Just like everything you "need" is found within you, much of what you "need" to sustain you as a food source -- "lays in waiting" in your personal environment, no matter where in the world you live.

In the Western world, particularly in the United States, many of us see food daily and don't recognize it. Such is the case, in the warmer climate portions of the U.S. -- where palm trees are standard landscaping decoration.

So popular are they, that in some states, there is a chronic problem of thefts of palm trees. Palm trees come with hefty price tags and the temptation to steal them and resell them, is a big underground business. Living in Central Florida, this phenomenon is not unusual.

Palm trees also have a surprise, because many of them are edible food sources both in times of emergency, and as a daily food source outside of the U.S. It's time to take a new look at one of earth's most recognizable trees.

For those of you who don't know, most of the palm trees seen here, are not native to the state of Florida. It's also not well known that not all palm trees are "trees," as some are cycads. Since both of these points aren't well known facts, it stands to reason that most people do not know that tropical plant foods, including palm trees -- are great sources of edible plant foods. If you live in an area where palm trees are found, you will not have to worry about starving in a time of disaster.

Ask most people about palm trees and they'll also tell you that coconuts grow on them. A few may concede that dates grow on palm trees. The average American, however, hasn't got a clue as to what other palm trees are edible or how many different types of palm trees exist. Nor, can they tell you what the various non-food uses are of the palm. I have deliberately not included a discussion of Coconut palms, Cabbage palms, or Date palms in this hub. It's time to broaden some food horizons.

Palms are native throughout the tropical world, and generally are found in the most numbers around the equator. They grow in all sorts of areas, vary in that they can vary in variety from tall trees to merely shrubs and vines. Now, maybe some of you are thinking everyone knows palm trees have edible fruit, they have coconuts. While true, the coconut palm isn't the only incredibly edible palm.

While it isn't likely that any of us will be stranded on a tropical island, it is important to know that in a matter of survival, palms are one of the best sources of plant food for the inexperienced individual seeking food. Palms contain drinkable sap, and have edible fruits. Additionally, the buds or starchy cores within many of the trunks are also excellent food sources. Almost without exception, the terminal bud or growing point of most palms is edible either cooked or raw.

To locate the terminal bud, simply look on the tip of the trunk, and you'll see that it is enclosed by the frown of leaves or sheathing at the base of the leaf stem. The rule of thumb is that they are completely edible as long as they don't taste bitter.

Like many plants and trees, the sap of palms is both drinkable and nourishing. Additionally, the fruits of palms of many are completely edible, but it is important to understand that the fruits of some palms are not edible -- learn the difference.

Palms have a tremendous amount of starch stored in their trunks, however, without an axe or machete, this food source is almost unobtainable.

The Nipa palm looks like a stemless coconut palm. It has long leaves rising in typical palm like tufts from the rootstock. It grows to be about fifteen feet tall. In bloom, it has short, erect flowers that have a cluster of seeds that are also edible while young and tender. They are said to taste somewhat like coconut meat.

Like many plants, the Nipa palm has a variety of local "names" -- so depending on where in the world you are, you may find it called:

• Attap Pam (Singapore)
• Nipa Palm (Philippines)
• Mangrove Palm (Indonesia and Malasia)
• Dừa Nuớc (Vietnam)
• Gol Pata (Bangladesh)

Note: Other spellings Nipah and Nypa.

This type of palm is found growing only in brackish waters, mangrove swamps, and tidal marshes. The flower stems provide an edible food source of sugary sap. The cabbage of this palm is completely safe to eat.

There are many other uses for the Nipa Palm, some of them are:

• It is an endangered species in Singapore.
• It is the source of an alcoholic beverage called “Tuba”
• It is the source of a pure vinegar known as “Sukang Paombong” in the Philippines.
• It is the source of a Chinese dessert known as “Attap chee.”
• It is a source of hog food.
• Some indigenous peoples use it in place of tobacco.
• It is a source of fermented ethanol.
• It’s leaves have been used both for thatching houses, and for bouncy in floating on water.

Sago palms are the most like palm to be found here in Florida and many other parts of the world, especially the lowlands of Malaysia and throughout Southeast Asia. They are generally found in fresh water swamps, along streams, likes and rivers.

That said, it is absolutely important for you to understand that there are two types of Sago palms. One is edible and the other is poisonous. First, let's talk about the one that is edible. It is the Sago palm known scientifically as Metroxylon.

Like most palms, this kind of Sago palm contains starch in mature trees that are not flowering. Since getting at the sap would involve cutting down the palm, it is only recommended for a food source in an emergency. To do so, the palm would be:

• Cut down
• The outside hard shell removed
• Core is then sliced into small fragments
• Then boil these or wrap them in leaves and bake
• Chew the starch out

Additionally, the pith can be made into a flour by crushing it, washing and straining it through cloth to remove the fiber.

The terminal bud, like in many palms can be cooked and eaten. Also, from this type of Sago palm, a flour is made that is pure carbohydrate, with very little other nutritional value.

Generally, it is a baked food in the form of a bread, a paste, or a pancake. Some make a plum pudding from it, some cooks use it as a gravy thickener. In Asia and India, Pearl sago is made from it. and it is popular for use in many recipes.

The other Sago palm, the highly poisonous variety scientifically known as Cycas revoluta, is the most common Sago palm sold in the U.S. This palm is actually a cycad. Cycads are evergreen seed plants, with a large crown of compound leaves and fat trunks. They are often mistaken for palms.

The seeds are highly toxic and the rest of the plant is also not safe to eat. Many dogs have died from chewing on this plant across America.

The Sugar palm, scientifically named Arenga,is a common palm in throughout Asia, Malasia, Indonesia, and the Philippines. Usually, it is found more interior than other types of palms. It grows typically to around thrity-five feet and has a dense top of crown leaves. It is known by a variety of local names:

• Arenga palm
• Areng palm
• Black fiber palm
• Gomuti plam
• Aren
• Irok
• Kaong

The terminal bud is considered edible, but should only be eaten with caution and as a last resort. The most edible part of this palm is the sugary sap, which can be collected by butting the flower spikes. The mature fruits are often canned. However, the raw juice and pulp are acidic and burning, and should not be consumed without cooking.

In some parts of the world it is considered rare, but not endangered. However, it is an important food source for endangered species. In India, it is a sugar known as gur, and also made into both vinegar and wines. Another use of the Sugar palm is ethanol. Additionally, the black fibrous portion of the base of the leaf stalk can make an excellent material for fishing lines and cord.

This huge fan-leaved palm is only found in tropical Asia. It is primarily found in:

• India
• Malaysia
• Indonesia
• Philippines
• New Guinea
• Australia (northeastern)

The leaves alone can be as big as nine feet in diameter. The edible part of this palm is found in the pithy portion of trunk in the form of starch. However, due to the fact that the outer shell is thick and hard, it is difficult to obtain.

The good news is that the sap is sugary and the buds are edible.

Other uses for the Buri palm, is in its leaves and leaf stem fibers, which have in past years been used for making cord, fishing line, and rope. It is also used in making:

• Attache cases
• Bags
• Decorative pillows
• Hats
• Screen dividers
• Slippers
• Table accessories
• Wall paper
• Window blinds

The Piva palm is native to regions of tropical Central and South America. It has a slender trunk, can grow up to forty feet tall, and is easily recognized by it's distinctive alternating light and dark bands or spines.

The edible part of this palm is found in it's mature fruits, which are red or yellow and grow in huge clusters. They can be eaten boiled or roasted. It's said that they taste like sweet potatoes or chestnuts. The fruits are considered delicious.

Found in forested regions of the Guianas and Brazil, these palms have fruit that can be chewed and eaten.

The oily kernal found inside the pulp is edible, although not considered great eating.

The fruit itself, is smooth, dark purplish in color and about an inch long.

The Assai (Acai) palm is found in South America and grow almost in a forest like cluster. Primarily found in Brazil, this hugely popular berry and drink here in the U.S. -- is surprisingly not widely known, as coming from a palm. The terminal bud is also edible along with the ever popular fruit.

They prefer swampy places, along the banks of rivers, and nearer salt tidal basins. They can grow to the height of forty feet, although they are somewhat slender, about the side of a human arm in diameter.

The edible portion of this palm is in the fruit when the soft purple pulp is mature.

The Rattan palm (Calamus) come in a lot of varieties. They are climbing plams, with smooth and narrow reed-like stems. Most are native to Asia, Malaya, and the Southwest Pacific islands.

Food source wise, the terminal buds of all species of this palm are edible. In some the swollen base of the bottom, does have some starch, and can be used much in the manner of the Sago palm. It can be eaten fresh or pickled. In past times, this palm was taught as a survival technique for obtaining safe drinking water, by draining lengths of the stem.

Other uses for the palm are for fashioning cord, fishing line, and rope.

There are way too many edible palms to discuss, however, here is a short list of some of the more noteworthy ones:

• Macaw palm(Acrocomia aculeate) -- Found in Costa Rica, Dominican Republic, and Martinique) Leaves are a common vegetable, seed is sweet, fruit is bitter but edible. A common use is wine.
• Jauari palm(Jauari) -- Found in Brazil, Columbia, Guyana, and Venezuela) this is an edible palm heart.
• Chocho palm -- Found in Guatemala, San Salvidor, and Mexico, the shoots, flowers, and heart are all edible.
• Murumuru palm-- Found in Bolivia, Brazil, Colombia, Ecuador, the Guianas, and Venezuela), this palm’s fruit is considered a juicy delicacy with a sweet flavor.
• Canary Island Date palm-- Found only in the Canary Islands, the fruit of this palm has been eaten for centuries and also used as animal food. The condensed sap is also made into Miel de Palma, a food source similar to maple syrup.
• Mexican Sabal palm -- From in Mexico and Southern Texas, the shoots, fruit, and the heart of the palm are all entirely edible.

First A Warning! -- The information provided in the hub is for educational purposes only. Be sure you have properly identified a wild edible plant BEFORE you consume it.

Remember that some palms, like the Sago palm have look-a-likes, that are poisonous.

Additionally, you can be allergic to some edible plants, just like you can be allergic to foods that others can consume safely. If you at all unsure, just eat a little at first.

Bottom line -- you are 100% responsible for proper plant identification, and thoroughly researching the plant you are considering eating.

Finally -- I'm not advocating you kill a palm tree just to experience eating one. I'm much more interested in opening closed food minds, into being knowledgeable about foods that aren't generally found on the shelves of our generic American grocery stores. Also, remember in terms of a plant being edible, that doesn't always translate to a plant tasting good.