The Sabal Palmetto tree is the state tree of South Carolina dating to a Revolutionary War battle where its soft logs protected Charleston from a British Naval bombardment.
British shells sank into the porous wood rather than exploding the embattlements.
The inner core of the terminal bud, just below the fronds, is considered the “heart of the palm” and can be prepared into “palmetto cabbage.” It is also called “swamp cabbage” and “millionaire’s cabbage” because the harvesting of it kills the tree. The outer leaf systems also called “boots,” are stripped away until the tender. closely wrapped, the central core is reached. The core is cylindrical, creamy white, and composed of leek-like layers of undeveloped boots (actually leaves) with the texture of cabbage, but a nutty flavor.
Shredded palmetto palm hearts were boiled, mashed, and then cooked with peppers, spices, and meat seasonings, turning it from white to yellow and sometimes served with stewed tomatoes. Some feel that cooked palmetto cabbage has an artichoke-ish flavor. The palm hearts could also be cut into fine pieces for coleslaw. The shredded swamp cabbage would be soaked in ice water for an hour or two, mixed with mayonnaise, a few teaspoons of pickle relish, and seasoned to taste. Served raw with dates and guava if was called a “Heart of Palm Salad.
“For more stories about life in Charleston before, during, and after the Civil War, read my new book, “Will O’ the Wisp: Madness, War, and Recompense.”
