blossoming life with banana blossoms

The flower of the banana plant is used in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups and curries.

The flower's flavor resembles that of artichoke. As with artichokes, both the fleshy part of the petals and the heart are edible.


The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.


Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries.

Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protects food from burning and adds a subtle flavor.

Along with other fruits and vegetables, consumption of bananas is associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma.

Individuals with a latex allergy may experience a reaction to bananas.

Bananas contain considerable amounts of vitamin B6, vitamin C, and potassium. The latter makes them of particular interest to athletes who use them to quickly replenish their electrolytes.