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Description
ruffled fan palm plant Ruffled Fan Palm (Licuala grandis) – Exotic Elegance for Your GardenRuffled Fan Palm: Sculptural Beauty for Your Home or Outdoor Oasis The Ruffled Fan Palm (Licuala grandis) brings instant sophistication, whether as a bold indoor statement piece or an elegant addition to your outdoor retreat. Its broad, circular, pleated leaves create a dramatic, rippling effect, making it one of the most visually striking palms you can own. Nationwide Plants offers large plant sizes of this Palm Variety. Unlike many palms that
Ruffled Fan Palm: Sculptural Beauty for Your Home or Outdoor Oasis
The Ruffled Fan Palm (Licuala grandis) brings instant sophistication, whether as a bold indoor statement piece or an elegant addition to your outdoor retreat. Its broad, circular, pleated leaves create a dramatic, rippling effect, making it one of the most visually striking palms you can own. Nationwide Plants offers large plant sizes of this Palm Variety.
Unlike many palms that require full sun and vast spaces, this compact, shade-loving variety thrives indoors as a houseplant or outdoors in tropical and subtropical gardens. Whether placed in a decorative container in your living room or nestled into a lush patio arrangement, the Ruffled Fan Palm adds an exotic, refined touch.
Plant Details
- Mature Height: 6–10 feet (shorter indoors)
- Mature Width: 5–6 feet
- Sun Exposure: Partial shade, dappled sunlight
- Botanical Name: Licuala grandis
- Other Common Names: Vanuatu Fan Palm, Palas Palm
Why Choose the Ruffled Fan Palm?
A Showstopping Indoor Plant
Looking for a statement plant that doesn’t require full sun? The Ruffled Fan Palm is perfect for indoor spaces, thriving in bright, indirect light. Its dramatic, fan-shaped leaves add a sculptural, high-end look to living rooms, offices, and even bathrooms where humidity is higher.
Pair it with modern, minimalist decor for a striking contrast, or complement tropical or bohemian styles with its rich, deep-green fronds. Unlike many palms that grow tall and spindly indoors, this one stays compact and maintains a lush, full shape.
Low-Maintenance Elegance
Despite its delicate, pleated leaves, the Ruffled Fan Palm is surprisingly easy to care for. Whether indoors or outdoors, it requires minimal pruning, resists most common palm pests, and adapts well to container life. Indoors, it acts as a natural air purifier, helping to create a fresher, healthier environment.
Shade-Loving and Versatile
Unlike many palm species that crave direct sunlight, the Ruffled Fan Palm actually prefers partial shade. This makes it ideal for:
Indoors: Near east- or north-facing windows, where it receives filtered light.
Outdoors: Covered patios, shaded gardens, or under taller trees.
Compact Yet Striking
Standing at 6–10 feet outdoors and smaller when grown indoors, this palm fits beautifully into a variety of spaces without overwhelming them. It’s perfect for smaller urban patios, cozy garden nooks, or as a stunning houseplant in homes where space is limited but style is not.
A Cleaner, More Refined Palm
Tired of palms that shed messy fronds? The Ruffled Fan Palm holds onto its leaves longer than other species, making it a lower-maintenance option for both indoor and outdoor spaces.
How to Grow and Care for Your Ruffled Fan Palm
Light Requirements
- Indoors: Prefers bright, indirect light. Can tolerate low light but may grow more slowly.
- Outdoors: Partial shade or dappled sunlight is best. Avoid harsh afternoon sun, which can scorch leaves.
Watering Needs
- Keep soil consistently moist but not soggy.
- Indoors: Water when the top inch of soil feels dry. Increase humidity with a pebble tray or occasional misting.
- Outdoors: Water regularly, especially in warmer months. Reduce watering slightly in cooler months.
Soil Preferences
- Prefers rich, well-draining soil.
- For indoor plants, use a mix of peat, sand, and compost to maintain moisture without waterlogging.
Temperature and Humidity
- Indoors: Prefers warm, humid conditions (65–80°F). Keep away from cold drafts or vents.
- Outdoors: Hardy in USDA Zones 10–11. Cannot tolerate frost—bring potted plants inside if temperatures drop below 50°F.
Fertilizing
- Feed every 2–3 months with a balanced, slow-release palm fertilizer.
- Indoor plants benefit from occasional liquid seaweed or fish emulsion to enhance leaf vibrancy.
Pruning and Maintenance
- Minimal pruning needed—just remove any brown or damaged leaves as they appear.
- If grown indoors, occasionally wipe leaves with a damp cloth to remove dust and help the plant absorb more light.
Where the Ruffled Fan Palm Shines
As an Indoor Houseplant
- Living Rooms & Offices: A stunning floor plant that commands attention.
- Bathrooms & Kitchens: Thrives in naturally humid areas.
- Bedrooms: Adds a calming, tropical touch while subtly purifying the air.
Outdoor Uses
- Patios & Poolside Spaces: Brings a resort-like feel in a decorative pot.
- Tropical Garden Feature: Pairs beautifully with ferns, bromeliads, and elephant ears.
- Entryway Accent: A pair of potted Ruffled Fan Palms creates a grand entrance.
- Shade-Loving Border Plant: Adds softness and texture along pathways.
Why This Palm Stands Out
Compared to more common indoor palms like the Majesty or Areca Palm, the Ruffled Fan Palm offers:
A more compact, symmetrical shape—no lanky, leggy growth.
Low-maintenance beauty—less pruning and fewer dropped fronds.
Thrives in lower light—perfect for shaded patios and indoor spaces.
A cleaner look—no messy leaf shedding like other palms.
Bring the Tropics to Your Home
Whether you want to elevate your indoor plant collection with a striking, sculptural palm or create a lush, shaded garden escape, the Ruffled Fan Palm is the perfect choice. With its gorgeous pleated leaves, compact size, and easy-care nature, this unique palm is a must-have for plant lovers who appreciate both beauty and practicality.
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4.2 ★★★★★
Based on 23 reviews
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Product Reviews
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook.
The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own.
As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product.
There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on.
IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot.
A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go!
So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.
Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.
Pros:
- Fun, creative recipes
- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out
- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it
- Molly is very talented at creating a ton of flavor from a relatively short ingredient list
- The book has QR codes for audio and video follow alongs!
Cons:
- The header font can be hard to read, but the recipes themselves are readable
- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me
I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.
Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023
★★★★★ 5
From Boozy Pasta to Epic Meatloaf — A Hit!
Format: Hardcover, Format: Hardcover
This was the fifth cookbook we made in our cooking club, and I would say it has been my favorite (and the most fun) so far. Every recipe felt exciting and came with Molly’s playful twist on classics.
We cooked a full menu: the zucchini and mozzarella salad was fresh and flavorful, though zucchini can sometimes turn out a bit too soft or watery in texture. The Drunken Cacio e Pepe was creamy, delicious, and definitely on the boozy side! The meatloaf was an absolute hit, flavorful, juicy, and one of the favorites at the table. The chile-basted chicken was tasty, though a little too spicy for me. The clams with chili crisp and tofu were another flavorful surprise, while the cornbread was soft and comforting.
One standout is that Molly reinvents classics like meatloaf or cornbread in ways that feel new but still approachable. The spicy coconut-smothered green beans were so good I’ve already made them twice, once for my family, who were hesitant about the coconut, but ended up loving them.
Overall, this book delivers recipes that are exciting, delicious, and perfect for cooking with friends. For me, it’s a 20/10. Highly recommended.
*Español*
Este fue el quinto libro que hicimos en nuestro club de cocina, y diría que ha sido mi favorito (y el más divertido) hasta ahora. Cada receta resultó emocionante y con el giro creativo de Molly sobre los clásicos.
Preparamos un menú completo: la ensalada de zucchini y mozzarella estuvo fresca y sabrosa, aunque el zucchini a veces queda con una textura un poco demasiado suave o aguada. El Drunken Cacio e Pepe fue cremoso, delicioso y bastante boozy. El meatloaf fue un éxito rotundo, jugoso, lleno de sabor y de los favoritos en la mesa. El pollo con chile estuvo rico, aunque para mí un poco muy picante. Las almejas con chili crisp y tofu fueron otra sorpresa llena de sabor, y el pan de maíz quedó suave y reconfortante.
Lo mejor es cómo Molly reinventa clásicos como el meatloaf o el cornbread, haciéndolos nuevos pero aún accesibles.
Los green beans con coco picante fueron tan buenos que ya los he hecho dos veces, la primera para mi familia, que al principio dudaba del coco, pero al final les encantó.
En general, este libro ofrece recetas emocionantes, deliciosas y perfectas para cocinar en grupo. Para mí, es un 20/10. Muy recomendado.
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Reviewed in the United States on September 21, 2025
★★★★★ 4
Mostly easy recipes that taste great!
Format: Spiral-bound
This cookbook has some easy recipes and some that are a bit more involved. She has video links tho to help you along if you need it. I’ve probably made about 1/2 of the recipes in here(not the desserts) and most have been great. The miso chicken, the fried chicken, the mollzballs, the cauliflower salad, and many more were big hits with my family.
Got the spiral bound which is really nice to have!
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Reviewed in the United States on December 13, 2025
★★★★★ 5
One of the greatest cookbooks I’ve ever bought
Format: Hardcover
I love cookbooks—like really really love them. I have a collection. I just finished reading this through on the night I received it via preorder—I tracked it all day because I was so excited. I just intuitively felt like after looking at the images and preview that there was really something special about this one. Being a cookbook lover, you can just smell it. This one seemed dense with intention and value, and so colorful, accessible and of-the-moment. And boy was I right!! While there literally hasn’t been enough time to cook anything from this yet (it arrived on my door step three hours ago), I can already tell you that this thing has more soul and voice than 99% of the cookbooks out there. She had me LAUGHING out loud like 12 times no exaggeration (Maldon in the purse?! F yeah ur my girl!), misty eyed (last meal convo), IMPRESSED (QR code for real time audio instructions w classical music?! and vids?! #INNOVATION), thrilled at the ingenuity (salt scoville unit rating omfg), and just overall really knocked back by the joy of seeing someone really live their dreams and GIVE IT to the world. It is so palpable that Molly is living her dreams, and you can tell she works for it. Her writing seems more like her true or embodied self than her spoken words in old YouTube vids I recall. This book is aspirational from a lifestyle perspective but it has nothing to do with the very cool graphic design, great photography and food styling (all wonderful) or her ultra hip house or LA social life or whatever… which is all fun to peek in on, but—it’s because this is a person who has found her calling and is LIVING IT 👏👏 … COMMITTING… and generously sharing herself in the most authentic way with us. It’s just so HER, so specific, which is what we wanna see in ARTISTS. And while I’ve followed Molly with appreciation for years (I never got around to buying her first book but live for her gochujang chx and other Bon Appetit recipes), I’m realizing I have either been sleeping on the true depths of her talent OR she has recently bloomed into just like, her fullest self and I am so so happy for her. I came for the ingredient lists organized by grocery store layout (F-ING FINALLY FINALLY THANK YOU THANK YOU) and the fun vintage typography/nostalgia and umami bombs and gorgeous meatballs, but the inspiration that this book vibrates with (GO FOR IT! Life the life you are meant to live!) will stay with me for quite some time. As a former cooking instructor I know the critical importance of building confidence in order to be a good cook but she just took that concept and blew it to its heights/made it REAL. Can’t wait to make cauliflower salad w vegan ranch, leek za, coconut cornbread, fish n shingled potatoes and orange creamsicle poppy cake. THANK YOU MOLLY!
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Reviewed in the United States on October 11, 2023