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Hearts of palm are the tender inner core harvested from certain palm trees. With a delicate, artichoke-like flavor and tender-crisp texture, they're prized in Latin American cuisine and increasingly popular as a low-carb pasta alternative.
It depends on the source. Wild harvesting from slow-growing palms (like açaí or peach palm) can be destructive as it kills the tree. Look for 'cultivated' or 'farmed' hearts of palm from multi-stemmed species that regenerate. Peach palm is most sustainable - it sprouts new stems.
Hearts of palm have a neutral flavor, firm-tender texture that holds up to cooking, and only 4g carbs per cup (vs 45g for pasta). Brands like Palmini shred them into noodle shapes. They don't taste exactly like pasta but are a satisfying low-carb alternative that absorbs sauces well.
The canning brine contains significant salt for preservation and flavor - about 426mg sodium per 100g (18% DV). Rinse thoroughly before using to reduce sodium. Some brands offer lower-sodium options. Despite this, they're still relatively healthy given other nutrients.
Unopened canned hearts of palm keep for years. Once opened, transfer to a glass container with original brine, refrigerate, and use within 2 weeks. Fresh hearts of palm are rare - use within 1-2 days.
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