Borassus flabellifer – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

Show less

Native Continent

Asia-Tropical

India, Sri Lanka, Papua New Guinea, Indochina, Myanmar, Thailand, Indonesia, Malaysia,

Natural Habitat

Edible Uses

Fruit - raw or cooked. The immature fruits are pickled. The tender flesh of young fruits is cooked in curry. The ripe fruit has a yellow edible pulp with a distinctive aroma. The mature fruit is soaked in water, after which the wiry fibers are extracted, the yellow pulp mixed with rice starch, this is then folded inside a banana leaf and later steam-cooked. The fruit is a globose to subglobose drupe, 15-20 cm in diameter, produced in large clusters on the tree. A sugar-rich sap is obtained from the inflorescence. It is obtained by first tying the developing inflorescence together to prevent it opening, then beating it daily for several days with a wooden mallet. After a few days, a slice is cut daily from the end of the inflorescence and, almost a week later, the sap begins to flow. This can continue for several months so long as a fresh slice is removed each day. Up to 20 litres of sap can be obtained each day from larger trees. The juice can be drunk, or concentrated by evaporation to form a sweet syrup or a solid palm sugar known as jaggery. The soft upper 10 metres of the trunk contains some starch, which may be harvested in times of food scarcity. Immature, jelly-like seeds. The young solid or gelatinous endosperm of the seeds is eaten fresh or in syrup. Sprouted seedlings - peeled and eaten raw or cooked. They can be sun-dried for later use. They may be slightly toxic, but are considered a delicacy in some areas. A salt is made from the leaves. Apical bud. Eating this bud effectively kills the plant since it is unable to produce side branches. Inflorescence - cooked. Added to soups and curries.