Story: Ahuwhenua – Māori land and agriculture
Aruhe (fern root) is prepared at a kāinga (village) in the Bay of Islands. Aruhe was cooked and then beaten with a patu aruhe (fern root beater) to remove the hard outer skin. Before the introduction of potatoes, aruhe was a vital source of carbohydrate in many areas.
About this item
Alexander Turnbull Library
Reference: PUBL-0015-03
Hand-coloured lithograph by Augustus Earle
Permission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Matauranga o Aotearoa, must be obtained before any re-use of this image.