|COMMON NAME |
|BOTANICAL NAME |
|LIFESPAN 200 to 300 years|
|COLD TOLERANCE 0° F|
|SOIL TYPE Wet or dry|
|DROUGHT TOLERANCE High|
|SALT TOLERANCE High|
|LIGHT REQUIREMENTS Thrives|
in full sun, tolerates part shade
|FLOWER Creamy white flowers |
on long branched inflorescence
|MONTH OF COLOR Summer|
|FRUIT Round, black fruit in late |
Fall to early Winter.
|COMMENTS Native to Florida, |
found growing all over the state.
Very hardy palm once
established. The heart of the
palm can be harvested and eaten
raw or cooked, 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 one foot piece
are edible cooked but are tough.
Now concentrate on the lower
two feet or so that you have left.
To remove the heart, which is
the central core, the outer leaf
stems are cut or pulled away.
The fronds have a woody base,
called a boot, which wraps
around the trunk. They are
shaped like upside down “Y’s”.
The “boots” are stripped from
the 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, but
a nutty flavor.
|PRICE 12′-20′ $200|