This rainforest understory palm from Southeast Asia consists of a
number of closely crowded stems up to about 30 ft (9 m) tall and 3Ð4
in (8Ð10 cm) in diameter, nearly always with a thicket of sucker
growths at the base.
The fronds are rather erect, up to about 8 ft (2.4 m) long, with
widely separated leaflets.
The flowers and fruit appear in succession throughout the year.
It is the most widely grown species for ornament.
Cultivation: Fishtail palms originate in very moist tropical
rainforests and require sheltered, humid environments, but most will
tolerate a surprising degree of cold as well as poorly drained
They are easily propagated from seed.
Edible Parts: The chief food in this palm is the starch
stored in large quantities in its trunk. The juice from the fishtail
palm is very nourishing and you have to drink it shortly after
getting it from the palm flower shoot. Boil the juice down to get a
rich sugar syrup. Use the same method as for the sugar palm to get
the juice. The palm cabbage may be eaten raw or cooked.