Mountain Cabbage Tree

Native to New Zealand, this monocot tree is edible, with indigenous Māori using its pith, roots, and young shoots as food. The trunk pith can be steamed or baked, and young shoots are used as a cabbage substitute.

The leaves contain a strong fibre used in traditional Māori culture for weaving, making durable rain capes, baskets (kete), twine, and strong rope. The fibre is particularly valued for its resistance to shrinking in water, making it excellent for marine cordage.

It requires, moist, well-drained, nutrient-rich soil and, unlike other Cordylines, prefers to be planted out young, as it dislikes container growth.