New Zealand Native Edible Plants

Ive kept meaning to study wild edibles from New Zealand. Its on my bucket list for destinations and to do bushcraft courses there. Watching Season 2 of Australian Alone has motivated me to look more into the edible plants of NZ.

PUHA (SONCHUS KIRKII)

Puha leaves and shoots can be eaten raw or in a boil-up (with stewed pork)and contains the same amount of vitamin C as oranges.

KAWAKAWA (MACROPIPER EXCELSUM)

Found in coastal areas. The seedy berries can be eaten. Burned the green leaves and branches can destroy insects with the bitter smoke.

The seeds are used as a culinary spice. The leaves and bark were used as a cure for cuts, wounds and pains in the stomach. A tea made from its leaves is good for what ails you – boils and kidney problems in particular.

NZ SPINACH (TETRAGONIA TETRAGONIOIDES)

Best eaten steamed.

NZ CELERY (APIUM PROSTRATUM)

Eaten raw or cooked

HOROPITO (PSEUDOWINTERA COLORATA)

Leaves add peppery heat to meals – infuse them in avocado or olive oil or rub on meat or fish.

Pirita Vine or Supplejack

There is a fresh shoot on the top end of the vine that looks like an asparagus which can be eaten, break it off and you can eat the end piece raw. It can also be steamed and or used in a salad.

PikoPiko or Fiddlehead fern

The fresh shoots (with a spiral/koru shape) of the fiddlehead fern have a natural snapping point like asparagus. It can be eaten raw, steamed, stir fried, boiled.