Hearts of palm come from the core of certain palm trees. They are firm to the touch and have a mild sweetness. You may find them fresh, but more often they are canned or packed in glass jars.

Choose moist, intact hearts of palm without spots. Avoid or throw out bruised or very soft stalks.

Fresh hearts of palm should be refrigerated right away. Unused, tightly sealed portions can be stored for up to 2 weeks. Store cans or jars out of sunlight at room temperature. Once opened, use within 1 week.

Young fresh hearts of palm can be eaten raw in salads. Drained canned palm hearts can also be added to a salad. Saute the palm hearts to use in omelettes, savory pies, or casseroles.

Cholesterol free, low fat and an excellent source of potassium, copper, iron, phosphorous, zinc and vitamin B2, B6, and C.