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The Arecaceae (/ ˌ ær ə ˈ k eɪ s i. iː,-ˌ aɪ /) is a family of perennial, flowering plants in the monocot order Arecales.Their growth form can be climbers, shrubs, tree-like and stemless plants, all commonly known as palms.
Hyphaene compressa, also known as the East African doum palm, is a palm tree in the genus Hyphaene. It is a tree known for its unique branching, unlike most palms which are not branched. [ 3 ] This palm tree is very abundant in Eastern Africa and is a vital socioeconomic resource to the rural pastoralist and agro-pastoralists there.
Hyophorbe amaricaulis (also known as the "loneliest palm") [2] is a species of palm tree of the order Arecales, family Arecaceae, subfamily Arecoideae, tribe Chamaedoreeae. It is found exclusively on the island of Mauritius , and only a single surviving specimen [ 3 ] has been documented in the Curepipe Botanic Gardens in Curepipe .
Johannesteijsmannia lanceolata is a medium-sized palm that grows in the forest understory with lance-shaped leaves and no visible stem. It grows to a maximum 3.5 metres (11 ft) in height, with the crown of the plant growing to a maximum width of 5 metres (16 ft). [3]
Mature palms are single-stemmed, and can grow well over 20 m (66 ft) tall. The leaves are pinnate, and reach between 3–5 m (10–16 ft) long. The flowers are produced in dense clusters; each individual flower is small, with three sepals and three petals. The palm fruit is reddish, about the size of a large plum, and grows in large bunches.
Bactris gasipaes is a species of palm native to the tropical forests of Central and South America. It is well spread in these regions, where it is often cultivated by smallholders in agroforestry systems or more rarely, in monoculture. Common names include peach palm in English, among others used in South
Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine for deeply layered aroma and flavor, with the jammy yolks of soft-boiled eggs to add extra richness.
The bases of the inner leaves and the young flower clusters were eaten raw or cooked. Food was wrapped in the leaves for cooking, and the old fibrous leaves were used for kete, floor mats, and waterproof thatch for buildings. [3] Nīkau were a versatile material to use in weaving, as the fibres could be used raw without any need for processing. [5]
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