`Olena. 
The Hawaiian word for Turmeric.

This humble little root was said to be one of two dozen plants brought to Hawai`i by early Polynesian settlers in their voyaging canoes.  ‘Olena is known in Hawaii as an original canoe crop.  Traditionally this root was used for many different purposes and still is.  Turmeric is medicinally and ceremonially used. It is used as a cooking spice and to dye clothing.  It has been used for centuries in Ayruvedic and Chinese medicine and continues to be researched and revered for its medicinal benefits still today. 

Turmeric research has shown:
1. Natural Anti-inflamatory compond
2. Increases Antioxidant capacity
3. Boosts brain function
​4. Lowers risk of heart disease
5. Helps prevent and treat cancer
6. Maybe helpful in preventing and treating Alzheimers
7. Helpful with arthritis
8. Benefits against depression

Turmeric Root is available January-March.

Local to Oahu?
Come by the farm (by appt) to pick up your olena?
Available January - March

Pricing:
1-5lbs: $10 lb
5-25lbs: $9 lb
25-50lbs: $8 lb
50-100lbs: $7 lb
100 + : $6 lb
* Pricing is for Indira Yellow & Hawaiian Red varieties.

Are you a Chef?
​Interested in purchasing bulk? 

We love sharing our product with chefs as they are constantly surprising us with creative new recipes.   Let us know if you are interested in buying turmeric root in bulk. We would be happy to get a box of fresh Hawaiian Turmeric to you today!

Mixed Olena Varieties

Indira Yellow
Hawaiian Red
Mango Ginger (white turmeric) 
BKK
Kali Haldi (Black Turmeric) 
​Green Olena
We are constantly exploring and growing different types of turmeric to support endangered turmeric species.  Not all varieties are for sale. 

Banana Turmeric Muffins
​by Hannah Vernon

Yields: 12 regular muffins or 24 mini muffins 
  • 1 ½ cups banana
  • ¼ + ⅛ cup coconut oil
  • 1 tsp + ¼ tsp vanilla
  • 3 flax eggs (3 T flaxseed meal + ¾ cup water)
  • ¼ cup organic cane sugar or coconut sugar
  • ¼ + ⅛ cup coconut cream or milk
  • 2 + ¼ cups GF flour blend of your choice
  • ¾ tsp baking soda
  • ¼ + ⅛ tsp sea salt
  • 1 teaspoon + ¼ tsp turmeric powder or 2 tsp fresh turmeric root, peeled and grated ​
  • In a mixing bowl, whisk together all dry ingredients.
  • In a separate mixing bowl, using a potato masher or pastry knife, half mash bananas to a pulp leaving some banana chunks then add in the remaining wet ingredients. 
  • Combine wet mixture into dry mixture and stir, making sure there are no dry clumps. 
  • Portion into mini muffin tins or regular size works great too. Filling each cup until there is about ½ inch remaining at the top.
  • Bake at 350 degrees for 12-15 minutes *if making mini muffins, check and make sure a toothpick insert comes out clean.
  • Allow to bake for 20-22 minutes if making regular muffins, check and make sure a toothpick insert comes out clean.
  • Store in an airtight container for 3-4 days (if they last long!). Do not refrigerate as it dries them out quickly.
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