CABBAGE PALM

COMMON NAME Cabbage Palm, Sabal Palmetto
BOTANICAL NAME Sabal palmetto
HEIGHT 40′
WIDTH 15′
MONOECIOUS
EVERGREEN
LIFESPAN 200 to 300 years
PERENNIAL
COLD TOLERANCE 0° F
SOIL TYPE Wet or dry
WATER REQUIREMENTS Water after planting in ground, and water every day for 2 weeks. Week 3 and week 4, water deeply twice a week. From week 5 forward water deeply at least once a week for the rest of the season. Best results with regular irrigation, at least once per week. Supplement with water during droughts and the hot, dry months to keep your plant lush and thriving. Reduce watering in the Winter when growth slows.
DROUGHT TOLERANCE High
SALT TOLERANCE High
LIGHT REQUIREMENTS Thrives in full sun, tolerates part shade
FERTILIZING Sparingly use a slow-release palm fertilizer with a 3:1:3 or 4:1:6 ratio three times a year, once in the Spring, Summer, and then in the Fall. Halt fertilizing in the Winter, then begin again in the Spring. Do not allow fertilizer to clump, be sure to disperse evenly. Clumped fertilizer can potentially burn roots, potentially harming or killing a plant. Avoid getting fertilizer on the leaves, flowers, stems, and trunk.
FLOWER Creamy white flowers on long branched inflorescence
MONTH OF COLOR Summer
FRUIT Round, black fruit in late Fall to early Winter.
ALLERGENS, TOXICITY AND ANIMALS May induce allergies in certain individuals. Toxic to animals. (Dogs, cats, horses, humans.)
COMMENTS Native to Florida, found growing all over the state. Very hardy palm once established. Excellent wind resistance. The core of the palm that is known as the “heart of the palm” can be harvested, though this kills the tree. Cut off the top 3′ below where the fronds are growing, then cut off the top foot of that 3′ section. The young fronds in the center of that 1′ piece are edible cooked, though are tough. From the lower 2′ section, the outer leaf stems are cut or pulled away. The base of each frond is called a boot, which wraps around the trunk. The “boots” are shaped like upside-down “Y’s”, and get stripped from the 2′ section until the tender, closely wrapped, central core is reached. The core is cylindrical, creamy white, and composed of leek-like layers of undeveloped boots (leaves, really) with the texture of regular cabbage and a nutty flavor can be eaten raw or cooked,
PRICE 12′-20′ $200