Growing Pandan (Pandanus amaryllifolius): The Fragrant Screw Pine for Kitchen and Garden

True to the "pan" in its name, pandan (Pandanus amaryllifolius or P. odorus) is a cornerstone of Southeast Asian cuisine. Its strappy, amaryllis-like leaves release an earthy, hay-like scent raw, and a caramel-corn aroma when cooked. The flavor hints at roasted breadfruit or hazelnut.

Growth Habit and Hardiness

Pandan forms a clump 5–6 feet tall, with leaves 2 inches wide and up to 30 inches long. Mature stems produce aerial roots. Hardy only in USDA zones 9–12, it thrives in humid, tropical conditions with moist soil and sun or part shade. Frost kills it overnight. Surprisingly, it makes a tough, low-maintenance houseplant—listed by the New York Times as one of the hardest to kill. It rarely suffers pests and may even repel cockroaches.

Harvesting

• Commercial method: Cut stems 8–12 inches above ground, strip leaves, discard stems. The plant resprouts from basal suckers, which can be divided and shared.
• Home garden method: Snip individual green leaves near the base with kitchen shears as needed. Avoid yellowing lower leaves.

Culinary Uses

Leaves are best slightly wilted—cut a day or two before use, but don't let them dry out. Common preparations:

• Tear into ribbons, knot, and drop into simmering liquids (easy to remove).
• Wrap rice, meats, or fish for steaming or grilling.
• Blend for a vivid green dye and flavor in desserts like pandan chiffon cake—perfect for holidays, perhaps topped with green pistachios for a "pan-dandy" effect!

Note: A tree-form screw pine, kewra (Pandanus odoratissimus), produces fragrant bracts used for rosewater-like essence, but it's a different species.

Photos: Thumbnail and first by fleurone (Dave's Garden PlantFiles); cake by Glenn G (Wikimedia Commons); wraps by Ann P and buko pandan by dbgg1979 (Flickr CC).