We have been blessed by the Palms

It’s Palm Sunday. Time to reflect and get blessed for the holiest of holy weeks in the Christian world. The tradition of Palms is derived from Jesus triumphant return to Jerusalem, which leads to his death and resurrection. We have been blessed by the Palms But, what does that have to do with cooking? Very little it appears. Although, it does set up the last supper. The celebration of Jesus and the Palms really gets one thinking. What are palms? Where do they come from? Why are they so important? What can I do with them besides the ceremonial passing of the leaves the week before Easter?

Palm is surprisingly ubiquitous in the culinary world. The palm tree has been a part of society going back to biblical times. There are over 2,500 species. They mainly grow in tropical areas. And, they bring us coconuts. They are an important product in the food world as well.

Palm oil:

Palm oil has gotten a bad rap because it is a saturated fat. Coconut oil is also a member of the palm oil family. But, people have been touting its benefits for the last decade or so. Both products have pros and cons. They provide anti-oxidants as well as contributing to the lowering of bad cholesterol. They are also heavy in vitamin E, purported to help with brain health. Palm oil has a reddish tint and an earthy flavor. It has widely been used as an additive and preservative in things like peanut butter: hence the bad reputation. Besides the saturated fat and the over-use as an additive, we have been blessed by the Palms with their flavor and health benefits.

Of course, there are ethical considerations too. There is an environmental impact and socioeconomic exploitation in areas such as Malaysia. There is the issue of deforestation. But, newer methods are being developed to create sustainable ways to produce palm products. And, political pressure is showing slow progress in protection of workers. If you live in a tropical zone and want to sustainably and ethically raise palm, there is a market for you. Just an idea…

Palm Sugar

Palm sugar has gained popularity as an alternative sweetener because it is less processed than traditional sugars, meaning a purer product with fewer chemicals. It has more vitamins and a lower glycemic index than other sugars, making it better for diabetics. It is also high in minerals like potassium, zinc, and iron. The downsides are pretty similar to other sugars: obesity, heart strain, and tooth decay. And, we do still have the environmental and political issues mentioned above. But, you are starting your own palm plantation, so we’re working on that.

Hearts of palm

used in mediterranaen and Asian cusines, hearts of palm are a delicious addition to any dish. pair them with artichokes to make a refreshing marinated salad. Or, add them into a vegetable stir fry. They add texture and a slightly nutty earthy flavor to a variety of foods.

We have been blessed by the Palms for many purposes

The whole palm can be utilized for various other purposes as well.

1. Fruit: Coconuts and figs are both part of the palm family
2. The leaves are still used for thatched huts in some parts of the world
3. The trunks can be tapped to make syrup in the same way we make maple and agave
4. The terminal bud can be cut open releasing a liquid that quickly ferments creating a liquor (sort of like agave creates tequila)
5. The roots are used in some alternative medicines
6. Flowers can be used to make hats, or fermented for liquor. Of course, they are also important for the birds and the bees and other cross pollinators.

Stay tuned for more on the subject of palms and other products we cover in our culinary explorations. See our growing series on culinary basics and knowledge.