🌿 Morphology
🌞 Growing conditions
🌍 Origin and family
🌾 Uses
Warning: Despite the care taken in writing this sheet, it is essential to cross-reference sources before using or consuming any plant. When in doubt, consult a qualified professional
Permaculture uses
The young, unopened male inflorescences are considered a delicacy, typically cooked and eaten in salads or other dishes. The heart of the palm can also be harvested and eaten, although this practice is not sustainable. The plant's shade tolerance makes it a useful understory plant in food forests. Additionally, the elegant form makes it suitable for ornamental use within a permaculture system.
Permapeople description
Chamaedorea tepejilote, also known as the Pacaya palm, is a palm native to southern Mexico, Central America, and Colombia. Its unopened male inflorescences are eaten as a vegetable, known as pacaya.
Botanical description
Chamaedorea tepejilote is a species of palm native to Central America, specifically Mexico, Belize, Honduras, and Guatemala. It is a slender, slow-growing palm typically reaching heights of 6-10 feet. The stems are cane-like and often clustered. The leaves are pinnate (feather-like) and arching, usually a deep green color. Male and female flowers are borne on separate plants (dioecious). The male inflorescences are branched and contain numerous small flowers. The female inflorescences are less branched. Fruits are small, round, and turn black when ripe. It thrives in shady, moist environments.
Companion planting
Chamaedorea tepejilote thrives in the shade, so it can be planted under taller trees in a food forest. It can also be paired with other shade-loving plants. No specific unfavorable associations are widely documented.
Propagation methods
Propagation is typically done by seeds. Seeds should be soaked in warm water for 24-48 hours before sowing. Fresh seeds germinate more readily. Division of offshoots or suckers is also possible, although less common.
History and traditions
In Central America, particularly in Guatemala and Mexico, the unopened male inflorescences (pacaya) have been consumed for centuries as a traditional food source. They are often prepared in various dishes, representing an important cultural and culinary aspect of the region. Some traditional medicinal uses have been recorded, though specific details are limited.
Usage calendar
Flowering time varies depending on location and climate but generally occurs in spring and summer. Harvest of the male inflorescences typically takes place during this same period. Planting is best done during the rainy season. Pruning is minimal, primarily to remove dead or damaged fronds.