Carludovica palmata aka Panama Hat Palm

Carludovica palmata is an evergreen perennial in the Cyclanthaceae family. Common names include Panama hat plant and toquilla. It looks like a palm but belongs to another family. Its native range runs from southern Mexico to Bolivia. It grows in wet tropical forests, both lowland and mountain. It also occurs in clearings and areas of forest regrowth. Its habitat lies below about 2,625 feet [800 metres].

The plant has no above-ground stem and forms leafy clumps. Its large leaves spread out in a fan shape. One height entry gives about 6.6 feet [2 metres]. The broader description records 3.3–13.1 feet [1–4 metres]. The evidence does not separate garden heights from wild heights. Growers raise it as an ornamental for its bold leaves. Small white female flowers appear on the fruiting cone. The fruit has red pulp with a mildly sweet taste.

This species needs warmth and a steady supply of moisture. It grows best where daytime temperatures reach 24–32°C. The reported tolerance range extends from 12°C to 37°C. It can grow in full sun but prefers shade. It also grows well beneath the cover of trees. Give it fertile soil that stays moist but drains well. Its preferred soil pH is 5–6. It can tolerate a wider range of 4.5–6.5. These needs suit the warm, wet forests of its native range.

The leaves provide material for Panama hats made in Ecuador. Despite their name, these hats do not come from Panama. Makers use narrow strips cut from very young leaves. These strips are strong, flexible, and resistant to wear. Other products include small bags, mats, and cigar cases. Growers can raise plants from seed or from suckers. Seed-grown plants take about seven years to yield their first leaves. Plants raised from suckers can yield leaves after about eighteen months.

Several parts have recorded food uses, though the fruit poses a hazard. People eat young leaves and shoot tips raw in salads. Reports compare their taste with that of asparagus. The inner parts of lower leafstalks are also eaten. Roots may be eaten raw or cooked as greens. Young flower clusters have recorded food uses as well. The fruit contains calcium oxalate crystals despite its sweet pulp. These can cause a sharp, needle-like feeling in the mouth. Recorded food use should not be read as proof of safety.