Like the fruit, even the inner stem of the Banana plant (which is technically actually a flower stalk!) is nutritionally rich. Particularly in terms of fibre, and micronutrients such as Potassium – which helps muscle function, nerve impulses, maintenance of fluid balance and blood pressure within the body, and vitamin B6 – which helps the body produce Hemoglobin and Insulin.

Traditionally, Banana Stem juice has also been used in the removal of Kidney Stones, and for keeping the body cool in tropical climates. It is of added benefit particularly when consumed uncooked, and therefore eaten thus in a salad sometimes – adding a slightly sweet, juicy freshness to the dish!

A local recipe for a traditional Banana Stem Salad:

• Wash and soak ½ cup of yellow Moong Dal for 1 hour.
• For a salad where the Banana Stem is used raw, it is best to use the stem on the same day on which it has been harvested. Peel off the outer spongy layer of the stem if it is still on, and then slice it thin, removing the thread like fibres with your fingers. Then stack the slices and dice them small. Soak the pieces in water. You should have about 1½ cups of chopped Banana Stem.

• In a large mixing bowl, add 1 cup of Cucumber (diced small), ½ cup of Onion (chopped), 1/4^th cup diced fruit (eg. Papaya), 1 teaspoon of grated Ginger, the Banana Stem pieces, and the soaked Moong Dal, after draining out the water from both of them. Then sprinkle the juice of 1 small Lemon and salt to taste over all the other ingredients. Mix well.

Serve this salad as a refreshing appetizer!