Title: Heart of palm - Wikipedia
Headings: Heart of palm
Heart of palm
Contents
Names
Cultivation
Harvesting
Nutrition
See also
References

Content: An alternative to wild heart of palm are palm varieties that have become domesticated farm species. The main variety that has been domesticated is Bactris gasipaes, known in English as peach palm. This variety is the most widely used for canning. Peach palms are self- suckering and produce multiple stems, up to 40 on one plant, so harvesting several stems from a plant is not so expensive because the plant can live on. Another advantage it has over other palms is that it has been selectively bred to eliminate the vicious thorns of its wild cousins. Since harvesting is still labor-intensive, palm hearts are regarded as a delicacy. Contents
1 Names
2 Cultivation
3 Harvesting
4 Nutrition
5 See also
6 References
Names
Major local names for heart of palm include palm cabbage or palmetto in Florida and Trinidad; palmito in South and Central America; ubod in the Philippines; coeur de palmier in French;