‘Ōlena: The Dream-Filled Beauty & Golden Milk Recipe

By Brittany P. Anderson

The sweet song “Pua ‘Ōlena” plays as the rows of turmeric sway in the fields, as if keeping time with the seductive melody. In this field, ‘ōlena, the name for Hawaiian turmeric, grows destined for commercial markets, but home gardeners and small-scale producers grow this healthy rhizome all across Hawai‘i Island.

‘Ōlena was brought to Hawai‘i as a canoe plant. For centuries, turmeric has been revered for its use as a medicine, healing various ailments and maintaining health in many different cultures. Hawaiians considered ‘ōlena to have a spiritual life force energy power, known as mana.

Traditionally used in ceremonies, ‘ōlena acts as a purifier due to its spiritual power. To clear an ailment or bless a home, ‘ōlena is crushed and mixed with the purest ocean water. A ti leaf is then dipped into the bowl containing the mixture, showering the blessings on the subject.

Turmeric grows best in agroforestry settings with some shade and dappled sunlight; however, it also tolerates direct sunlight. The broad green leaves stretch out from the ground, hiding the fingerlike rhizomes below the dirt. The ‘ōlena flower is elusive, as the song “Pua ‘Ōlena” begs, Lau ‘ōlena, lau pālulu, e pe‘e nei kau mōhala; O ka makani hāwanawana, hō‘ike nei pua ‘ōlena; i kou nani pua ‘ōlena, pua ‘ōlena. This translates to Leaf ‘ōlena, leaf that shelters and protects; hiding the blossom unfolding, the wind whispers; show your beauty ‘ōlena blossom, ‘ōlena blossom. The ‘ōlena flower is a separate stalk jutting up from the ground, the cylindrical flower cluster has pale green and white petals and sometimes delicate fuchsia at the top. The flower of ‘ōlena is startingly attractive; its elusive beauty shyly hides until the wind blows.

‘Ōlena literally translates to yellow in Hawaiian, appropriately named for the golden yellow color of the turmeric plant. In addition to being used to heal ailments and in purification blessings, it was also used as a dye. Traditional kapa were dyed with crushed ‘ōlena, creating yellow hues from sunny bright gold to deep mustard.

Turmeric has a mild earthy taste, thereʻs no spicy quality like ginger though they do have a similar appearance. The golden knobby roots have a thin papery skin that is easily scraped off with a spoon. This recipe for golden milk uses powdered turmeric; however, you can substitute finely grated or minced fresh turmeric. Understand that turmeric may stain your fingers and other items during the chopping process, so plan accordingly.

Enjoy golden milk warm before bed to help with a night of restful sleep. After your glass of golden milk, may your dreams be filled with pua ‘ōlena.

Golden Milk

Ingredients

(makes 2 servings)
2 cups whole milk or unsweetened coconut milk
3 cloves
3 allspice berries
1/2 tsp ashwagandha
1/2 tsp ground cinnamon
2 tsp ground, finely grated, or minced turmeric
1/2 tsp ground, finely grated, or minced ginger
Pinch of ground nutmeg
5 turns of a pepper mill for freshly ground black pepper
1 tsp coconut oil
1 tsp ghee
2 tsp raw honey

Method

Bring milk to a simmer in a small saucepan over medium-low heat. Drop in the 3 cloves and 3 allspice berries. Whisk in ashwagandha, cinnamon, turmeric, ginger, nutmeg, and black pepper. Whisk vigorously to incorporate any clumps. Decrease heat to low and continue to stir in coconut oil and ghee. Continue to cook 5–10 minutes. Stir in honey. Pour into a mug—you may want to use a mesh strainer to avoid cloves, allspice and minced items. Finish with a dash of cinnamon and enjoy! ❖