Today I planted orchids on a coconut tree I just killed. We planted this coconut about 5 years ago. We were given a “Dwarf Samoan” coconut seedling and it turned out not to be so dwarf after all which is a common mistake.
Although it was finally starting to flower, the coconut took up way too much precious space and the root system can spread far and wide. We also don’t want this tall coconut to cross pollinate with our true dwarf coconuts which are finally starting to flower too. This palm was around the size where I could cut it down myself with a ladder and a sawzall. It could become a real headache later.
I decided to keep the stump relatively tall so that it can be a semi permanent fixture in the orchard where we can plant a bunch of orchids on. I planted a vanilla vine in one of the armpits, and a honohono orchid at the very top where I cut. I’m planning on stuffing it with more orchids later.
I did harvest the heart of the coconut palm since this doesn’t happen every day. The heart is the white center core in the top part of the palm. They call this the millionaire’s salad. You can eat it raw or cook it in stir frys and stews. The part that is closest to the center and base is soft with a subtle crunch and it has a slight coconut flavor to it. The developing young leaves look something like angel wings or like office window blinds and it is heavenly to eat. The thicker parts have a similar texture to bamboo shoots. We ended up with three 1 gallon bags full of heart. We’re gonna make some salads and stew with this thing this week to celebrate Julia’s birthday. 🎉 🎉 🎉
Originally posted on 2021-11-15, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.