cocoanut, coconut oil plant, coconut palm, porcupine wood, sugar palm, wine palm
A single-stemmed palm, forming a tree to 25m in the tropics, prized for its elegant form and edible seeds (coconuts). In frost-prone areas, young specimens can be grown as short-lived foliage plants in a warm conservatory, or as houseplants
1-1.5 metres
0.1-0.5 metres
| Season | Stem | Flower | Foliage | Fruit |
|---|---|---|---|---|
| Spring | ||||
| Summer | ||||
| Autumn | ||||
| Winter |
Under glass grow in peat-free. loam-based potting compost with additional sharp sand and fibrous organic matter, in full or bright filtered light with moderate humidity. In the growing season water moderately and apply a balanced liquid fertiliser monthly; water sparingly in winter. See palm cultivation indoors
Propagate by soaking a fresh coconut (with husk still on) in warm water for 3 days. Then half bury the coconut, pointed end down, in a pot of peat-free, loam-based compost with additional sharp sand and fibrous organic matter. Water well and seal the whole lot up in a large plastic bag, putting it in a warm place and checking frequently for signs of germination; this may take 3-6 months
No pruning required
May be susceptible to glasshouse red spider mite, scale insects and mealybugs
Generally disease-free