Pua 'ala, or Ālula Campanulaceae Endemic to the Hawaiian Islands (Moloka'i only) Endangered Oʻahu (Cultivated)

Hawaiians of former times in Wailau Valley, Molokaʻi cultivated pua ʻala around their homes to enjoy the sweet fragrant flowers.

One older source (Charles Gaudichaud,1819) states that Hawaiians "used all fragrant plants, all flowers and even colored fruits" for lei making. Red or yellow were indicative of divine and chiefly rank; purple flowers and fruit, or with fragrance, were associated with divinity. Because of their long-standing place in oral tradition, the fragrant yellow flowers ālula were likely used for lei making by early Hawaiians, even though there are no written sources.

Botanist Otto Degener notes: "Brighamia, called by various natives puaala, alula, ohaha, was eaten raw as a supposed remedy for consumption and various other diseases."

Today, residents of Kalaupapa are said to still cultivate pua ʻala in their gardens and use the leaves as an edible vegetable.