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Herb Highlights: Kava

Herbs & Herbalism

Introduction

Kava is a traditional medicinal plant from the South Pacific. It originated either on the island of New Guinea or Vanuatu¹, but no one knows for sure. Currently, it grows on many islands in Oceania.

The scientific name for the kava most popularly used today is Piper methysticum. Actually, this cultivar is sterile, cultivated by Pacific Islanders from the original, Piper wichmanii¹. Kava’s active chemical compound is the kavalactone¹ and is concentrated mostly in the roots². Furthermore, the roots are the traditional, and current, plant part that makes a drink that has a calming effect. In fact, studies have shown kavalactone has a slight effect on reducing anxiety³.

Kava and Climate

Kava grows in moist, forested areas at a low elevation¹. The plants are harvested around four years old for their roots² and rely entirely on humans for cultivation¹. That said, the age range for harvest can be anywhere between 2 and 7 years.

Today, kava still mainly grows on the islands of the Southern Pacific. Further, El Niño causes droughts during the normal wet season⁴ and La Niña has the opposite effect, increasing rainfall and storms⁵, which can cause crop destruction¹. The last time there was neither El Niño nor La Niña was 2013, meaning that 7-year crops planted in 2013 survived either drought or storms every year or both in a year.

Kava Caution

Kava had been banned in several countries, including Canada, due to liver-related injuries and death⁶. Though Canada lifted the ban in 2012, Kava remains regulated in many countries². Those with liver issues or taking other drugs that affect the liver should consult a health care provider before taking Kava in any form. To that end, consumption of Kava with alcohol can increase the risk of liver damage and should be avoided³.