Kava-kava is a kinda herbs “Kava Herbs” that commonly used for seating and its mainly consumed to relax without disrupting mental clarity. It doesn’t bring on hallucinations, nor does it stupefy its users. Dr. Lebot compares its cultural implication as a traditional beverage to that of wine in southern Europe. The herbal roots of the plant are used to produce a drink with sedative props.
Traditionally, kava was considered to be a beneficial herb for healthy individuals but should be avoided by the sick or infirm. It was considered a medicinal plant in cultures where it was also consumed as a ceremonial beverage. In Fiji, a tea of the root considered a diuretic was used for kidney and bladder ailments. It was also used to treat coughs and colds and sore throat. After giving childbirth, mothers were given a root decoction to help keep them from getting pregnant again.
Nowadays, the root is ground in mortar and pestles, or powdered mechanically, if the commercially available powdered root is used. Socially regulated moderate consumption of the beverage is considered soothing to the temperament, helping to ease moral discomfort, allaying anxiety, relieving nervous tension, and leading to a serene state of mind. Heavy consumption can cause users to appear as if intoxicated. While in control of their minds, they can lose control of the muscle movement of the limbs, as well as the eyes. Such as state is achieved with the ingestion of inappropriate excessive amounts of the herb.
There are three major varieties of ceremonies of kava, including those held on very formal social occasions such as to honor royalty. The second was kava ceremonies performed at community meetings, such as elder’s councils, and third, more informal kava ceremonies, such as for a Friday night occasion. Cultural context determined who developed the drink, usually a specially designated person or group of individuals in the community. Historically, the preparation of kava beverages involved chewing the root. The kava herbal leaves were also chewed and as a contraceptive. Externally, the juice from the fresh leaves was used as an embrocation on wounds. Fresh leaves were then used as a band-aid. Kava has also been used historically to treat gonorrhea, rheumatism, bronchitis, asthma, as well as treat stomachache and backaches. The root tea was used to relieve pain in cases of muscle aches and headaches.
Kava A Wild Cognac Similar Herbal
Kava or kava-kava is a kind of medicinal plant that popular known in European herbal medicine for nearly 150 years. The plant is actually considered a cultigen, which like garlic, has evolved in cultivation over thousands of years. It is estimated that kava has been cultivated on islands in the South Pacific for over 3,000 years. Kava is certainly one of the most important non-food plants of the South Sea islands that’s excellent as natural alternative herbal for stress/anxiety relief, muscle soreness, and insomnia. Kava emerged as an important herb in dietary supplement markets in the United States.
Kava is the genus Piper in the pepper family (Piperaceae) and in the group to which black pepper (Piper nigrum) belongs. Botanists call it Piper methysticum. This is a large plant group, with over 1,000 species of Piper including shrubs, high climbing woody vines (called lianas), and even small trees. Kava is a highly variable shrub-like herb, usually growing to about six feet tall, but it can reach a height of 20 feet given lush soil and good sunlight. The bright green, heart-shaped leaves are about six to eight inches long. It does produce small flower spikes, but they are sterile. The plant must be propagated from dividing the roots. The succulent, thick stems have strongly swollen nodes, which vary in color from green to black.
In native cultures such as Hawaii, these different variations were used to name distinct varieties, recognized by those who knew the plant well. Over a dozen types of kava were known in Hawaii, at least five in Fiji, several in New Guinea, nine in Samoa, and on the island of Vanuatu, where kava culture is perhaps most highly developed, over 70 different varieties have been recognized by the Island’s indigenous people. In short, kava embodies the concept of endless variation. In Papua New Guinea, the locals refer to their kava as “waild koniak”, which means wild cognac in English. Vincent Lebot, a botanist at the University of Hawaii, believes that kava originates from Piper wichmannii, a wild species native to Papua New Guinea, the Solomon Islands, and Vanuatu. He believes that kava should be considered a group of sertile cultivated varieties selected centuries ago from Piper wichmannii.
Whatever its origins, it is certainly the most important cultivated plant from a social perspective in the history of Pacific island societies. With a resurgence of interest in reasserting cultural identity, masked by 200 years of attempts by European culture to subdue centuries-old religious traditions, kava is making a come-back among Oceanic peoples. In older literature it is sometimes described as a “drug,” however, kava use does not produce physical or psychological addiction or dependency. It does not produce hallucinations, nor does it stupefy its users. Dr. Lebot likens its cultural significance as a traditional beverage to that of wine in southern Europe.