HONOLULU (KHON2) -- In the lush forests of Hawaiʻi, a unique opportunity awaits those eager to connect with nature. Local ethnobotanist and farmer Dr. Nat Bletter, who owns Madre Chocolate, offers guided hikes that teach locals, both adults and keiki (children), how to forage for food in the islands’ diverse ecosystems. His approach not only promotes the enjoyment of nature but also addresses the critical issue of invasive plant species threatening Hawaiʻi’s native flora. Get Hawaii's latest morning news delivered to your inbox, sign up for News 2 You A new perspective on invasive plants Dr. Bletter believes that foraging is more than just a way to gather food; it’s a method to combat the proliferation of invasive species. “By learning to identify and use these plants for food, we can help restore balance to our forests,” he said. His hikes encourage participants to engage with their surroundings, transforming what may seem like pesky weeds into valuable resources. Here are a few of the plants we encountered while on our foraging hike. Gotu kola: A ground cover with benefits One of the first plants Dr. Bletter introduces is gotu kola, or pennywort. This plant has heart-shaped leaves that grow close to the ground. “You can recognize it by its distinctive smell,” Dr. Bletter noted. “If you rub the leaves and take a whiff, it smells almost exactly like carrots.” This plant is not just aromatic; it’s also beneficial for health. “It’s a great adaptogen, which can boost your immune system,” he added. Participants can eat it fresh in salads, cook it or even make a soothing tea. Ink berry: A unique taste experience Next on the foraging journey is ink berry. Dr. Bletter explained, “It’s native to the Philippines and has young, pink leaves that are delicious to eat.” He cautioned, however, that the leaves can be astringent if consumed raw. “When you stir-fry them, that astringency goes away, and they develop a nice sour flavor.” Participants are encouraged to experiment with these leaves in various dishes, turning what some might overlook into a delightful culinary experience. Jamaican vervain: More than just a flower As the hike continues, Dr. Bletter introduces Jamaican vervain, a plant known for its beautiful flowers. “These tiny flowers taste remarkably like crimini mushrooms,” he exclaimed. This plant is not only edible but also serves a medicinal purpose. “The leaves can be used to make a tea that helps with anxiety,” he explained. Dr. Bletter’s enthusiasm for this plant encourages participants to appreciate the multifaceted roles that native plants can play in their diets and health. Strawberry guava: A sweet surprise Another invasive species Dr. Bletter encourages people to forage is strawberry guava. “While it may not seem like much at first, the fruit can be incredibly sweet and nutritious,” he said. “When you cook it down, it makes a fantastic jam.” This versatile fruit can be transformed into a variety of culinary delights, further emphasizing Dr. Bletter’s belief that invasive plants can enrich local diets. Amaranth: A nutritional powerhouse Next, Dr. Bletter highlighted Amaranth, a plant that has traveled from South America to Hawaiʻi. He noted, "It’s in the same family as spinach and beets." Its reddish stems make it easy to identify. "You can eat the leaves after washing them off," he advised, though he warned about the tiny spines found on some varieties. The leaves can be prepared similarly to spinach and provide essential nutrients. In terms of taste, Dr. Bletter shared, "It has a flavor that's like both chard and grape, with a nice texture." "They’re not sugary," he added, making them an excellent choice for health-conscious eaters. He highlighted its bright red stems and tiny, nutritious seeds. “You can eat the leaves after washing them off,” he said, cautioning that some varieties have small spines. But it’s the seeds that truly shine. “They are super nutritious, like quinoa, and have all the essential amino acids,” Dr. Bletter noted. He shared how in Mexico, amaranth seeds are often puffed and mixed with honey to create a delicious snack called Alegria, meaning “joy”. “That’s kind of what you feel when you’re having them,” he added with a smile. Corky passionflower: A medicinal option Dr. Bletter also introduced the corky passionflower. Although its fruit may seem bland, it possesses medicinal benefits. "The leaves can be dried to make a tea that helps with anxiety," he explained. However, he emphasized the importance of drying the leaves to eliminate cyanide compounds. "Humans can handle a fair amount of cyanide if we’re well nourished," he noted, encouraging cautious experimentation. Haole koa: A high-impact food source One of the most intriguing plants Dr. Bletter mentioned was haole koa, known for its invasive nature. "Every flower you eat helps prevent the growth of ten to fifteen future seed pods," he said. This makes it not only an edible option but also a strategic one in managing invasive species. Dr. Bletter demonstrated how to prepare capers from its flowers by soaking them overnight and boiling them. "This method transforms an invasive plant into a flavorful condiment," he remarked. He also introduced the concept of “haole fries,” which are made by frying the green pods. "When you walk into a forest and smell garlic, it’s probably from this plant," he said, showcasing its culinary potential. A culinary adventure At the end of each, Dr. Bletter helps you make a salad with all the ingredients that were foraged on the hike. First, Dr. Bletter also demonstrated how to make a stunning hot pink lemonade using the flowers of an invasive plant. “I boil these in full boiling hot water, and they release a beautiful color,” he explained. The addition of lemon or lime juice makes for a refreshing drink that not only looks good but tastes great too. “It’s a great way to enjoy the beauty of our local flora,” he said. Then, Dr. Bletter prepared his dishes, he emphasized the creativity involved in foraging. “You can make so many things from these plants,” he said, showcasing a salad drizzled with a homemade cacao nib, balsamic and honey mustard vinaigrette. His excitement was infectious, as he invited others to join him in this culinary adventure. “Everything’s getting bigger,” he remarked, as he combined various foraged ingredients into one colorful meal. This enthusiasm is what drives Dr. Bletter to share his knowledge, hoping to inspire others to appreciate the abundance of food available in Hawaiʻi’s forests. You can watch the video to find out more about how to make hummus and salsa from the haole koa plant, how to make bougainvillea "bacon" with bougainvillea blossoms and much, much more. You can also watch the video for more plants that are useful as both food and for medicinal purposes in the video above. Foraging for food in Hawaiʻi’s forests is not just about eating; it’s about community, sustainability, and environmental stewardship. Dr. Bletter's unique approach offers a pathway to address the challenges posed by invasive species while enriching local diets. By embracing these plants, residents can not only enjoy delicious meals but also contribute to the preservation of Hawaiʻi's natural beauty. As Dr. Bletter encourages, “Let’s get out there and explore the flavors of our forests together!” Sustainable solutions for restaurants As food prices rise, Dr. Bletter suggested that local restaurants could benefit from incorporating these wild foods into their menus. "Using invasive plants for food is a form of high-impact eating," he stated. This not only allows chefs to create unique dishes but also supports the restoration of Hawaiʻi's ecosystems. Dr. Bletter’s insights inspire a fresh perspective on foraging. By embracing invasive plants as a food source, we can savor the rich flavors of Hawaiʻi’s forests while actively participating in the protection of the islands' natural beauty. His approach combines adventure, sustainability, and culinary creativity, proving that foraging can be both enjoyable and beneficial for the environment. Learning and resources Throughout the hike, Dr. Bletter stresses the importance of education in foraging. “I want people to feel safe while exploring,” he stated. He recommends resources such Deane Jordan's Eat the Weeds foraging guide book, John Hall's A Hiker's Guide to Trailside Plants in Hawaiʻi and Sunny Savage’s Wild Hawaiʻi foraging cookbook, which provide detailed information about identifying and preparing edible plants. “Using these resources, you can safely explore the abundance of food that surrounds us,” he added. Dr. Bletter’s foraging hikes offer more than just a chance to learn about plants; they provide an avenue for participants to actively contribute to Hawaiʻi’s environmental health. “If we can educate more people about foraging, we can reduce the number of invasive plants and promote a healthier ecosystem,” he emphasized. Through foraging, individuals can gain a deeper appreciation for Hawaiʻi’s natural beauty while making a positive impact on their environment. You can connect with Dr. Bletter who does private as well as school tours by going to his website, nattybynature.net. You can go to YouTube, Facebook, and Instagram. Get news on the go with KHON 2GO, KHON's morning podcast, every morning at 8 As the hikes come to a close, participants leave not only with newfound knowledge but also with a sense of empowerment. By embracing foraging, they can help restore Hawaiʻi’s forests and enjoy the delicious bounty that nature has to offer.