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ʻOlena

ʻOlena is the Hawaiian word for turmeric—and the crop at the heart of Yogarden Farm.

One of Hawaiʻi’s canoe plants
Paul Izak holding freshly harvested ʻolena at Yogarden Farm

Early Polynesian voyagers brought ʻolena to Hawaiʻi among the plants that could sustain life in a new home.

Across generations, the root has been used in cooking, ceremony, natural dye, and traditional wellness practices. Today, it remains deeply woven into life in Hawaiʻi and continues to inspire new uses in kitchens and farms.

Yogarden grows ʻolena as both a food crop and a living collection—exploring distinct varieties while caring for the soil that holds them.

ʻOlena varieties

Not every variety is available for sale. Growing diversity helps preserve less-common turmeric species and deepens what the farm can learn.

A colorful collection of ʻolena varieties arranged together at Yogarden
One living collection · many colors, aromas, and uses
Indira Yellow ʻolena root and cut interior

Indira Yellow

Curcuma longa

Hawaiian Red ʻolena root and cut interior

Hawaiian Red

Curcuma longa

Mango Ginger ʻolena root and cut interior

Mango Ginger

White turmeric

BKK

Thin, finger-shaped · deep orange

Kali Haldi ʻolena root and cut interior

Kali Haldi

Black turmeric

Green ʻOlena ʻolena root and cut interior

Green ʻOlena

Aromatic Curcuma

Seasonal availability

Fresh ʻolena is seasonal and is typically available from January through May, with farm pickup by appointment and shipping options for select varieties.

Chefs and local kitchens are welcome to ask about bulk roots and seasonal produce. Current harvest dates, pricing, and availability are confirmed directly by the farm.

Ask about availability ↗Ask about a chef order ↗

From the Yogarden recipe box

Banana turmeric muffins.

Recipe by Hannah Vernon · Makes 12 regular or 24 mini muffins

Ingredients

  • 1½ cups banana
  • ⅜ cup coconut oil
  • 1¼ tsp vanilla
  • 3 flax eggs (3 tbsp flaxseed meal + ¾ cup water)
  • ¼ cup organic cane or coconut sugar
  • ⅜ cup coconut cream or milk
  • 2¼ cups gluten-free flour blend
  • ¾ tsp baking soda
  • ⅜ tsp sea salt
  • 1¼ tsp turmeric powder—or 2 tsp peeled, grated fresh root

Method

  1. Heat the oven to 350°F. Whisk the dry ingredients together.
  2. In a second bowl, partly mash the bananas, leaving some chunks. Add the remaining wet ingredients.
  3. Stir the wet mixture into the dry until no dry pockets remain.
  4. Fill muffin cups, leaving about ½ inch at the top.
  5. Bake mini muffins for 12–15 minutes or regular muffins for 20–22 minutes, until a toothpick comes out clean.
  6. Store airtight for 3–4 days. Avoid refrigerating, which can dry them out.