Family: Arecaceae

Originating from South America, only one of the eight species of this palm is common in cultivation elsewhere in the world. Because the foliage colour provides good contrast, it is an interesting addition to mixed palm plantings and makes a good specimen tree as well.

Species

B. capitata, wine palm or jelly palm, is so called because of its edible fruits which can be boiled and strained to make jelly or fermented into wine. Rarely growing more than 6-8 m (20-26 ft) high, it can be fairly slow. It has a sturdy, clean trunk and gray-green arching fronds which make it very distinctive. It is an excellent feature palm or contrast when planted with other palms. There are some distinct named varieties of this palm.

B. yatay, Yatay palm, a native of Argentina, may grow 10-12 m (30-36 ft) with its trunk covered in old leaf bases. The fronds are a silvery green.

Cultivation

In areas prone to frosts, grow this palm in a cool greenhouse or conservatory. As a young plant it makes a fine specimen. Grow in a pot of soil-based potting compost and do not subject the plant to direct sun, but provide good light. Outdoors, this palm tolerates full sun from a young age. Adaptable to both dry inland and exposed coastal conditions, it is also tolerant of a wide range of soil types. It does, however, need good drainage. This palm does best if given regular water and fertilizer during the growing season.

Climate

Warmest parts of zone 9 or zone 10.