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In Māori culture, Matariki is the name of the Pleiades star cluster, which was important for agriculture in establishing the correct time to plant crops. There are two explanations of the name Matariki: firstly, mata-riki (small eyes) or mata-ariki (Eyes of God). The constellation is also believed to have been used by navigators.
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Prumnopitys taxifolia, the mataī (Māori: mataī) or black pine, is an endemic New Zealand coniferous tree that grows on the North Island and South Island. It also occurs on Stewart Island / Rakiura (47 °S) but is uncommon there. [2] It grows up to 40 m high, with a trunk up to 2 m diametre.
Matariki – Māori New Year in Te Ara: the Encyclopedia of New Zealand; Matariki: Awaiting their Ascent in Tangatawhenua.com; Matariki Festival; The First Lunar Month (June – July) at NZ Astronomy; Matariki Public Holiday information from the Ministry of Business, Innovation, and Employment "Te Pire mō te Hararei Tūmatanui o te Kāhui o ...
However, human migration has led to the importation of many other plants (generally referred to as 'exotics' in New Zealand) as well as widespread damage to the indigenous flora, especially after the advent of European colonisation, due to the combined efforts of farmers and specialised societies dedicated to importing European plants & animals.
The New Zealand Plant Conservation Network has published a list of New Zealand indigenous vascular plants including all 574 native trees and shrubs. [1] This list also identifies which trees are endemic to New Zealand and which are threatened with extinction.
The three species of kākāriki (also spelled kakariki, without macrons), or New Zealand parakeets, are the most common species of parakeets in the genus Cyanoramphus, family Psittaculidae. The most commonly used name kākāriki is Māori in origin meaning "small parrot" (from kākā ‘parrot’ and riki ‘small’). [ 1 ]
Pikopiko is a Māori word for the young curled shoots of ferns. The pikopiko was one of the foods that was eaten at Matariki feasts. Once harvested, pikopiko can be peeled and washed to remove the bitterness, then steamed, boiled, stir-fried, chopped and added to bread dough, blended with oil and nuts to make a spread or simply used as an attractive and delicious garnish.