Story: Ahuwhenua – Māori land and agriculture

Preparing aruhe

Preparing aruhe

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.

Using 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 Mātauranga o Aotearoa, must be obtained before any re-use of this image.

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How to cite this page:

Tanira Kingi, 'Ahuwhenua – Māori land and agriculture - Changes to Māori agriculture', Te Ara - the Encyclopedia of New Zealand, (accessed 5 December 2021)

Story by Tanira Kingi, published 24 Nov 2008