Pandanus tectorius (Fragrant Screw Pine)


Botanical Information

FamilyPandanaceae
GenusPandanus
Speciestectorius
CategoryTropicals, Woody
TypeTree (evergreen)
OriginSouth East Asia, Malaysia, Australia. Genus name comes from the word Pandang, which is the Malayan name for the plant.
Ethnobotanical Uses
Disclaimer
Edible fruit, leaves that can be used for thatched roofs, baskets, mats, etcetera, and Kewra water can be extracted from the flowers to use as flavouring.

Details

USDA Hardiness Zone10
USDA Hardiness Ref.
Canadian Hardiness ZoneRequires cool season protection under glass.
Canada Hardiness Ref.
RHS Hardiness ZoneH3 - H2
RHS Hardiness Ref.
Temperature (°C)-1 - 4
Temperature (°F)30 - 40
Height4.5 - 6 m
Spread4.5 - 7.5 m

Description and Growing Information

General DescriptionA palm-like tropical evergreen tree that is diocecious (male and female flowers appear on separate trees) with the female flowers giving way to edible fruits that are similar to pineapples.
ShapeErect, multi-branched.
LandscapeUnique fruit tree or accent tree. Makes a good container plant in cooler climates.
PropagationPropagate by offsets, suckers, cuttings of lateral shoots, or by seed that has been pre-soaked for 24 hours prior to planting.
CultivationGrow in full sun or partial shade in an average, medium moisture, well-drained soil. Frost intolerant, preferring warm, humid conditions.
PestsNo serious problems, although scale and mites may be a nuisance for indoor specimens.
Notable SpecimensSuan Packkad Palace, Bangkok, Thailand.
Bark/Stem DescriptionTrunk is grey, ringed by leaf scars, with conspicuous roots that help anchor the tree.
Leaf DescriptionLeaves are long and sword-shaped (to 15 cm long) with spiny margins, light green in colour.
Flower DescriptionMale flowers are small and fragrant, blooming in clusters that are enclosed by showy white bracts. Female flowers appear in compact, green flowerheads and are followed by the fruit.
Fruit DescriptionFruit is edible, to 20 cm in diameter, with multiple segments, maturing from green to yellow to red, becoming aromatic once ripe.

Photographs