Macadamia

Macadamia integrifolia, commonly known as macadamia, is a tree native to the coastal forests of New South Wales and Queensland in Australia. This evergreen tree thrives in full sun and prefers moist soil that can range from light (sandy) to heavy (clay), making it adaptable but requiring well-drained conditions. Known for its edible seeds, which are used both as a snack and in various culinary applications, macadamia is also valued for its creamy milk. Standing up to 10 meters tall, this tree offers an ornamental value with its distinctive unlobed leaves that remain evergreen throughout the year. The macadamia has been introduced to several regions, including Belize, Bolivia, California, Costa Rica, El Salvador, Honduras, KwaZulu-Natal, Mozambique, Northern Provinces, Peru, Puerto Rico, and Trinidad-Tobago, where it has become a popular plant for its edible and cosmetic uses. While primarily known for its edible seeds and milk, macadamia also has utility in producing oil, tannin, and as a fire starter. This tree is hardy in zones 9-12, making it suitable for subtropical climates. Ensure the soil remains consistently moist and provide ample sunlight for optimal growth.