Common Name: Palm lily
Scientific Name: Cordyline fruticosa
Family Name: Asparagaceae
When baked, it has a flavour not unlike molasses and is eaten like this or used as a sweetener in puddings and other foods. The sweet roots can be made into fermented drinks. The leaves can be used to wrap around other foods whilst they are baked.
An infusion of the leaves is used as a remedy for swellings, inflammations and for dry fevers. The juice of the leaves is used to treat colds and coughs, stomach-ache, eczema and gastritis. Lower pest chains can be treated using the leaf buds of the plant. The root is used to treat inflammations, baldness, toothache and laryngitis.