Hearts of palm make for a great addition to one’s diet for variety and nutritional value. With an upsurge in interest in plant-based and gluten-free foods, hearts of palm are now available finely chopped into rice form or spiralized into pasta, which you’ll typically find in the frozen section. Look for them alongside other canned vegetables or in the “International” aisle. However, canned, jarred, or bagged hearts of palm, which have been stripped of their tough husks and cut into smaller pieces, are the most common way to find them sold in supermarkets. The entire palm heart, typically weighing 2 to 3 pounds, is sometimes sold fresh in the United States. Bamboo shoots have a stronger taste and more fibrous texture, while hearts of palm are milder and softer. Their taste can be compared to that of white asparagus and artichoke hearts, and bamboo shoots are also frequently mentioned for taste comparison. The smooth, ivory white cylinders have a velvety and layered flesh, similar to white asparagus.
Due to the labor-intensive harvesting process, hearts of palm are often expensive. Once the edible heart is removed, it’s cut into cylinders, and, if not sold fresh, it is jarred or canned in brine or water for preservation. However, some growers use species that have multiple stems so a plant is able to continue growing even after one stem has been cut. In many cases, trees are cut down in order to harvest the hearts, or terminal buds, which makes hearts of palm not a favorite of conservationists.
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