Butia capitata or Jelly Palm is the most hardy among the feather palms: -15 °C if the soil is dry.
The leaves are quite long: up to 3 m. Growth is quite slow and the maximum height is about 6 m.
Original from the low altitude savannah in Brazil and Uruguay where it grows in very sandy and dry soil.
The small yellow fruits are eaten fresh, in jelly or macerated to produce palm wine. They taste more or less like mangos.
Butia capitata has a trunk up to 4 m high and 28 cm in diameter, up to 6 m high in cultivated plants.
The trunk is covered with old leaf bases or, in older plants, scars in the form of partial circles or ribs.
The blade is 1.2 to 2.1 m in length, has a short petiole with flat, rigid fibers. The leaflets are numerous and grow on the rachis in a 45° angle, giving the leaf a V-shape. The rachis is curved. The crown is spherical. The color of the leaves varies from yellowish green to silvery green up to gray or blue-gray.
The inflorescence is very branched, relatively short, with a large, smooth, spoon-shaped woody bract. Flowers are yellow to orange.
Fruits are orange, spindle shaped, 2.5 cm long and appear in drooping racemes. They are edible and sweet.
Wine palm, jelly palm, pindo palm
Butia bonnetii, Butia capitata var. liliaceifolia, Butia capitata var. rubra, Butia leiospatha, Butia nehrlingiana, Calappa capitata, Calappa leiospatha, Cocos capitata, Cocos capitata var. leiospatha, Cocos leiospatha, Cocos leiospatha var. angustifolia, Cocos liliaceifolia, Syagrus capitata
Butia: from old Tupi butiá (name of the fruit)
Capitata: from the Latin caput (head, with a head)
Grasslands, dry woodlands and savannahs
USDA zone 8-11
Any well drained soil except limestone
Drought resistant. Water regularly when grown in pots, but no standing water at the bottom of the pot.
- soak 1-2 days in tepid water
- sow in light humid soil
- 30-35 °C
- germination: about 4 months
- Butia capitata: William Avery