natural herbs
Cabbage Palm
Livistona australis

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• Latin names
• Common names

Herb: Cabbage Palm

Latin name: Livistona australis

Synonyms: Corypha australis, Livistona inermis

Family: Palmae

Edible parts of Cabbage Palm:

Young unfolded leaves - raw or cooked. The young and tender leaves are eaten like cabbages. The young leaf buds are often used but, since the plants are unable to produce side-shoots, this effectively kills the plant.

Description of the plant:

Habitat of the herb:

Moist sheltered localities, usually near the coast, especially in eucalyptus forests.

Other uses of Cabbage Palm:

The leaves are used for thatching and making hats. They are large and fibrous and can also be used for making baskets, bags, nets etc.

Propagation of the herb:

Seed - sow in early spring in a warm greenhouse, using deep containers in order to avoid root constriction and plating two seeds in each container. The seed of this species has a longer viability than that of most palms. If necessary, thin the seedlings to the best plant and grow them on in the greenhouse for at least two years. If trying them outdoors, plant them out in the summer and give them some protection from the cold for their first few winters.

Cultivation of Cabbage Palm:

Moist sheltered localities, usually near the coast, especially in eucalyptus forests.

Medicinal use of the herb:

None known

Known hazards of Livistona australis:

None known

Plant information taken from the Plants For A Future.