- The kava kava plant, also known as the asava pepper, awa or yogana plant, was first discovered by tribal Indians in the Pacific Islands. Today the kava plant is grown and harvested in Hawaii, Fiji, Samoa and Tonga. The root was traditionally stewed in water and enjoyed as relaxing beverage by adults and was typically used during ceremonial rites of passage. Some tribes allowed their children to chew on the roots to help calm hyperactive children.
- Kava thrives in tropical conditions with moist, well-drained soil in humid conditions. The female plants flower rarely, and when they are pollinated they produce berries that contain a single seed. It has dark green, heart-shaped leaves and works best as an understory crop. Taller crops are planted over kava plants to provide partial to full shade for these plants to thrive. There are over 20 varieties of kava plants grown throughout the tropical islands.
- Only the root of the kava kava plant is consumed; the leaves and stems of the plant are known to cause liver toxicity in humans. Kavalactones work as the medicinal property in the root of this plant and can help relieve muscle cramps, anxiety and insomnia. The root also contains analgesic and diuretic properties that can help with sore throat, canker sores, gout and arthritis. The roots additionally contain anti-inflammatory characteristics that can soothe bladder infections and an irritable prostate.
- You may find medicinal kava kava in a local herbal or homeopathic store or online. The roots are used to make tea and can be processed into pill, tablet, powder or tincture form. Before taking kava or any muscle relaxant, you should consult a medical professional. Taking herbal supplements like kava may react negatively with other medications. While there is controversy that a high percentage of kavalactones can cause side effects, many Westerners have used kava with 70 percent kavalactones, according to the Gale Encyclopedia of Alternative Medicine.
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