Pandan

Pandanus amaryllifolius — the essential herb of Southeast Asian cooking, now growing in your backyard.

Pandan is prized across Asia for its intensely fragrant leaves, which carry a sweet, vanilla-like aroma with grassy, nutty undertones. The leaves are used to infuse rice, curries, cakes, drinks, and desserts — from pandan chiffon cake to coconut rice and Thai iced tea. If you love Asian cooking, this plant is a must-have.

Growing Guide

• Climate: Thrives in tropical and subtropical climates (QLD, NT, northern NSW, WA). Can be grown in a pot in cooler areas and brought indoors in winter.
• Sunlight: Prefers full sun to part shade.
• Watering: Keep moist — pandan loves humidity and regular watering.
• Soil: Well-draining, rich soil. Add compost at planting.
• Size: Grows to approximately 1 metre high, with a lush, tropical appearance.
• Harvest: Pick outer leaves as needed once the plant is established. The more you harvest, the bushier it grows.

What You'll Receive

A healthy, established pandan plant in a 90mm mega tube pot, ready to plant out or pot up.