Description

Banana flowers (a.k.a. banana blossoms) are, as the name suggests, the blossoms from a banana tree. Left on the tree, they would blossom into bananas. Like bananas, they are wonderfully edible. They don’t so much taste like a banana as like something that will grow into a banana. They have a similar aromatic profile, but it’s much more delicate and much less banana-like when still in the blossom form. The youngest, freshest specimens can be simply chopped and used in salads. Note that banana flower leaves will turn brown or black if left to sit exposed to air for any length of time, so don’t peel off that outer layer until you’re ready to use them. To minimize browning if they do need to sit after you remove the tough outer layer and separate or chop the inner leaves: put them in a bowl of acidulated water (add several tablespoons of lemon juice or vinegar to a bowl of water (about 1 tablespoon for every 2 cups of water) to minimize the browning.