Brought to Hawaiʻi by the first Polynesian settlers, kī (ti-leaf) was among a select group of canoe plants valued for its versatility. It was used for sandals, house thatching, plates, cooking utensils, raincoats, and cordage.
Like lūʻau, the leaves were commonly used to wrap foods for cooking in the imu, helping to retain moisture and flavor.
Depending on a person’s condition, different parts of the plant – leaves, flowers, or shoots – were useful medicinally as well.
Leaves were applied externally, often slightly crushed, and placed on the forehead or body to help relieve fever and headache. They were also used to cover the body or used in specific areas to reduce pain and inflammation and soothe sore muscles.
In addition, kī leaves were used as bandages to wrap injured or fractured areas. Kī flowers were traditionally eaten raw or juiced, often combined with other plants in preparations for asthma, other lung conditions, and even nasal polyps. Young leaves and shoots were used as a decongestant.
Kī was not only a remedy itself, but also a tool that supported the broader practice of healing, as leaves were also used to wrap or deliver herbal preparations, serving as a natural way to hold, carry, or apply other plant medicines.
Modern science has identified compounds within the plant that help explain its usefulness for these common ailments. One of these is shikimic acid, a compound used in the manufacture of the antiviral drug oseltamivir (more commonly known as Tamiflu), which is widely prescribed to treat influenza A and B. Shikimic acid has also been studied for its anti-inflammatory and immune-supporting effects.
Kī also contains other important plant compounds, including flavonoids and steroidal saponins. Flavonoids are widely studied for their antioxidant and anti-inflammatory effects, including asthma, congestion, and joint pain such as arthritis. Steroidal saponins, another compound found in kī, have shown antimicrobial activity, helping to limit the growth and spread of bacteria, fungi, and parasites.
Even today, there are simple ways kī can be used for everyday support. For fever or headache, fresh kī leaves can be rinsed, gently crushed or bruised to release their natural compounds, and placed across the forehead or over the head, replacing them as they dry or begin to wilt.
For congestion, young shoots can be boiled in water, and the steam carefully inhaled from a safe distance. For breathing support, kī flowers can be eaten raw or mixed into foods such as poi.
As only green kī was used in pre-Western times, it would be wise to choose these over the colorful varieties commonly seen today. As with any natural approach, these natural therapies should be seen as complementary, rather than as a replacement for medical care when needed.
Growing alongside buildings in urban areas, throughout the countryside, and used in lei, kī reminds us that some of the most familiar plants carry both practical value and deeper meaning.
And that caring for our health can begin right in our own backyard.
 was among a select group of canoe plants valued for its versatility.){kind=link}