Borassus

Borassus (Palmyra Palm) is a genus of six species of fan palms, native to tropical regions of Africa, Asia and New Guinea. They are tall palms, capable of growing up to 30 m high. The leaves are long, fan-shaped, 2 to 3 m in length. The flowers are small, in densely clustered spikes, followed by large, brown, roundish fruits.

Species

* Borassus aethiopum - African Palmyra Palm (and other names) (tropical Africa)
* Borassus akeassii - Ake Assi's Palmyra Palm (West Africa)
* Borassus flabellifer - Asian Palmyra palm/Lontar palm/Doub palm/Sea Coconut (southern Asia and southeast Asia)
* Borassus heineanus - New Guinea Palmyra Palm (New Guinea)
* Borassus madagascariensis - Madagascar Palmyra Palm (Madagascar)
* Borassus sambiranensis - Sambirano Palmyra Palm (Madagascar)

Cultivation and uses

Palmyra Palms are economically useful, and widely cultivated in tropical regions. The palmyra palm has long been one of the most important trees of Cambodia and India, where it is used over 800 different ways. The leaves are used for thatching, mats, baskets, fans, hats, umbrellas, and as writing material.

In Indonesia the leaves of this plant were used in the ancient culture as papers.

In Cambodia the tree is a national flora symbol/emblem that is seen growing around Angkor Wat. The sugar palm can live over 100 years.

Palmyra palms were used in ancient India to write on, as a kind of papyrus. Leaves of suitable size and shape and texture, with sufficient maturity are chosen. The leaves are then seasoned by boiling in salt water with turmeric powder. This acts as a preservative. The leaves are then dried. When they are dry enough, the faces of the leaves are polished with pumice stone. Then they are cut in the proper size. A hole is cut out in one corner. Each leaf will have four pages. The writing is done with a stylus. The writing is of a very cursive and interconnected style. The leaves are then tied up as sheaves.

The stalks are used to make fences and also produce a strong, wiry fiber suitable for cordage and brushes. The black timber is hard, heavy, and durable and is highly valued for construction e.g. wharf pilings.

The tree also yields many types of food. The young plants are cooked as a vegetable or roasted and pounded to make meal. The fruits are eaten roasted or raw, and the young, jellylike seeds are also eaten. A sugary sap, called toddy, can be obtained from the young inflorescence, either male or female ones. toddy is (called "kallu (కల్లు)" in Telugu. The toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar called jaggery/palm sugar. It is called Gula Jawa (Javanese sugar) in Indonesia and is widely used in the Javanese cuisine. In addition, the tree sap is taken as a laxative, and medicinal values have been ascribed to other parts of the plant.

This tree is highly respected in Tamil culture and is called "karpaha" (celestial tree), because all its parts can be used. The Palmyra tree is the official tree of Tamil Nadu. In Tamil Nadu / Jaffna the seeds are planted and made to germinate and the fleshy sprouts (below the surface) are boiled and eaten. It is very fibrous and nutritious

The germinated seed's hard shell is also cut open to take out the crunchy kernel which tastes like a sweeter Water Chestnut.

The ripe fibrous outer layer of the palm fruits are also boiled / heated in fire and eaten.

When the fruit is tender the kernel, inside the hard shell, is like a jelly and delicious as well. The fruit is an excellent coolant in the hot coastal summers, rich in minerals.

When the crown of the tree is cut we get an edible cake, from which the leaves grew out from.