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Cordyline fruticosa is an evergreen flowering plant in the family Asparagaceae. The plant is of great cultural importance to the traditional inhabitants of the Pacific Islands and Island Southeast Asia. It is also cultivated for food, traditional medicine, and as an ornamental for its variously colored leaves.
Cordyline is a genus of about 24 species of woody monocotyledonous flowering plants in family Asparagaceae, subfamily Lomandroideae. The subfamily has previously been treated as a separate family Laxmanniaceae, [ 2 ] or Lomandraceae.
Pandanus grow well in island habitats, being very salt-tolerant and easy to propagate, making them ideal plants for early Austronesian sailors. Like coconuts, they grow predominantly along strandlines, mangrove forests, and other coastal ecosystems. They can also be found in the understory of forests in larger islands. Others may also be found ...
Cordyline australis, commonly known as the cabbage tree, [3] or by its Māori name of tī or tī kōuka, is a widely branched monocot tree endemic to New Zealand. It grows up to 20 metres (66 feet) tall [ 4 ] with a stout trunk and sword-like leaves, which are clustered at the tips of the branches and can be up to 1 metre (3 feet 3 inches) long.
Cordyline manners-suttoniae is an erect shrub growing to about 4 or 5 m (13 or 16 ft) tall, and may be single stemmed or branched. The large simple leaves are crowded at the ends of the branches. They may reach 65 cm (26 in) long and 12 cm (4.7 in) wide, and are arranged spirally around the stem.
Cordyline banksii (forest cabbage tree, tī ngahere) is a monocot tree endemic to New Zealand. The specific epithet banksii refers to the 18th-century botanist Joseph Banks . Distribution
Cordyline obtecta (Ti, Norfolk Island cabbage tree, Three Kings cabbage tree) is a widely branching monocot tree native to Norfolk Island (the type locality), and to northern New Zealand. The species name obtecta derives from the Latin obtegere (to conceal, to cover up), alluding to the way the inflorescence barely protruded beyond the leaves ...
The Japanese brought bento and sashimi, and, although many of their vegetable seeds would not grow in the climate of the islands, they succeeded in making tofu and soy sauce. [5] The homes of Japanese immigrants lacked ovens, so their cooking relied on frying, steaming, broiling, and simmering , leading to the popularization of tempura and ...