Known as Maori bush basil, this native New Zealand plant was traditionally brewed into tea to make a tonic and was used externally as an analgesic and antiseptic and diuretic. It has heart-shaped leaves (those covered with insect holes said to have more medicinal concentrations) and sweet, edible conical yellow berries which ripen in January and February. The seeds are peppery and are used as a spice. Dried kawakawa can be used to season meat, chicken, fish and vegetables and the fresh leaves, with thicker veins and stems removed, can be chopped and added to dishes. Peter Gordon talks about kawkawa and other indigenous foods here Geoff Scott uses kawakawa in a cream sauce for kai moana. Not everyone will have access to the fresh plant, which grows on the edge of the bush, but dried kawakawa can be found in specialty food stores and online.