This rainforest understory palm from Southeast Asia consists of a number of closely crowded stems up to about 30 ft (9 m) tall and 3Ð4 in (8Ð10 cm) in diameter, nearly always with a thicket of sucker growths at the base.
The fronds are rather erect, up to about 8 ft (2.4 m) long, with widely separated leaflets.
The flowers and fruit appear in succession throughout the year.
It is the most widely grown species for ornament.
Cultivation: Fishtail palms originate in very moist tropical rainforests and require sheltered, humid environments, but most will tolerate a surprising degree of cold as well as poorly drained soils.
They are easily propagated from seed.

Edible Parts: The chief food in this palm is the starch stored in large quantities in its trunk. The juice from the fishtail palm is very nourishing and you have to drink it shortly after getting it from the palm flower shoot. Boil the juice down to get a rich sugar syrup. Use the same method as for the sugar palm to get the juice. The palm cabbage may be eaten raw or cooked.