Kūmara is now becoming a garden staple - and traditionally planted when the Kōwhai tree blooms.
It has been the strangest year with spring plants already well into bloom in many areas of the King Country and more than a few are reporting the very early flowering of the perennial favourite, the kōwhai tree.
While there are a variety which do bloom earlier than most as a smaller version, it brings to mind a traditional time of what else is planted when the yellow flowers of kowhai blooms.
Kūmara, also known as sweet potato and a native to South America, holds a significant place in New Zealand’s culinary heritage and cultural traditions, dating back centuries. It has always been something that traditionally is planted when the kōwhai tree blooms.
In recent years, there has been a resurgence of interest in kūmara planting, as people rediscover the value of sustainable, locally grown produce.
Many home gardeners have embraced the art of kūmara cultivation, fostering a sense of pride and connection to the land.
New Zealand’s temperate climate provides an ideal environment for kūmara cultivation. While the commercial planting season typically begins in late spring, around October, and extends through the summer months, tradition states that when the kōwhai blooms, this is the best time to plant it.
Māori have played a crucial role in preserving and passing down the knowledge of kūmara cultivation. The practice involves several essential steps.
First, farmers carefully prepare the soil by removing weeds and loosening it with hand tools. Kūmara tubers are then planted in mounds, which provide warmth and drainage, encouraging healthy growth.
The tubers themselves are carefully selected for planting, ensuring that they are disease-free and possess the desired characteristics.
Varieties such as Owairaka Red, Toka Toka Gold, and Beauregard are the most common. Once planted, the tubers require regular watering to maintain adequate moisture levels throughout the growing season.
Maturity is reached in approximately three to four months, with the vines spreading across the mounds. Harvesting usually takes place in late summer or early autumn when the foliage starts to yellow and wither.
Each kūmara, once carefully dug out, is cleaned, cured, and stored in a cool, dry place. Curing allows the tubers’ natural sugars to develop fully, enhancing their flavour and extending their shelf life.
Kūmara holds immense cultural significance, symbolising sustenance, community, and connection to the land.
It is also a versatile ingredient, finding its way into soups, salads, and even desserts, reflecting the diversity of our cuisine.
Kūmara planting in New Zealand represents more than just agricultural practice; it is a celebration of heritage, a testament to the rich cultural tapestry woven into the nation’s identity.
The passion and dedication of those involved in its cultivation ensure that kūmara will continue to flourish, nourishing both the body and soul of New Zealanders for generations to come.
