The broad leaved mountain cabbage tree or tōī.(Cordyline indivisa) on the right with more common in cultivation Cordyline australis (ti kouka). The cooked roots of all cabbage trees were eaten by the Maori, but it was the roots of non-native Cordyline terminalis (ti pore) which was cultivated that were most highly prized! The core of the trunks were also sometimes eaten. They were best in spring and young trees were mostly used (less than 2m)

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