RECIPE AND PHOTOGRAPHY BY
LILY DIAMOND OF KALE & CARAMEL
Before I can name them, I smell ginger and wet earth, wild sussurations of the dense jungle that runs along Honopou Stream. This is where I come to remember. Here, in the quietness of water and green and soil, there is nowhere to turn that does not remind me I am also of this land.
My feet sink into soil infused with decades of ginger root, air perfumed with spice rising upward to touch leaf-refracted sunlight. Birds call. Water hammers relentlessly over rock. Lauhala branches murmur. White ginger blooms, defiantly. I am home.
Later, I infuse Kula honey with the most potent roots of the land I can find: Fresh `olena (turmeric) for protection and healing. Ginger for strength. Shades of gold and orange filled with curcuminoids, anti-inflammatories, antibacterials, digestive aids. Drizzle over fruit and yogurt. In hot water for a potent tonic. On toast. Sweet and spicy. Wild.
‘Olena & Ginger Infused Honey
1 cup filtered honey
1 ½-inch piece fresh `olena (turmeric) root
1 ½-inch piece fresh ginger root
`Olena contains powerful natural dyes that will stain all they touch—including your skin and all kitchen utensils and surfaces.
Using a knife or vegetable peeler, scrape the skins of the `olena and ginger from the root and discard. Finely grate the roots, or slice into very thin pieces and place in a small food processor or mortar and pestle. Grind or process until the roots are finely ground. Mix with honey and let infuse, covered, out of the sun, until desired potency is reached (1-7 days). After infusing, leave roots in honey, or strain out, as desired. Use in every way you’d normally enjoy honey.