Plants of Traditional use in Costa Rica

Café:

The coffee (Coffea arabica) is rooted deeply in the Costa Rican history, economy, and traditions. These plants are not native to the neotropics; they were brought to Costa Rica at the end of the 18th century. Since then, coffee production has been an important factor in the country’s economy. The ICAFE provides more information on the history of coffee in the country.

The highest quality coffee comes from the mountains, especially where the soil is rich due to volcanic activity. The traditional way of preparing coffee is using a fabric bag supported by a “chorreador”, and then boiling water is added to the bag.

Bananas:

Bananas have always played a huge role in the economic history of Costa Rica.  The Atlantic lowlands are filled with banana plantations, but banana cultivation also occurs in other areas of the country.

Pineapple:

Pineapple is another large export fruit of Costa Rica and trying one is a must while in Costa Rica. Costa Rica's famously sweet pineapples are cultivated on the Central and South Pacific coastal regions.

Flor de Itabo:

The Itabo (Yucca guatemalensis) is from the same family of the agave. It is native to Mexico and Guatemala, and in Costa Rica it is used as a living fence for homes and farms. The flowering season of the Itabo is between March and April and coincides with the Holy Week religious celebration. Usually the people eat the flowers of the Itabo cooked with eggs.

Chiverre:

The immature fruit of this plant (Cucurbita ficifolia) is prepared in a honey called "miel de chiverre". Again, this is a traditional food for the Holy Week, and it can be eaten alone or prepared in “empanadas”. The chiverre’s fruit is about the size of a pumpkin and is in the same family as the squash.

Pejibaye:

Costa Rican people love pejibayes, which are the fruits of a native palm (Bactris gasipaes) cooked with water and eaten alone with natilla (sour cream) or with mayonnaise. The people also produce flour from pejibaye and some other foods, and during October you can taste some of these foods in the Pejibaye fair in the Tucurrique town (Cartago).

Cas:

The cas (Psidium friedrich-sthalianum) is a very popular fruit used to make a drink that the Costa Ricans call “fresco de cas”. This fruit is from the same family as the guayaba and has an acidic taste. The fruits are also eaten just after they are picked off of the tree, sometimes with salt, if available. Usually the people have cas trees growing in the backyard or in the front garden of their houses.

A wide variety of trees like teak or spiny cedar (Pochote in Spanish) - Bombacopsis quinata (Bombacaceae)

Sugar:

Large parts of Costa Rica still grow and process sugar cane.  Also, the sugar cane stalks can be used as decoration similar to a bamboo.