broad part of a leaf.

corm: Bulb-like underground modified stem with rings of leaf scars on the surface.
Return to top
'eka'eka: Dirty; red color of soil.

'ele'ele: Dark-colored; black.

'elepaio: A Hawaiian species of flycatcher (bird); a variety of taro with mottled leaves.
Return to top
hā: Petiole; leaf stalk.

hāloa: long petiole; name for Lauloa taro; name of a son of Wākea, the mythical ancestor of all Hawaiians.

hinu: Oily, greasy, smooth & polished.

huli: Taro top or shoot; planting material consisting of a large central bud cut from the apex of the corm; 30-60 mm of corm attached to 15-30 cm of the basal portion of the petiole.

huluhulu: Adventitious roots arising from the corm; lit. hair, hairy.

'ili kalo : Skin, rind, outer surface of the taro corm.

'i'o kalo : Flesh of the taro corm.

ka'e lau: Margin or edge of the taro leaf.

kahuna: Priest.

kāī: The name of a group of taro varieties, possibly tolerant of saline conditions? (kai - salt water)

kalalau: Wanderer; name of a valley on Kaua'i.

kalo: Taro ( Colocasia esculenta), whole taro plant; parent corm ( kalo-makua).

kalo malo'o: Dry or upland taro.

kalo wai: Wetland taro.

kea: Light-colored, white.

ke'oke'o: White or whitish, very light colored.

kōhina: Part of the taro where the corm is cut away from the top.

kūlolo: Hawaiian pudding prepared from baked or steamed grated taro and coconut milk or cream.

: A red-colored goatfish ( Parupeneus porphyreus); a variety of taro.
Return to top
lau: Leaf, leaves.

lauloa: Long leaf.

laulau: Wrapping, packages of taro leaves containingpork, beef, salted fish or taro tops, baked in the ground oven ( imu), steamed or broiled.

leaf: An expanded, photosynthetic (green) organ of a plant ( lau, lū'au).

lehua: A group of taro varieties making red poi.

le'o: Lofty, tall, high; influence arising from station; a taro variety.

lihi māwae: Edge, rim, margin ( lihi) of the petiole groove ( māwae).

liko: Leaf bud; newly opened leaf; the first leaf of a taro plant.

loa: Long, tall.

lo'i: An irrigated terrace for growing taro.

lola: Drooping leaf.

lū'au: Young taro tops; young, delicate inner leaves baked with cocnut cream and chicken or octopus; Hawaiian feast.

maea: Strong or bad smelling.

mahae: To tear or split; leaf sinus or indentation.

mahola: To spread out; unexpanded leaf blade.

mākoko: Reddish.

makua: Parent; mature; main stalk of a taro plant.

mana: To branch; group of taro varieties characterised by branching of parent corm at apex.

mane'o: Itch, itchy; smarting of the throat after eating raw taro or greens.

manini: A common striped reef surgeonfish ( Acanthurus triostegus), commonly called 'convict tang'; a variety of taro with striped petioles.

maoli: Native; indigenous; genuine.

: Time at which corm reaches full size and ready for harvest; can be indicated by yellow color of senescent leaves, shortness of petioles, and decrease in size of leaves.

māwae: Crack, crevice; petiole groove.

moana: Broad, wide.

moano: Pale red; the color of the moano fish, a goatfish ( Parupeneus multifasciatus).

: A threadfish ( Polydactylus sexfilis); a taro variety.

: A domesticated taro that has gone wild in the forest ( wao).

'oene: Small sized taro; last taro taken from a crop; a taro variety.

'ohā: Corms (cormlets), suckers or shoots produced from the parent corm.

'ohe: Hawaiian bamboo.

'oko'a: Different, urelated, another.

'ōma'o: Green.

: A taro variety having petioles with a color similar to the salt water ( kai) 'o'opu (Species name?).

'ōpelu: A fish (mackeral).

'owali: Weak, sickly.

'owene: Small sized taro; last taro taken from a crop.
Return to top
pa'i 'ai: Hard pounded but undiluted taro.

pākē: China, Chinese.

pala: Soft, ripe, mellow, soft, rotten, to yellow.

papa: Native born; a stratum, layer, or foundation..

pele: Lava flow, volcano, eruption; the volcano goddess, Pele.

petiole: Leaf stalk or stem (hā).

piko: Navel; upper surface of a leaf blade at the point of junction with the petiole; group of taro varieties characterised by the blade cut to the sinus.

poi: Pasty mass made by pounding or grinding cooked taro corms, with sufficient water added to obtain proper consistency.

pololū: Long spear; valley on Hawai'i.

poni: Royal; purple.

pua: Flower or blossum.

pu'u: Secondary cormlets, too small to cook and not yet producing leaves ( lit. a protuberance).

saggitate: Arrow-head shaped.

sinus: Cleft, depression or recess between the two lobes of the taro leaf.
Return to top
uaua: Tough, elastic, viscid, glutinous, leathery, not easily broken.

'ula'ula: Red, rosy, scarlet ( 'ula).

uliuli: Dark or dusky color ( uli).

'ulu: Breadfruit ( Artocarpus altilis).

wai: Water, liquid.
Return to top

# data[].attributes.attachment_link.description
A-C D-F G-K L-O P-T U-Z 'a'a'a: Vascular bundles, or fibers in the taro corm (kalo). a'a lau: Midrib and veins of the taro leaf. 'ala: Fragrant, sweet-smelling, perfumed. 'ao lū'au: Unexpanded leaf blade of taro. 'api'i: ruffled, curly; kalo variety with crinkles under the leaf. 'apo wale: To grasp needlessly.

# data[].attributes.body
Dissect kalo and maiʻa and kilo what it looks like inside

# data[].attributes.body
Paʻiʻai, Poi-caccia (focaccia made with poi), Poi Mochi, Kalo Hash

# data[].attributes.attachment_link.description
Kalo Recipes Browse our recipes using Kalo for everything from appetizers and main courses to side dishes and desserts. DISH TYPE: View All Breakfast Main Salad Soup Dessert Pupu Side DIETARY REQUIREMENT: Vegetarian Vegan Gluten Free INGREDIENT: Baby ʻUlu Mature ʻUlu Ripe ʻUlu Baker’s Ripe ʻUlu Taro Squash Sweet Potato

# data[].attributes.body
Create your own recipe using banana

# data[].attributes.attachment_link.readable_text
Inspiration and Ideas

Homemade Banana Pudding Pie

"Tastes like my mother's. Very easy to make. Will make over and over again." - Meta R

"This has become a family favorite! We like these with blackberry jam instead of syrup." - Katherine McGuire

Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!

this link is to an external site that may or may not meet accessibility guidelines.

# data[].attributes.attachment_link.description
Homemade Banana Pudding Pie "Tastes like my mother's. Very easy to make. Will make over and over again." - Meta R "This has become a family favorite! We like these with blackberry jam instead of syrup." - Katherine McGuire Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor!

# data[].attributes.body
Print on paper, fabric, etc

# data[].attributes.attachment_link.title
Leaf Printing on Fabric - How To Make Wearable Art And More!

# data[].attributes.attachment_link.description
Isn't it wonderful that "earth" has the word "art" in the middle? Nature is certainly one of our go-to sources for creative projects, and it's a bonus when the results are something we can wear. We love the clothes we created with leaf printing on fabric, plus it inspired more artful projects ideas.

# data[].attributes.attachment_link.title
Keiki Corner - DA BUX Double Up Food Bucks

# data[].attributes.attachment_link.description
Explore a variety of free, fun and educational resources for you and your keiki.

# data[].attributes.attachment_link.description
The history of kalo in Hawai’i can be traced back to genesis stories of indigenous people, such as Hāloa. The Story of Hāloa teaches us about the relationship between humans, land, water, and our food. Aloha Aina Poi Co. takes a look at the story and how kalo/taro became an ancestor for indigenous people of Hawai’i.

# data[].attributes.attachment_link.title
Hawaiʻi Grower’s Guide to Upland Kalo – Hawaiʻi ʻUlu Cooperative

# data[].attributes.attachment_link.readable_text
YOU SEARCHED FOR:

The Subject: Banana

Your search retrieved 12 references.
Results are displayed in order by Subject, Source, Legend.

Subject: Banana
appears in the legend: "Aukele the Seeker"
in the book: Colum, Padraic, At the Gateways of the Day
on pages: 45-67
HSL Call Number: H 398.2 C
UHM Call Number: GR385 .C6

Subject: Banana
appears in the legend: "How Maui Snared the Sun and Made Him Go More Slowly Across the Heavens"
in the book: Colum, Padraic, At the Gateways of the Day
on pages: 20-26
HSL Call Number: H 398.2 C
UHM Call Number: GR385 .C6

Subject: Banana
appears in the legend: "The Banana Field of Kahuoi and Other Places"
in the book: Fornander, Abraham, Fornander Collection of Hawaiian Antiquities and Folk-Lore, Volume 5
on pages: 598-605
HSL Call Number: H 398.2 Fo v.5
UHM Call Number: AM101 .B4473 v.5 1985
Online: http://www.archive.org/details/FornanderCollection5

Subject: Banana
appears in the legend: "Agricultural Customs"
in the book: Armitage, George T., and Henry P. Judd, Ghost Dog and Other Hawaiian Legends
on page: 57
HSL Call Number: RH 398.2 AR5
UHM Call Number: GR385 .A7

Subject: Banana
appears in the legend: "Kahuoi"
in the book: Armitage, George T., and Henry P. Judd, Ghost Dog and Other Hawaiian Legends
on pages: 110-112
HSL Call Number: RH 398.2 AR5
UHM Call Number: GR385 .A7

Subject: Banana
appears in the legend: "The Departure of the Menehune"
in the book: Armitage, George T., and Henry P. Judd, Ghost Dog and Other Hawaiian Legends
on pages: 127-129
HSL Call Number: RH 398.2 AR5
UHM Call Number: GR385 .A7

Subject: Banana
appears in the legend: "The Wonderful Banana Skin"
in the book: Pukui, Mary Kawena, and Caroline Curtis, Hawaii Island Legends: Pikoi, Pele and Others
on pages: 115-120
HSL Call Number: H 398.2 Ha
UHM Call Number: PZ8.1 .P937 Ha 1996
Online: http://www.ulukau.org/elib/cgi-bin/library?c=hil&l=en

Subject: Banana
appears in the legend: "The Strange Banana Skin"
in the book: Westervelt, W. D., Hawaiian Legends of Ghosts and Ghost-Gods
on pages: 66-73
HSL Call Number: H 398.2 We
UHM Call Number: GR385 .H3 W35 1998
Online: http://www.archive.org/details/legendsofgodsgho00westrich

Subject: Banana
appears in the legend: "How Maui Snared the Sun and Made Him Go More Slowly Across the Heavens"
in the book: Colum, Padraic, Legends of Hawaii
on pages: 47-52
HSL Call Number: H 398.2 C
UHM Call Number: GR385 .C64 1960

Subject: Banana
appears in the legend: "The Magic Banana Skin"
in the book: Allen, Betty, Legends of Old Hawaii as Told by Tutu to Her Grand-Children
on pages: 28-44
HSL Call Number: H 398.2 A
UHM Call Number: PZ8.1 .A45 Le

Subject: Banana
appears in the legend: "The Magic Banana Skin"
in the book: Alameida, Roy Kakulu, and Betty Dunford, Na Moolelo Hawaii O Ka Wa Kahiko = Stories of Old Hawaii
on pages: 33-34
HSL Call Number: H 398.2 A
UHM Call Number: PZ8.1 .M66 1997

Subject: Banana
appears in the legend: "The Secret of Fire-Making"
in the book: Pukui, Mary Kawena, and Caroline Curtis, Tales of the Menehune
on pages: 26-32
HSL Call Number: H 398.2 P
UHM Call Number: GR110 .H3 P84 1994
Online: http://www.ulukau.org/elib/cgi-bin/library?c=menehune&l=en

# data[].attributes.headline
The World of Bananas In Hawaiʻi: Then & Now

# data[].attributes.subject
The World of Bananas In Hawaiʻi: Then & Now

# data[].attributes.attachment_link.title
The World of Bananas in Hawaii: Then and Now

# data[].attributes.attachment_link.description
Winner of the 2012 Ka Palapala Po‘okela Award for Excellence in Natural ScienceThe World of Bananas in Hawai‘i: Then and Now—unique, comprehensive, colorful, authoritative, readable and with over 1…

# data[].attributes.attachment_link.description
He mai`a ke kanaka a ka la e hua ai. Man is like a banana tree on the day it bears its fruit. One can tell what kind of man he is by his deeds. In olden days banana stalks were often likened to men. When a man’s body was removed from a grave, a banana stalk was laid in to take its place.

# data[].attributes.attachment_link.readable_text
The life of Kanaka Maoli, the indigenous Hawai`i people, is linked closely with kalo, also known as the taro plant. Kalo is believed to have the greatest life force of all foods. According to the Kumulipo, the creation chant, kalo grew from the first-born son of Wakea (sky father) and Papa (earth mother), through Wakea's relationship with his and Papa's daughter, Ho`ohokulani. Haloa-naka, as the son was named, was stillborn and buried. Out of his body grew the kalo plant, also called Haloa, which means everlasting breath. Kalo and poi (pounded kalo) are a means of survival for the Hawai`i people. By eating kalo as poi, one at a time as a ritual around the poi bowl (`umeke) at the center of the diners, the protocol of Hawai`i is maintained. This is a ceremony of life that brings people together and supports a relationship of `ohana (family) and of appreciation with the `aumakua (ancestors).

From early times, kalo was the primary food of the Hawai`i people, supplemented by other principal and traditional foods: breadfruit (`ulu), sweet potato (`uala), yams, greens, ferns, fruit, fish and seaweed (limu).

Taro came to Hawai`i Nei with the earliest Polynesian settlers in their canoes and has been cultivated as a staple and staff of life from ancient times in the tropical and subtropical latitudinal band around the earth. Taro grows in tropical Africa, the West Indies, the Pacific nations and in countries bordering the Indian Ocean in South Asia. In Hawai`i, where cultivation has been the most intense, in the early days there were more than 300 varieties of taro. Approximately 87 of these varieties are still recognized today, with slight differences in height, stalk color, leaf or flower color, size, and root type. Some of the local varieties are Mo`i, Lehua, Ha`akea and Chinese.

Taro, whose scientific name is Colocasia esculenta (or antiquorum) is cultivated both in the uplands as high as 4,000 feet, and in marshy land irrigated by streams. The plant is a hearty succulent perennial herb, with clusters of long heart or arrowhead-shaped leaves that point earthward. Taro grows on erect stems that may be green, red (lehua), black or variegated. The new leaf and stem push out of the innermost stalk, unrolling as they emerge. The stems are usually several feet high. Tiny new plants appear around the base of the root corm. The pua, inflorescence, is an open yellow-white tube, enclosing a spike covered with flowers.

The whole plant: the kalo (corm) and luau (leaves) are eaten, and the huli are replanted.

Depending on the variety, all parts of this sturdy and vital plant are eaten. The leaves are cooked as greens, similar to spinach. The tubers are eaten baked, boiled or steamed, or cooked and mashed with water to make poi. The fibrous flesh of the tubers is tough and spongy, ranging in color from white, yellow, lilac-purple and pink to reddish. Most important is the starchy root with enough glutinosity to make quality poi. The stiffest poi is called locally "one finger" and the most liquid "three finger". "Two finger" poi is considered the best by some. The planters know which kind of taro makes the best poi, which variety has the most tender leaves and which has the necessary medicinal properties.

The traditional method of pounding kalo into poi. Various stages of preparation are shown: the freshly harvested kalo, the huli for replanting, the cooked kalo, and the peeled kalo on the board ready for pounding.

Taro is often fed to babies as their first whole and natural healthy food, as well as to the elderly, for its ease of digestion and high vitamin content. Some people call poi the "soul food" of Hawai`i. Poi is eaten fresh or allowed to ferment for a few days, often for longer, creating a sour taste considered pleasant, acid, but not alcoholic. In the old days, a person might consume up to five pounds of poi per day. Several kinds of kalo had such special flavor and color that they were reserved only for the chiefs. It is said that Soviet astronauts ate dehydrated taro in space, adding water to the packets...instant poi!
In the kalo and poi-based agricultural society, the people of ancient Hawai`i were dependent on wetland taro. Great skills were needed to terrace, cultivate and irrigate the land along streams, as well as the social and political skills to maintain it. The planters of wetland taro were practicing engineers, building walls of earth reinforced with stone to enclose the lo`i (pond field). Along the banks of the lo`i were planted mai`a (banana), ko (sugarcane), ki (ti), and wauke (paper mulberry) for kapa cloth, also known as tapa. In the pond field, several varieties of fish were grown, such as `awa, `ama`ama, o`opu and aholehole. An acre of wet lo`i could produce 3 to 5 tons of food per year. Dryland taro was grown in the lower forests where the soil was rich and the rainfall sufficient. Stone borders surrounded these gardens and can still be found on a forest hike.

Today there are still functional lo`i along the Keanae, Wailua and Hana coastlines of Maui, as well as other locations throughout these Hawai`i islands.

A taro farmer exemplifies self-sufficient stewardship of natural resources through hard work. There is wisdom in encouraging and supporting community as well as back-yard cultivation of this valuable food.

In planting both wetland and dryland taro, the huli, the planting material, consists of a 1/2 inch thick slice of the top of the kalo (corm, from which derives the plant's name) attached to 6 to 10 inches of the leaf-stem. These protrude above the water or dryland where planted.

E kanu i ka huli `oi ha`ule ka ua
Plant the taro stalks where there is rain.
Do your work when opportunity affords.

The bottom of the corm/root is saved for cooking and eating, making taro a recyclable plant. In 6 to 12 months, depending upon plant variety along with soil and water conditions, the taro should be ready to harvest. Each parent tuber produces from two to l5 `oha, side tubers of corms, up to 6 inches in diameter. `Oha means specifically the suckers or shoots concentrically growing from the corm of the kalo/taro plant. Knowing this, it is easy to understand why the Hawai`i family as a group is termed `ohana, which literally means "all from the shoots".

Before kalo can be eaten, all parts of the plant must be cooked, in order to break down the needle-like calcium oxalate crystals present in the leaves, stem and corm. These could be extremely irritating to the throat and mouth lining, causing an acrid burning and stinging sensation.

Lu`au is the name of the edible taro leaf, from the word lau, leaf. The lu`au leaf is another kinolau of Lono. Lu`au supplies high amounts of vitamins A, B and C, as well as calcium, iron, phosphorus, thiamine and riboflavin. The cooked corm and poi have fewer vitamins, but are an excellent carbohydrate source and have the ability to balance the pH factor in the body, as they are an alkali producing food.

The following are a few of the medicinal uses of poi and the kalo plant. Poi is used to settle the stomach. Mixed with ripe noni fruit, it can be applied topically for boils. Poi can be mixed with pia (arrowroot starch) and taken for diarrhea. Undiluted poi is sometimes used as a poultice on infected sores. A piece of taro stem, haha, can be touched to the skin to stop surface bleeding. Some infections respond to the use of taro leaves mashed with Hawai`i salt. This poultice can be applied to an injury, covered and wrapped with a large taro leaf. For a sting from an insect, the stem can be cut and rubbed on the afflicted area.

Mud from the taro patch was used as a black dye for lauhala and kapa cloth, while some leaf-stem juice yielded red dye. Also, diluted poi was used as a paste to glue together pieces of kapa cloth.

The kalo plant is said to be the hiapo, the number one sibling. It is also said to be the kinolau, the body form, of Kane, the procreator. The small round depression where the taro stalk meets the leaf surface is called the piko, from whence comes the name for the human belly button.

If we want to learn more about kalo and how to grow it, it is a good idea to talk to the farmers who already grow it. Many of these are eager to share their knowledge and expertise and many fascinating stories about this plant so central to the life of Hawai`i and her people. Exchanging stories and taro varieties with friends and neighbors is the Hawai`i way.

As kumu Kawaikapuokalani Hewitt said "Our existence depends on Haloa, our elder brother, the Kalo."

May the mother nation Hawai`i live forever through the poi!

Kupuna Kalo
Promotes viewing Kalo as food through photos of varieties, a curriculum of suggested activities, contact information for field visits, nutrition information and recognition of teachers in the community.

CTAHR - Taro Varieties in Hawaii
Photos and descriptions of taro varieties from College of Tropical Agriculture and Human Resources at University of Hawaii.

Farmer's Bookshelf: Taro - Information system of tropical crops in Hawaii
Includes: climate, cultivars, culture, description, pest and disease control, fertilization, harvesting, insects, planting materials, and other links

Taro: Mauka to Makai - A book on taro production and business guide for Hawaii growers, CTAHR

The Taro Page - Care and cultivation, events, history, publications, recipes and other resources

East Maui Taro Festival - annual event in Hana with demonstrations, food, music, hula, and much more...

Kipahulu `Ohana - performing restoration of ancient lo`i in Haleakala National Park, and offering taro patch tours with Hawaiian farmers, and offering cultural tours and activities for locals and visitors.

Poi to the World - Poi facts, recipes and product information

Taro: The Roots of Hawaiian Agriculture ...It's Not Just Poi Anymore
Hawai'i Island Journal, February 1-15, 2004

# data[].attributes.attachment_link.description
The life of Kanaka Maoli, the indigenous Hawai`i people, is linked closely with kalo, also known as the taro plant. Kalo is believed to have the greatest life force of all foods. According to the Kumulipo, the creation chant, kalo grew from the first-born son of Wakea (sky father) and Papa (earth mother), through Wakea's relationship with his and Papa's daughter, Ho`ohokulani.

# data[].attributes.attachment_link.title
Morphology of banana plant | Improving the understanding of banana

# data[].attributes.attachment_link.description
ProMusa is a platform for sharing news and knowledge on bananas.

# data[].attributes.attachment_link.readable_text
We love that our banana trees are so prolific!
We get bunches (around 30-50 bananas on each) every month or so. And we only have a 10 x 5 foot space for the trees (though they're quickly growing outside of my futile boundaries.

The banana, known as "MAI'A" in Hawaii, belongs to the species Musa x paradisiaca L. It's a member of the Musaceae family, commonly referred to as the Banana Family. This plant was introduced to the Hawaiian Islands by Polynesians.

How to grow and harvest bananas

You need a banana-start in order to begin growing them. A friend down the street really likes how short our trees are, so he came and dug up a few for his yard. You need to get the whole root. Let me know if you need any.

Once they've grown, and you see bananas growing for a bit, cut off the bracts, which hold the inflorescence. This stops it from growing more and all the love goes to the existing bananas.

It's worth noting that once a banana plant has produced fruit, that particular pseudostem will not be produced again. The plant is usually cut down, making room for the next generation of shoots or suckers that will grow, mature, and eventually produce their own fruit.

Once they look ready to get down (get them before they start falling off the tree!), I use a ladder and rope to cut the bunch down. Some like to cut the whole tree down, but they're heavy! I don't want to ruin the bunch. I lower it down on a rope. Once the bananas are gone, you need to cut down the tree. If you're smart, you'll remove the root ball too so the trees around it have room to grow.

The history of Mai'a in Hawaii

Hawaiians have had several uses of Mai'a. In old times, a young plant was waved as a sign of truce during war. Large leaf blades lend a makeshift umbrella, while stumps and leaves are used to line the imu (underground oven). Much like kī, it is also used as a wrap for foods and other perishables. Long ago, Hawaiians ate mai'a as a delicacy rather than a staple. Certain mai'a varieties were restricted to chiefs and priests and eaten at ceremonial feasts. All but two varieties of mai'a were forbidden for women to eat.

"Nui pù mai'a 'olohaka o loko."
Large banana stalk, all pith inside.
Said of a person with a large physique with no strength to match.

"Inā he moe mai'a makehewa ka hele i ka lawai'a."
If one dreams of bananas it is useless to go fishing.
Banana is considered bad luck for fishing.

What to do with all the bananas

We grab 4-5 paper bags and deliver them to friends and neighbors. What's left we eat fresh, freeze (once peeled) for smoothies, and the last batch gets dehydrated!

Dehydrating Bananas

Here's what we do to get our bananas dehydrated:

Opt for ripe bananas that are yellow with a few brown spots.

Peel the bananas.

Slice them evenly. You can cut them into long slices (we prefer cutting into 4ths since the bananas are small.) Uniform slices will ensure even dehydration. Avoid slicing them too thin, as they might become too crispy or even burn.

Lay the banana slices on dehydrator trays, ensuring they don't overlap (it can be done in an oven, but I've never tried it.) This allows for adequate airflow, ensuring even drying.

We then like to add cinnamon. We've heard people like to add a mixture of vanilla to them too. We'll try that someday. We usually put all the rocks stacked while adding cinnamon, then stuffling racks, so we don't lose any of the precious spice.

Set your dehydrator to 140°F (60°C).

Place the trays in the dehydrator.

Dehydrate for 18 hours if cut into 4ths. The exact time can vary depending on the thickness of your slices, the specific dehydrator you're using, and humidity levels in your environment. Most people recommend less time, but we find this is perfect for us. It's not too hard and still has a chew factor.

Check the bananas periodically. You're aiming for a leathery and slightly flexible texture. If you prefer crispier banana chips, you can dehydrate them a bit longer.

Store them in airtight containers, like vacuum-sealed bags, mason jars, or zip-top bags with as much air removed as possible. Store in a cool, dark, and dry place. Properly dehydrated and stored bananas can last for several months.

Pre-Treat your Nanners

Some people pre-treat bananas (though we don't.) To prevent browning and to retain the bananas' color, dip the slices in a solution made from one of the following:

A mixture of 1/4 cup lemon juice and 1 quart of water.

A mixture of 1/2 teaspoon ascorbic acid (vitamin C powder) and 1 quart of water.

A commercial fruit preservative like "Fruit Fresh". Soak the slices for a few minutes, then drain and blot dry with a towel

Parts of the Banana Tree

The banana "tree" isn't actually a true tree. Bananas are actually giant herbs, which means they have no woody tissue. This distinction is based on the structure of the plant, especially its stem, which is fleshy. The sturdy-looking trunk is composed of tightly layered leaf sheaths with 80% water content (certainly not strong enough to hold any treehouse.) Mai'a grows well in moist areas away from the wind. A typical banana plant will bear fruit only once and die.

Here are the main parts of a banana plant:

1. Pseudostem: This is the most prominent part of the banana plant. It looks like a tree trunk but is actually a tightly packed group of leaf bases. It provides the main structural support to the plant. The pseudostem can grow up to 2 to 8 meters tall, depending on the variety and growing conditions.

2. Leaves: Banana leaves are large, flexible, and waterproof. They can be several feet in length and width. These leaves emerge from the center of the pseudostem and unfurl outward. In many cultures, banana leaves are used for cooking (as a wrap for foods), serving, and even as a decorative element.

3. Rhizome (or Corm): Below ground, the banana plant has a structure known as a rhizome or corm. This is the true stem and is the plant's primary storage organ. New banana plants can sprout from the corm, which is how banana plants reproduce vegetatively.

4. Roots: Arising from the corm are fibrous roots that anchor the plant in the soil and absorb water and nutrients.

5. Inflorescence (or Flower): When the banana plant is mature, an inflorescence emerges from the center of the pseudostem. This is commonly called the banana flower or heart. It's a large, elongated structure that droops due to its weight. The inflorescence contains both male and female flowers. I've seen videos of people cooking and pickling the flowers. Will have to try that someday!

6. Fruits (Bananas): After pollination (though most commercial banana varieties are parthenocarpic, meaning they produce fruit without fertilization), the female flowers develop into the banana fruits we eat. These are arranged in clusters known as "hands" because of their appearance. Multiple hands make up a bunch or stalk of bananas.

7. Bracts: These are protective, often colorful structures that shield the developing flowers on the inflorescence. In the case of banana plants, the large, petal-like bracts curl back to reveal rows of flowers beneath them.

8. Suckers (or Shoots): These are offshoots that grow from the base of the banana plant or from the underground corm. They can be used to propagate new plants. In banana cultivation, certain suckers are selected to become the next fruit-bearing plant after the main plant has fruited and is then cut down.

# data[].attributes.attachment_link.title
Maui's Mai'a - Apple Bananas - How to Grow, Harvest, Dehydrate

# data[].attributes.attachment_link.description
We share Hawaii's history of Mai'a as well as how to grow, harvest, dehydrate, and all the parts of the apple banana "Tree."

# data[].attributes.attachment_link.title
Dissection of a banana plant. Looking at the anatomy of a musa basjoo banana.

# data[].attributes.attachment_link.description
KUKALI, according to the folk-lore of Hawaii, was born at Kalapana, the most southerly point of the largest island of the Hawaiian group. Kukali lived hundreds of years ago in the days of the migrations of Polynesians from one group of islands to another throughout the length and breadth of the great Pacific Ocean. He visited strange lands, now known under the general name, Kahiki, or Tahiti. Here he killed the great bird Halulu, found the deep bottomless pit in which was a pool of the fabled water of life, married the sister of Halulu, and returned to his old home. All this he accomplished through the wonderful power of a banana skin.

# data[].attributes.headline
Kalo diagram with coloring/label worksheet

# data[].attributes.subject
Kalo diagram with coloring/label worksheet

# data[].attributes.headline
The Kapu system and bananas in Ancient Hawaiʻi

# data[].attributes.subject
The Kapu system and bananas in Ancient Hawaiʻi

# data[].attributes.body
Ai generated timeline of bananas and kapu.

# data[].attributes.headline
Sacred Kalo: A map of taro in Hawaiian History

# data[].attributes.subject
Sacred Kalo: A map of taro in Hawaiian History

# data[].attributes.body
AI generated map with locations pinned.

# data[].attributes.attachment_link.title
Ho'olei MAUI on Instagram: "It's the gift that just keeps giving. Soak for a minute, then reuse! Malo 'ulu and Banana Leaf are perfect Forever Lei, what are other materials you've used to make Forever Lei?"

# data[].attributes.attachment_link.description
3,122 likes, 37 comments - hoolei_maui on December 5, 2024: "It's the gift that just keeps giving. Soak for a minute, then reuse! Malo 'ulu and Banana Leaf are perfect Forever Lei, what are other materials you've used to make Forever Lei?". 

# data[].attributes.attachment_link.title
Living Earth 2023: Sacred is the Taro Plant (Kapu Ka Hāloa)

# data[].attributes.attachment_link.description
1. Assess if your school has a Hawaiian studies curriculum. In what ways can this site’s resources strengthen the students’ experience?

# data[].attributes.attachment_link.title
23K views · 1.4K reactions | Ideas for Valentine's Day! 💘💌 Kindergarten teacher, activities, resources, ideas inspo elementary school classroom #teacher #teachersofinstagram #teachersofig #iteachk #iteachtoo #iteach #classroomsetup #classroomideas #classroompinspirations #teacherinspiration #teacherideas #watchmeteach | Kindergartenkitties Connected Page

# data[].attributes.attachment_link.description
Ideas for Valentine's Day! 💘💌 Kindergarten teacher, activities, resources, ideas inspo elementary school classroom #teacher #teachersofinstagram #teachersofig #iteachk #iteachtoo #iteach...

# data[].attributes.attachment_link.title
572 reactions · 117 shares | If you’re looking for a fun Valentine craft, these homemade scratch art Valentine’s are a blast! All you need:
- white paper
- red tempera paint
- dish soap
- either a laminator or packing tape. If your child is older, you can always have them do the set up, however, I did the first steps for my kiddos. I had them take over when it was time to sketch a design into the hearts. | Carly Lewis | Facebook

# data[].attributes.attachment_link.description
If you’re looking for a fun Valentine craft, these homemade scratch art Valentine’s are a blast! All you need:
- white paper
- red tempera paint
- dish soap
- either a laminator or packing tape. If…

# data[].attributes.attachment_link.description
Login to access and create your next design.