Hamunyera Mathias, born on July 7, 1966, and currently living at Katope Komugoro, is a well-respected community leader and chairperson of the Korakunya Corporation. He recently shared how he harvests Devil’s Claw, a plant long valued in traditional Namibian life, right from his home garden.
According to Mathias, the Devil’s Claw seeds are found inside the thorn-covered fruit of the plant. Once cracked open, they reveal small black seeds. He explains that it’s best to remove the seeds from their thorny shell before planting them, as this helps them grow more easily.
“If you sow the whole fruit, it might struggle to come out,” he says.
He emphasizes that when planting, one should scatter plenty of seeds, not just a few. This is because not all seeds will survive or sprout, especially if the conditions are harsh or inconsistent. Water is also very important at this stage, the seeds need enough moisture to begin growing strong.
Patience plays a key role in the process. Mathias explains that once the Devil’s Claw has been planted, it takes two to three years before the roots are ready for harvesting. Unlike many crops that give quick returns, this one demands time and close observation.
When the time to harvest comes, Mathias doesn’t simply pull the plant from the ground. Instead, he digs a wide hole around the base of the plant. This careful method ensures that the roots are removed without being broken or damaged.
If he finds that the root is still too young, perhaps too thin or underdeveloped, he covers the hole again and allows the plant more time to grow. But when the root is mature enough, he gently removes it and immediately replaces it with new seeds to keep the cycle going.
Once harvested, the work continues. The roots must be cleaned properly before being cut into small pieces. Mathias warns that cutting the root into large chunks can lead to rotting, especially when it’s stored or dried.
“If one piece rots, it can spoil the whole batch,” he notes.
To avoid this, he makes sure the pieces are small enough to dry quickly and evenly. After drying, the Devil’s Claw is ready for whatever purpose it is needed, whether for personal use or sale.
Through his careful and traditional approach, Hamunyera Mathias not only maintains a sustainable harvest but also preserves a valuable part of local heritage. His method reminds us that harvesting isn’t just about the end product, it’s about knowing the land, respecting the plant, and doing things the right way from beginning to end.
