Jubaea chilensis

Palms are generally heavy feeders, so if you want them growing quickly and looking their best, they should be fertilized at least three times a year. Fertilizing at spring equinox, summer solstice and fall equinox will allow for a winter rest. Be sure to feed your palm with a fertilizer that contains micronutrients (especially including magnesium), especially if you see yellowing leaves or yellow spots on the leaves.

Once it's mature, this palm will naturally shed its leaves, leaving the trunk below the palm's crown exposed. A great choice if you're looking for a palm with a clean trunk, but don't want to deal with manually removing the leaves.

This palm creates a stout trunk, the thickest of any palm, which is quite impressive as an adolescent. As it matures it will eventually taper giving the trunk a wine bottle shape. This isn't, however, why it is called the Chilean wine palm. Mature trees can be downed (but why would you!) and their sweet sap is traditionally turned into an alcoholic brew.

Edible miniature coconuts are ripe when they fall from the tree. They are about the size of a ping pong ball, but instead of only a couple coconuts each flower cluster makes dozens of nuts. They don't have coconut water, but the meat of the nut is a delicacy.