Jeanneretia littoralis Gaudich.
Pandanus aimiriikensis Martelli
Pandanus aruensis Martelli
Pandanus brevispathus Martelli
Pandanus columniformis Fagerl.
Pandanus freycinetioides (Gaudich.) Kurz
Pandanus humilis Rumph. ex Miq.
Pandanus japensis Martelli
Pandanus kurzianus Solms
Pandanus littoralis (Gaudich.) Kurz
Pandanus macrojeanneretia Martelli
Pandanus peliliuensis Kaneh.
Souleyetia freycinetioides Gaudich.
Pandanus polycephalus is a spiny, evergreen, clump-forming shrub or small tree growing around 2 - 5 metres tall with a branched stem and slender prop roots. Rosettes of sword-shaped leaves are produced at the ends of each branch[
The plant is harvested from the wild for local use as a food, medicine and source of materials.
Southeast Asia - Malaysia, Indonesia, Philippines, New Guinea to the Solomon and Caroline Islands in the Pacific.
]. Thickets near the seashore[
Species in this genus generally grow well in most moist, well-dained soils and a sunny position[
]. Littoral species, such as this one, are usually very tolerant of strong, salt-laden winds and somewhat saline soil conditions.
Branches do not have dormant buds and so will not resprout if cut back into the old wood[
A dioecious species, both male and female forms need to be grown if fruits and seed are required.
Young leaves - raw[
]. The young leaves and bract are used as vegetable and eaten raw[
]. It is probably the inner portion at the base of the leaf that is eaten[
The leaves are mixed with betel nut (Areca catechu) and pepper leaves (Piper betle) and are then chewed, where they act as a mild narcotic[
Although no specific records have yet been seen for this species, most members of this genus also have more or less edible fruits and seeds[
The cylindrical fruit is a syncarp made up of a number of individual drupes[
]. Individual drupes are hard, woody wedges - each containing a few, slender seeds[
]. Each wedge has a fleshy base imbued with a sweet-smelling, orange pulp that in many species has a delicious flavour[
]. This pulp needs to be cooked in order to destroy a deleterious substance[
The seed often has a delicious nutty flavour when eaten raw or cooked, though it is fiddly to extract[
]. Seeds contain 44 - 50% fat and 20 - 34% protein[
The leaves are used as a treatment against food poisoning, especially from seafood (such as fishes and crabs)[
Older leaves are used for making mats[
The sword-shaped leaves of this species are about 60 - 85cm long by 25 - 40mm wide at the base[
Seed - best pre-soaked for 24 hours prior to sowing[
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