Our permaculture farm...
Permaculture is a system of agricultural and social design inspired by patterns and features observed in natural ecosystems. Striving to realize a permaculture community, our intention is to live ethically, care for the earth, care for people, and share abundance.
You may prefer just to rest and rejuvenate while you are here, but we also welcome anyone interested in observing or participating in all we have to offer. The educational goal of the Ulu Kai Gardens is to connect participants with a sense of body-mind-spirit through communion with nature, and to inspire all participants to become aloha ambassadors, supportive of healthful, sustainable gardening and community living.
Honoring our Host Culture
Ulu Kai’s farm and grounds constitute a large portion of a Hawaiian ahupua’a. Traditionally such land divisions provided for the makai and mauka (coastal and upland) needs of ‘ohana (extended family) groups. One aspect of permaculture in Hawaii is the restoration and expansion of native plants, as well as combating invasive species. We identify and work to clear out invasive species, and re-introduce and cultivate indigenous plants.
Ulu Kai’s farm and garden operations include:
Special projects
Bees: We maintain happy and healthy top hives of bees that pollinate our surroundings and build the honeycombs we process to produce luscious honey.
Vanilla orchids: Who knew vanilla comes from an orchid?! Growing vanilla seed pods is labor-intensive. We tend to several mature vanilla orchid vines in the wild. Each flower needs to be hand pollinated with a small window of opportunity. You can see how it is done in the video how to pollinate a vanilla orchid. If you visit us and the timing is right, you just may be able to do it yourself!
Permaculture is a system of agricultural and social design inspired by patterns and features observed in natural ecosystems. Striving to realize a permaculture community, our intention is to live ethically, care for the earth, care for people, and share abundance.
You may prefer just to rest and rejuvenate while you are here, but we also welcome anyone interested in observing or participating in all we have to offer. The educational goal of the Ulu Kai Gardens is to connect participants with a sense of body-mind-spirit through communion with nature, and to inspire all participants to become aloha ambassadors, supportive of healthful, sustainable gardening and community living.
Honoring our Host Culture
Ulu Kai’s farm and grounds constitute a large portion of a Hawaiian ahupua’a. Traditionally such land divisions provided for the makai and mauka (coastal and upland) needs of ‘ohana (extended family) groups. One aspect of permaculture in Hawaii is the restoration and expansion of native plants, as well as combating invasive species. We identify and work to clear out invasive species, and re-introduce and cultivate indigenous plants.
Ulu Kai’s farm and garden operations include:
- Raised-bed gardens used for growing vegetables (purple sweet potatoes, beets, eggplant, and zucchini) and herbs (basil, turmeric, oregano, cuban oregano, Italian parsley, curly parsley, rosemary, sage, thyme, marjoram, garlic chives, Hawaiian chili peppers, lemongrass, curry leaf, ginger, fennel, and dill).
- Fruit and nut tree orchards growing papaya, star fruit, ulu (breadfruit), avocados, liliko’i (passion fruit), mangoes, bananas, plantains, figs, lemons, limes, oranges, and guava.
- Planted beds of pineapples.
- Conservation of native plants and eradication of invasive plant species.
- Development and maintenance of nature trails.
Special projects
Bees: We maintain happy and healthy top hives of bees that pollinate our surroundings and build the honeycombs we process to produce luscious honey.
Vanilla orchids: Who knew vanilla comes from an orchid?! Growing vanilla seed pods is labor-intensive. We tend to several mature vanilla orchid vines in the wild. Each flower needs to be hand pollinated with a small window of opportunity. You can see how it is done in the video how to pollinate a vanilla orchid. If you visit us and the timing is right, you just may be able to do it yourself!
Permaculture Principles
The principles of permaculture most commonly referred to were first described by David Holmgren in his book Permaculture: Principles and Pathways Beyond Sustainability (2002).
Observe and interact: Let’s slow down and observe and appreciate our surroundings and others. Let’s slow down and interact with others, in real life, not on our phones.
Catch and store energy: Take time to relax to restore balance and energy. For some this means associating with those who bring positive energy, and doing things that bring joy or generate energy, like running and learning.
Obtain a yield: In permaculture, this of course might mean planting in such a way that food is created. The food is the reward. In life, we can work to obtain an intrinsic or extrinsic reward. These rewards need not be strictly financial. Perhaps the reward is making a difference in your own life or your client’s life or making a coworker’s day a little bit easier.
Apply self-regulation and accept feedback: Self-regulation or self-control allows us to be accountable and it empowers us. Feedback helps us improve, which helps us excel at work.
Use and value renewable resources and services and produce no waste: These two principles are simply common sense tips to living a eco-friendly lifestyle and in creating a more sustainable world.
Design from patterns to details: Permaculture calls for standing back and observing patterns in nature and in society and then filling in the details; this might make for a more efficient and logical way to work as well.
Integrate rather than segregate and use and value diversity: These principles translate perfectly in how we should all live in harmony with each other by integrating everyone into our communities and valuing diversity.
Use small and slow solutions: A a valuable tool for problem solving, permaculture promotes small and slow solutions because they encourage the use of local resources, leading to more sustainable outcomes. Many small solutions can yield big outcomes!
Use edges and value the marginal: Permaculture suggests that the interface between things is where the most interesting things take place. These are often the most valuable, diverse and productive parts of the system. In life and work, we can more effectively leverage our resources if we expand our thinking.
The term permaculture was first coined by Australians David Holmgren, and Bill Mollison, in 1978.
Learn more about permaculture at permacultureprinciples.com.
The principles of permaculture most commonly referred to were first described by David Holmgren in his book Permaculture: Principles and Pathways Beyond Sustainability (2002).
Observe and interact: Let’s slow down and observe and appreciate our surroundings and others. Let’s slow down and interact with others, in real life, not on our phones.
Catch and store energy: Take time to relax to restore balance and energy. For some this means associating with those who bring positive energy, and doing things that bring joy or generate energy, like running and learning.
Obtain a yield: In permaculture, this of course might mean planting in such a way that food is created. The food is the reward. In life, we can work to obtain an intrinsic or extrinsic reward. These rewards need not be strictly financial. Perhaps the reward is making a difference in your own life or your client’s life or making a coworker’s day a little bit easier.
Apply self-regulation and accept feedback: Self-regulation or self-control allows us to be accountable and it empowers us. Feedback helps us improve, which helps us excel at work.
Use and value renewable resources and services and produce no waste: These two principles are simply common sense tips to living a eco-friendly lifestyle and in creating a more sustainable world.
Design from patterns to details: Permaculture calls for standing back and observing patterns in nature and in society and then filling in the details; this might make for a more efficient and logical way to work as well.
Integrate rather than segregate and use and value diversity: These principles translate perfectly in how we should all live in harmony with each other by integrating everyone into our communities and valuing diversity.
Use small and slow solutions: A a valuable tool for problem solving, permaculture promotes small and slow solutions because they encourage the use of local resources, leading to more sustainable outcomes. Many small solutions can yield big outcomes!
Use edges and value the marginal: Permaculture suggests that the interface between things is where the most interesting things take place. These are often the most valuable, diverse and productive parts of the system. In life and work, we can more effectively leverage our resources if we expand our thinking.
The term permaculture was first coined by Australians David Holmgren, and Bill Mollison, in 1978.
Learn more about permaculture at permacultureprinciples.com.
Ethnobotanicals
Ulu Kai’s ethnobotanicals include foods traditionally grown on the island. Many plants are native to Polynesia and were brought to the island by Polynesian settlers. Modern Hawaiian cooking and gardens reflect a fusion of Polynesian, Asian, and Western foods.
'Ulu: The breadfruit tree, known throughout the Hawaiian archipelago as ‘ulu, occupied an important multidimensional niche in ancient Hawaiian culture. This majestic, spreading tree figured prominently in Hawaiian spiritual life, was employed in a range of material applications, and served as a ready source of food and medicine. Breadfruit is distributed throughout Oceania.
Edible species of the paleotropical (Old World Tropical) genus Artocarpus, a member of the mulberry family (Moraceae), are believed to have originated in Indo-Malaysia and western Melanesia.
In everyday life, the wood and sap were used in construction; the bark, root, and milky sap were employed in medicine; and the bark, wood, sap, and leaves for household, construction and canoe building.
Estimates of breadfruit yields point to the likelihood that breadfruit was grown on a massive scale by Hawaiians, at times capable of sustaining between 75,000 to several hundred thousand people annually.
Pineapples: Mostly white pineapple, a sweeter, less acidic Hawaiian specialty. Pineapple, a member of the bromeliad family is a terrestrial epiphyte. Pineapple plants form their roots only on the surface of the earth and are easily adapted to growing in rocky volcanic soil. A mature pineapple plant may only reach about 3 feet in height and after two years will send out a flower spike from its center on which the fruit will develop.
Taro: The staple food of the Hawaiians. The corm of the taro plant is cooked and served cubed, sliced, or mashed into poi. The leaf of the taro can be eaten like spinach. Morsels of meat and taro leaves are wrapped in ti leaves and cooked to make lau lau, a traditional luau food. There are hundreds of varieties of taro, each with its own unique taste. In Hawaiian mythology Haloa was the first of the Hawaiian gods born from Father Sky and Goddess Ho’ohokuikalani. Born shapeless and premature, Haloa was buried. From his body grew the first taro plant. The second child to be born, also called Haloa, became the ancestor of the Hawaiian people. The taro plant and its cultivation are sacred to the Hawaiian people. Growing taro and other traditional plants and herbs helps us to preserve and better understand the rituals of Polynesian culture.
Purple Sweet Potatoes: The lowest terrace in the garden is planted with deep violet colored sweet potatoes. They grow similarly to common potatoes requiring a deeply worked soil. Their purple-green foliage carpets large areas. The brown skinned tuber grows under ground. It can be served mashed, baked, or sliced and is often cooked with coconut milk.
Noni: A bush with yellow or white fruit that are eaten whole or juiced and fermented. Good for intestinal disorders, immune dysfunctions, and as a general health tonic. Fruit pulp is also applied topically as a disinfectant.
Awa: Or Kava Kava as it's known on the mainland is planted in raised containers for easy harvest of the roots that are dried and ground into a powder. It is used as a sleep aid and for relaxation and mental clarity.
Mamaki: The leaves of the mamaki are made into a tea used as a purgative, health tonic, and possible anti-viral. The bark of this plant is peeled and pounded to make kapa cloth.
Ko’oko’olau: The flowers and leaves are made into a tea that is antibacterial, antimicrobial, and anti-inflammatory. Indochina.
Ulu Kai’s ethnobotanicals include foods traditionally grown on the island. Many plants are native to Polynesia and were brought to the island by Polynesian settlers. Modern Hawaiian cooking and gardens reflect a fusion of Polynesian, Asian, and Western foods.
'Ulu: The breadfruit tree, known throughout the Hawaiian archipelago as ‘ulu, occupied an important multidimensional niche in ancient Hawaiian culture. This majestic, spreading tree figured prominently in Hawaiian spiritual life, was employed in a range of material applications, and served as a ready source of food and medicine. Breadfruit is distributed throughout Oceania.
Edible species of the paleotropical (Old World Tropical) genus Artocarpus, a member of the mulberry family (Moraceae), are believed to have originated in Indo-Malaysia and western Melanesia.
In everyday life, the wood and sap were used in construction; the bark, root, and milky sap were employed in medicine; and the bark, wood, sap, and leaves for household, construction and canoe building.
Estimates of breadfruit yields point to the likelihood that breadfruit was grown on a massive scale by Hawaiians, at times capable of sustaining between 75,000 to several hundred thousand people annually.
Pineapples: Mostly white pineapple, a sweeter, less acidic Hawaiian specialty. Pineapple, a member of the bromeliad family is a terrestrial epiphyte. Pineapple plants form their roots only on the surface of the earth and are easily adapted to growing in rocky volcanic soil. A mature pineapple plant may only reach about 3 feet in height and after two years will send out a flower spike from its center on which the fruit will develop.
Taro: The staple food of the Hawaiians. The corm of the taro plant is cooked and served cubed, sliced, or mashed into poi. The leaf of the taro can be eaten like spinach. Morsels of meat and taro leaves are wrapped in ti leaves and cooked to make lau lau, a traditional luau food. There are hundreds of varieties of taro, each with its own unique taste. In Hawaiian mythology Haloa was the first of the Hawaiian gods born from Father Sky and Goddess Ho’ohokuikalani. Born shapeless and premature, Haloa was buried. From his body grew the first taro plant. The second child to be born, also called Haloa, became the ancestor of the Hawaiian people. The taro plant and its cultivation are sacred to the Hawaiian people. Growing taro and other traditional plants and herbs helps us to preserve and better understand the rituals of Polynesian culture.
Purple Sweet Potatoes: The lowest terrace in the garden is planted with deep violet colored sweet potatoes. They grow similarly to common potatoes requiring a deeply worked soil. Their purple-green foliage carpets large areas. The brown skinned tuber grows under ground. It can be served mashed, baked, or sliced and is often cooked with coconut milk.
Noni: A bush with yellow or white fruit that are eaten whole or juiced and fermented. Good for intestinal disorders, immune dysfunctions, and as a general health tonic. Fruit pulp is also applied topically as a disinfectant.
Awa: Or Kava Kava as it's known on the mainland is planted in raised containers for easy harvest of the roots that are dried and ground into a powder. It is used as a sleep aid and for relaxation and mental clarity.
Mamaki: The leaves of the mamaki are made into a tea used as a purgative, health tonic, and possible anti-viral. The bark of this plant is peeled and pounded to make kapa cloth.
Ko’oko’olau: The flowers and leaves are made into a tea that is antibacterial, antimicrobial, and anti-inflammatory. Indochina.