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dracaena australis

dracaena australis Shop 'Cordyline australis – Cabbage Tree' Care and Info

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Description

dracaena australis Shop 'Cordyline australis – Cabbage Tree' Care and InfoIntroducing the Cordyline australis, known as the Cabbage tree, which is a striking ornamental plant of the Cordyline genus. Native to New Zealand, it is commonly found in both the North and South Islands, as well as on offshore islands. In its natural habitat, it grows in a range of environments, from coastal areas to forests and grasslands. The Cordyline australis has several other common names such as Ti Kouka, Torquay Palm, New Zealand Cabbage

Introducing the Cordyline australis, known as the Cabbage tree, which is a striking ornamental plant of the Cordyline genus. Native to New Zealand, it is commonly found in both the North and South Islands, as well as on offshore islands. In its natural habitat, it grows in a range of environments, from coastal areas to forests and grasslands. 

The Cordyline australis has several other common names such as Ti Kouka, Torquay Palm, New Zealand Cabbage tree, Dracaena australis, mountain cabbage tree, forest cabbage tree, and Cabbage Palm tree. These names reflect its association with traditional Maori culture and its resemblance to palm trees. However, it’s not a cabbage or a palm, and it doesn’t come from Torquay. 


The Cabbage Tree is known for its enlarged underground stems topped with a cluster of long, sword-like leaves that can reach up to 3 feet in length.

The leaves are typically dark green, but some varieties like Cordyline Red Sensation, opens in a new tabGo to cordyline red sensation?variant=43863418896627, may have dark reddish bronze leaves.

In its mature form, the Cabbage Tree Cordyline australis can develop a broad, rounded canopy of leaves atop its tall, stout trunk itself.

It can reach heights of 20-30 feet, but it grows slowly and takes many years to reach its full size.

The overall size of the tree can vary depending on its growing conditions and the specific variety. It's important to consider the available space when planting a Cordyline australis, as it can spread out and become quite substantial. 

The flowers of Cordyline australis bloom in the mid-spring or early summer with large, fragrant clusters of creamy white flowers. These flowers attract bees and other pollinators, adding to the tree's appeal. After flowering, small, berry-like fruits may appear, which are often enjoyed by birds. 

The Cabbage Tree can be propagated through various methods, including seed germination and stem cuttings. Growing from seeds requires patience, as it can take a while for the seeds to germinate. Stem cuttings, on the other hand, can be a quicker and more reliable method. Simply take a cutting from the main stem and remove the lower leaves. 

In New Zealand, the Cordyline Australis, or Cabbage Tree, is protected under the Resource Management Act. It means that you generally need permission to cut them down. Sudden declines in Cordyline cabbage trees in farmland and open areas are common, but natural forest patches are doing well. There is no cure for sudden decline, so planting more young cabbage trees is crucial to replace dying populations. 

Watering Needs 

When it comes to watering, it's important to let the top inch or so of the soil dry out between waterings. The Cabbage Tree is a drought-tolerant plant that doesn't need frequent watering and is better to be underwater than overwatered. Stick your finger into the soil and if it feels dry at that depth, then it's time to water. Be sure to water the plant thoroughly, allowing the water to soak into the root zone. 

In the spring and summer, during the growing season, which is typically spring and summer, you can water the Cabbage Tree once every 7-10 days. However, during the cooler months or when the plant is dormant, you can reduce the frequency and water it every 2-3 weeks. 

Remember, it's always better to underwater than to overwater. Overwatering can lead to root rot and other issues, so it's important to let the soil dry out before watering again. 

Light Requirements 

When growing the Cordyline plants indoors, they thrive in bright, indirect light. Place it near a window where it can receive plenty of sunlight, but make sure to avoid direct sunlight, as it can scorch the leaves. If you notice the leaves turning pale or yellow, it might be an indication that it needs more light. Consider supplementing with artificial grow lights if you don't have access to sufficient natural light indoors. 

For outdoor cultivation, the Cabbage Tree prefers full sun to partial shade. It loves soaking up the sun's rays and will grow best in a spot that receives at least 6 hours of direct sunlight per day. However, it can also tolerate some light shade elsewhere, especially in hotter climates where it might benefit from protection against intense afternoon sun. Just make sure it still gets enough light to thrive. 

Remember, finding the right balance of light is important for the health and growth of the Cordyline Cabbage Tree. Too little light can result in leggy growth and reduced vigor, while too much direct sunlight can cause leaf burn. Observing the plant's response and adjusting its location accordingly will help you provide the optimal lighting conditions. 

Optimal Soil & Fertilizer 

The Cordyline australis favors very airy, sandy well-drained soil. Planting them in ordinary soil will result in compacted roots, stunted growth, and most likely root rot. Instead, make or buy a well-draining potting mix, or ideally use our specialized succulent potting mix, opens in a new tab that contains 5 natural substrates and mycorrhizae to promote the development of a strong root system that helps your succulent to thrive. 

The Cabbage tree plant doesn't have high fertilizer requirements, but a little boost can help it thrive. Once a year in the spring, you can fertilize it with a balanced, slow-release fertilizer, such as a 5-10-5 formula. Be careful not to over-fertilize, as this can cause salt buildup and damage the plant. 

When applying fertilizer, make sure to water the plant before and after to prevent any potential burning of the roots. Additionally, avoid getting fertilizer on the leaves, as it can cause leaf burn. Remember to follow the instructions on the fertilizer packaging for best results. By providing well-draining soil and occasional fertilization, you'll help ensure that your Cordyline cabbage tree has the nutrients it needs to grow healthy and strong. 

Hardiness Zone & More 

When grown indoors, it can tolerate temperatures between 60°F to 75°F, which makes it perfect for most indoor environments. As for humidity, it prefers moderate to high humidity levels. If the air in your home is dry, you can increase humidity by using a humidifier or placing the plant on a pebble tray filled with water. 

For outdoor cultivation, the Cordyline australis is well-suited in USDA hardiness zones 9 to 11. It can tolerate a wide range of temperatures, from about 20°F to 100°F. However, it is important to note that prolonged exposure to freezing temperatures can damage or kill the plant. If you live in a colder zone, consider growing the Cabbage Tree in containers that can be brought indoors during the winter months. In terms of humidity, it can adapt to various levels, but it generally prefers moderate humidity.

Remember, these guidelines are based on USDA hardiness zones and general temperature and humidity preferences. Observing your specific growing conditions and making adjustments accordingly will help ensure the best care for your Cabbage Tree. 

Final Thoughts 

Overall, the Cabbage Tree (Cordyline australis) is a stunning evergreen tree native to New Zealand. It's known for its tall, slender trunk and long, sword-shaped leaves. With its unique features and ability to thrive in various climates, it's a popular choice for landscaping. When it comes to care, the Cabbage Tree is relatively low maintenance. It prefers well-draining soil and full sun to partial shade. Regular watering, especially during dry periods, is important to keep it healthy. Pruning any dead or damaged leaves will help maintain their attractive appearance. Additionally, the cordyline cabbage tree is a beautiful addition to the coastal gardens or landscape, adding a touch of elegance and a touch of New Zealand's natural beauty. 

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Amazon Customer
Boise, US
★★★★★ 5
Great quality for price after 3 years of use
Color: Matte Navy, Size: 6-Quart, Color: Matte Navy, Size: 6-Quart
I’m 3.5 years in and use it weekly. So far it’s been a great product especially for the price. We are really into soups, roast, and I bake bread a lot. This thing is amazing and a great quality. It’s easy to clean, does great in the oven, and stands up great to constant use. I only have a small amount of staining at the bottom, and a couple scratches from metal utensils. The lid is solid and the handle is really secure still, which is a problem I’ve had with other brands I’ve tried.
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Reviewed in the United States on February 2, 2026
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Gwen Jones
Grantham, US
★★★★★ 5
Quality product
Color: Navy, Size: 6-Quart
I absolutely LOVE my Dutch oven! The reduced cooking time for certain cuts of meat for stews, pot roast, etc., is a definite game changer!! The meat comes out so juicy and tender. I made curry and did the "burning" of the curry and was hesitant because I didn't want the pot to be stained. There were no stains left at all. I've used it numerous times since purchasing and it still looks new. It's very durable and the color is beautiful. If you're looking for a functional, quality, and durable Dutch oven without breaking the bank, this is it! I highly recommend.
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Reviewed in the United States on February 9, 2026
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Serhii
Lake Worth, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
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Booksalottle
West Palm Beach, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
Houston, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026

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