Hawaiʻi's diverse edible plants, from native kalo (taro) and ʻulu (breadfruit) to introduced fruits, vegetables, and herbs, are vital for food sovereignty and sustainability. With Hawaiʻi currently importing 85-90% of its food, local cultivation strengthens resilience, reduces carbon footprint, and preserves cultural heritage. Re-embracing traditional agroforestry and permaculture empowers communities, ensuring long-term food security and a healthier 'āina for future generations.