Herb: Kamahi

Latin name: Weinmannia racemosa

Family: Cunoniaceae

Edible parts of Kamahi:

Fruit - raw. A sweet and pleasant flavour. The fruit is about 5mm in diameter.

Description of the plant:


25 m
(82 feet)

to July

Habitat of the herb:

Lowland to montane forest, North, South and Stewart islands.

Other uses of Kamahi:

A black dye is obtained from the bark. The bark contains about 13% tannin. Wood. Used in cabinet making.

Propagation of the herb:

Seed - we have no information for this species but suggest sowing the seed in spring in a warm greenhouse. Prick the seedlings out into individual pots when they are large enough to handle. Overwinter the young plants in a greenhouse for at least the first winter and plant out in their permanent positions in late spring or early summer. Give some protection for its first winter outdoors. Cuttings of half-ripe wood, 5 - 8cm with a heel, July/August in a frame.

Cultivation of Kamahi:

Lowland to montane forest, North, South and Stewart islands.

Medicinal use of the herb:

None known

Known hazards of Weinmannia racemosa:

None known

Plant information taken from the Plants For A Future.