What are your favorate edible or useful palms? i want more for my greenhouse and for some reason is just obsessed with useful palms. i have acai, coconut, areca, king and a date already. thank you!

My favorite edible palmate palms is Buriti (Mauritia flexuosa).  Its fruit is edible, has a high vitamin C content, and used to make juice, jam, ice cream, and a fermented "wine".  An oil high in vitamin A is extracted from the pulp and is frequently used to treat burns because of its soothing qualities. The inflorescence buds are eaten as a vegetable, and the sap can be drunk fresh or fermented (palm wine).

My favorite edible pinnate palms are the Peach Palm (Bactris gasipaes) and Pindo Palm (Butia odorata).

The fruit of Salak (Salacca zalacca) is quite tasty.  I've only eaten it on Java, where it is grown on sizable plantations.  Salak is smaller than coconut or date palms, so maybe you could grow it in a greenhouse.

Supposedly the Maori people ate the immature spadix of Rhopalostylis.  I tried one of mine, but it was quite insipid.  Extra virgin olive oil and balsamic vinegar helped a lot !

 I also eat the apical meristem tissue when I remove a palm,  Rhopalostylis is OK and Howea is good. 

Nyphma fructans is great, euterpe oleraceae are also used in many drinks and high in anti oxidants commonly known as alai berry fruits

 

Borassus flabellifer is widely used in SE Asia. The fruit is found in desserts like "chè" in Vietnam. The sap from the flowers is made into the iconic butterscotch-ey palm sugar used in Thai cuisine. 

People underestimate how tasty Butia odorata fruit can be. I was eating a lot over the summer. It’s like a sour-ish apricot 

Coconut!

Then Euterpe then Butia 

They all make me happy! Useful enough in my book.

On 11/28/2024 at 10:49 AM, Xenon said:

Borassus flabellifer is widely used in SE Asia. The fruit is found in desserts like "chè" in Vietnam. The sap from the flowers is made into the iconic butterscotch-ey palm sugar used in Thai cuisine. 

I want one but it’s expensive to get so I’m waiting till I can move to somewhere tropical.

Butia yatay (IMO prettier fruit color than B. odorata)

Linospadix monostachya with its sweet rose petal flavours. Even better tasting in habitat.

One that could fit in a greenhouse is Chamaedorea pochutlensis, fronds are cultivated in Mexico and sent to the United States to make the color/ink of the US dollar bills since like 40 years ago. The fronds are very valuable, they can cost $10 pesos each (Half a dollar).

https://boazabel.medium.com/edible-palms-an-introduction-to-palm-fruits-8073481f1c03
For cookies I like Jubaea but it needs to be grated after you remove the shell.  . I have eaten the fruit on very ripe Brahea Guadeloupe , Queen palms ,Canary and  Washingtonia , all kinda taste like dates , not near as good but if you didn’t have any other source of sugar they might taste better.  We are spoiled by corn sugar in everything we eat , whether we want it or not. Sugar isn’t the easiest thing to forage. 

On 11/30/2024 at 11:42 PM, idontknowhatnametuse said:

One that could fit in a greenhouse is Chamaedorea pochutlensis, fronds are cultivated in Mexico and sent to the United States to make the color/ink of the US dollar bills since like 40 years ago. The fronds are very valuable, they can cost $10 pesos each (Half a dollar).

Do you know where I can find seeds or a plant very interesting.

8 minutes ago, mrjc said:

Do you know where I can find seeds or a plant very interesting.

You could ask someone from California, there are some very old C. pochutlensis clumps in the Huntington Botanical Gardens. Just make sure to be patient if you get them, seeds took 1 year to sprout for me. You could also travel to Puerto Vallarta and go to the Vallarta Botanical Gardens, C. pochutlensis occurs naturally in that area, that's where I got my seeds from.

This one has potential for me…