One of my favourite rongoā is Kopakopa (Plantago major). It's December and right now these little plants are in abundance in your backyard. Traditionally, it was used by Māori to soothe insect bites and superficial wounds and prevent infections and accelerate healing. My dad would use this rongoā on his rugby injuries. Mum would pick the leaves and apply them to his wounds as a spit poultice, bandage it and leave it on over-night. The next morning the wound would be clean. A fresh poultice would be applied to seal the wound. Wounds treated with kopakopa, especially spit poultices, heal incredibly fast. It has wide-ranging antimicrobial properties and because of this, a gargle of kopakopa tea may help to soothe a sore throat.
As a wairākau or a tea, it was taken internally to dry up excess secretions in the respiratory tract and the digestive system, thus being very beneficial in treating colds. It’s a soothing rongoā and helped with inflammation in the body.
The edible leaves of kopakopa are rich in calcium and other minerals and vitamins, including Vitamin K. Vitamin K is essential in aiding the body's process of blood clotting, which helps the body heal wounds and bruises.
Kopakopa is in great supply and grows direct from Papatūānuku without interference. It’s a powerful source of minerals and nutrients. Have it in salads and smoothies or try this yummy Kopakopa Chippie Recipe:
INGREDIENTS:
24 large leaves of kopakopa (Plantago major makes a good chip)
2 teaspoons olive oil
1/4 teaspoon salt
1/2 teaspoon seasoning of your choice (I use a Moroccan spice or a garlic powder)
INSTRUCTIONS:
1. Preheat oven to 150 degrees Celsius.
2. Wash the kopakopa leaves and dry them well.
3. In a large bowl, toss the leaves with the oil until coated.
4. Spread the leaves in a single later on a baking tray.
5. Sprinkle the leaves with the salt and seasoning.
6. Bake for about 10 minutes or until crisp.
Try something new. It's a great way to get some rich minerals in to the body.
Enjoy!
Joanne Hakaraia