Lei Maker

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Lei Maker

Basic Supplies for Lei Making

scissors;one good, one junky
thread;preferably strong lei thread
lei needle;but any long one will do
suji or fishing line 20-35 lb
miniature drill;dremmel or other make
attachments and fine sandpaper
jewelers pliars;or other
satin ribbon;1/4 to 1/8in. (various colors)

Ti also known as ki leaf is very special to the Hawaiian culture, both old and new. It was one of the canoe plants, the plants that were brought by Polynesian settlers. The kahuna's used (and still do) ti leaf in religious ceremonies, believed to ward off evil spirits. The ti was the sacred symbol of the gods. In old Hawaii, ti was planted around the entire house to keep out the evil spirits.

Though ti is not edible it has many uses. The leaf can be used to roll up fish or meat much like tin foil and baked or steamed. The center stalk (bone) can be rolled and weaved into rope or cord, a few pieces tied together create a basket for food or lei giving. Ti is also used in hula skirts as well as modern lei. Ti leaf is versatile as decor, flower arrangements, doilies, and yard plantings.

Ti stalks are simple to root and grow into healthy thriving plants requiring minimum of care. They require frequent watering and are best grown out of direct sunshine and not too windy conditions. Ti comes in a variety of colors, the green ti has a very large leaf and is the most versatile. Fancy ti come in a variety of red, maroons and mixtures of green, reds and pinks. These hybrid's generally have a smaller leaf and the deep red ti can stain clothing if used in a lei. The color variations are also caused by too much or not enough sun. If placed in direct wind, the ti leaves quickly become shredded.

Ti leis can be frozen or refrigerated over and over, to be used the following day and look as fresh as the day it was picked. There are few plants anywhere in the world that can boast this.

Prepping Your Ti

The process required before making the lei is simple but time consuming. It is a good idea to prepare quite a bit in advance. Once cleaned, deboned, and frozen - the ti can remain in the freezer till needed. Or ironed and chilled. Be patient with these directions. I have never written them out, most lei methods are taught. I am not the most patient of ti leaf lei makers, my children are much better at it than I. The ti must be tightly twined or will unravel, and it is important to space each twine even or the lei will become lop-sided. I will eventually draw pictures to explain the entire process , for now directions will have to do.

You will need only the top two on the list of supplies for this project.

Ti leaf is cut off the plant and rinsed.
The center 'bone' is removed (deboned).
After deboning, there are now 2 somewhat soft lengths of ti leaf.

These lengths are still too crisp to be used for a lei. (but are perfect to wrap fresh fish or meat and baked) There are quite a few ways to make the crisp leaf soft enough for twining.

Freezing

Lay 10 or so lengths flat on top each other then roll the whole pile.
Wrap with a band, tie or with another length of ti and place in freezer.

Freezing for a day or so will make them pliable and bring out the rich green.

Defrosting requires a day or so for the retained moisture to evaporate, unroll and lay out. Too wet ti, will quickly become a sticky mess that is difficult to work.

Ironing

Ironing each leaf on med or low setting, will quickly soften the leaf. This is a great method when you are in a hurry or have not prepared in advance.

Your Ti Lei

To start the lei, pick up a leaf and twist it once in opposite directions. Wrap this center loop to your big toe (it sounds silly but is handy) or hold it in your teeth.
With a peice of soft ti in each hand, wrap each length around each other rolling as you move down the lei. Counter clockwise or clockwise as long as it remains the same throughout the entire lei, twist the rolled ti over and under each other.
As you twine the soft leaf around each other it shortens, pick up another length of ti, and twine it into the lei, with the same wrapping and roll method. This is the tricky part (and even harder to write) the natural pointed end will usually stick out (about an inch) or you may roll it into the previous section disguising the length. But for a beginners lei, leave it sticking out, with one hand pick up new length (natural pointy side up) pinch it between thumb and fore finger around the end of the previous strand, roll and twine. The next twine should secure that peice. Stop! Hold that tight!
Grab another length and do the same to the other side. I generally work clockwise and being right handed, do the adding of another length with my right hand, transfer to the left with a quick twine; add another length and twine. I also generally hold it in my teeth so am working it down away from my body, with the toe method the lei will work towards you body and may be easier to see work in progress.
This is very rough directions, and I will work on it as I can. For now Makai! (very good!) and keep practising. If you dont have ti, purchase rafia from a craft store and practise making twine. Somewhere later in these pages, I will give you another craft that it will be used.

One note of caution. If you are arthritic this may not be a good lei to make. It does come with the danger of cramped fingers, green teeth and or a numb toe. 8/98