ʻOlena, Lemonade and Learning: Maunaloa’s Taste of Nourishment

Community Contributed
Kristina Cacpal, Farm to School UH CTAHR

The scent of fresh herbs and citrus filled the air as fifth and sixth grade haumana from Kumu Wendy Espaniola’s class proudly presented their value-added products at the third quarter Mala Hoʻike. With a theme of nourishment, the event highlighted student creativity, cultural connection, and hands-on learning through a special partnership with Farm to School.
The young learners began their school year with a clear goal: to grow, study, and transform herbs from their mala (garden) into value-added products to share with their school and wider community. Throughout the year, they diligently cared for a vibrant selection of herbs including ʻolena (turmeric), lemongrass, basil, rosemary, and dill.
A major milestone came in February when students harvested eight pounds of ʻolena, which they juiced as a base for one of their herbal creations. From this golden root came the unexpected favorite, ʻOlena Lilikoi Wellness Drink, made with Molokai-grown lilikoi. Other student-made delights included dill pickled onions, basil lemonade using Maunaloa-grown citrus, and a refreshing rosemary lemongrass iced tea.
The hoʻike was more than just a tasting event — it was a celebration of student growth, innovation, and community.
“I didn’t think I’d like it, but the ʻolena drink was actually really good!” said one student, echoing a common sentiment of surprise and pride among their peers.
In preparation for the showcase, students also researched the nutritional and cultural importance of each herb, deepening their understanding of how traditional plants support health and well-being. This blend of science, culture and culinary creativity brought a new level of excitement to the classroom.
The students really took ownership of this project. They were open to trying new things and learned that nourishment can come in many forms — through food, through knowledge, and through sharing with others. The Farm to School and community partnership played a key role in supporting student learning and helping connect the garden to the table. Community members, school staff and ʻohana who attended the hoʻike were impressed and delighted by the haumana’s flavorful creations and the heart behind their efforts.
“Malama i ka ʻaina, a malama ka ʻaina ia ʻoe.” (Take care of the land, and the land will take care of you.) This ʻolelo noʻeau reflects the spirit of the student’s journey—through tending their mala, they nurtured not only the ʻaina, but also their minds, bodies, and community.
As the school year winds down, there’s already excitement brewing about what these budding herbalists will grow and create next. If this quarter’s event is any indication, the future of nourishment at Maunaloa School is bright — and delicious.