PLEASE NOTE THAT THIS ISSUE IS AVAILABLE FOR PRE-ORDER ONLY!
ANY PRODUCT ORDERED FROM THIS ISSUE WILL NOT BE DISPATCHED UNTIL THE OFFICIAL ISSUE DATE 6TH MAY!
Foraging is the practice of gathering wild food. Hundreds of edible plants grow in Aotearoa New Zealand, and foraging offers a fun and rewarding way to connect with nature.
It’s important to forage safely only pick plants you are sure you can identify using multiple sources (it’s best to leave mushrooms to the experts!); avoid sites that may be polluted, private property and reserves; and to keep it sustainable, take no more than one-third of a plant.
With artwork illustrated in beautiful detail by Erin Forsyth, this stamp issue features plants that are easily identifiable and commonly found throughout the motu.
Single $2.90 'Kawakawa, Piper excelsum' stamp
Kawakawa is a shrub endemic to Aotearoa New Zealand. Its heart-shaped leaves offer a uniquely spicy flavour, with holes made by the looper moth identifying the tastiest. The plant is a taonga (treasure) to Māori, and there are special tikanga (customs) that guide people to harvest leaves without damaging the plant. It is also used for medicinal purposes, and in summer the female plant produces delicious orange fruit.
Single $4.90 'Watercress, kōwhitiwhiti, Nasturtium officinale' stamp
Watercress is a leafy, vibrantly green plant found growing along the edges of streams and lakes. Full of vitamins, minerals and antioxidants, it has a rich peppery flavour in both the leaves and white flowers and is a popular addition to boil-ups and eaten raw in salads and sandwiches.
Single $4.20 'Bladder kelp, rimurimu, Macrocystis pyrifera' stamp
Recognised as one of the fastest-growing plants on the planet, bladder kelp or rimurimu is a beautiful, ornate floating seaweed. It is one of the most versatile of our edible seaweeds and offers a strong umami flavour to dishes.
Single $5.80 'Wild fennel, whiwhi, Foeniculum vulgare' stamp
Wild fennel is distinctive of the drier areas of the motu, growing largely in coastal regions. It has a strong aniseed-like taste, and the whole plant can be used, from the root to the stem. Introduced from Europe, it is now widespread around much of Aotearoa New Zealand.
