1. Preparation:
* They used a special tool called a kō (flax-cutting knife) made from obsidian or hard wood.
* The kō had a curved blade, allowing them to cut the flax stalks close to the ground without damaging the root system. This ensured the plant could regrow.
2. Harvesting:
* They would carefully select the mature flax plants with strong, healthy leaves.
* Using the kō, they would cut the flax stalks at the base, leaving the leaves intact.
3. Processing:
* The harvested stalks were then bundled together and taken to a designated area for processing.
* They used various tools and techniques to separate the fibres from the woody core, including:
* Tukutuku: A wooden mallet used to beat the stalks and loosen the fibres.
* Hako: A small basket used to hold the stalks while being beaten.
* Kakahi: A flat piece of wood or bone used to scrape the fibres from the stalk.
* Pito: A small knife used to trim the fibres and remove any remaining woody material.
4. Drying:
* The processed fibres were then spread out to dry in the sun.
* Once dried, they could be stored for later use.
Important Considerations:
* The Māori had a deep respect for the environment and sustainable harvesting practices.
* They would only harvest flax from certain areas at specific times to ensure the plant could regenerate.
* This careful management allowed them to maintain a healthy and abundant supply of flax for generations.
The Māori's traditional flax harvesting techniques were not only efficient but also environmentally conscious. This approach reflects their deep connection to the land and their understanding of the natural world.