Vula i Sevu
A Celebration of First Harvest and Timeless Fijian Traditions
Yes, we know—it’s already mid-February, and by Western calendars, that might mean we’re “late” in sharing this. But time in Fiji has never been dictated by rigid dates on a page. Instead, life moves with the rhythms of the land and sea, guided by the cycles of the moon rather than the ticking of a clock.
February marks Vula i Sevu, the most significant time of the year in Fiji’s traditional lunar calendar. As the first yams are pulled from the earth, an ancient ritual unfolds—one that speaks to the deep connection between the land, its people, and their way of life.
The Gift of the First Harvest
In the days of old, yams weren’t just food—they were symbols of prosperity, respect, and community. The isevu, or first harvest, was ceremonially presented to chiefs as an offering of gratitude. This wasn’t merely tradition; it was a reflection of Fijian values—acknowledging that all blessings, especially those from the land, must be shared before they are enjoyed.
Yams were then stored in lololo (elevated storage houses), an age-old food preservation method that ensured sustainability before modern refrigeration.
Why Does This Matter Today?
The wisdom of our ancestors holds lessons for modern life, whether you’re a traveler, sailor, or local foodie.
For food lovers: This is the best time to indulge in fresh yams! Visit Savusavu Market or try a yam-based dish at Captain’s Table.
For yachties & travelers: Looking for an authentic Fijian experience? Witness traditional farming practices, explore eco-tourism sites, or enjoy a meal prepared with seasonal local produce.
For sustainability advocates: The Fijian approach to harvesting and storing food was a masterclass in reducing waste and ensuring food security—principles that resonate strongly today.
Sailing & Seasons: What Yachties Should Know
With Vula i Sevu marking the height of the wet season, yacht owners should take note of shifting winds and rainfall patterns. February is a time of abundant fishing—species like malevu and voro are in season—so it’s an excellent month to enjoy fresh seafood from local fishers.
A Tradition That Lives On
Even today, many rural communities follow the lunar calendar for planting, fishing, and living in harmony with nature. As climate change threatens food security worldwide, there’s a growing interest in reviving traditional knowledge to navigate an uncertain future.
So, as you enjoy your next bowl of yam curry, roasted dalo, or fresh seafood, take a moment to appreciate the wisdom behind the harvest. The past has a way of guiding us forward.
Have you tried fresh yams in Fiji? Share your experience in the comments!