The Banana is actually a kind of grass! And it exemplifies one of the very interesting characteristics of local food, which is that diverse parts of the plant can be used. Apart from the Banana fruit, the Banana stem and the Banana leaves, there is also the Banana flower which is used in various cuisines across the world.

Preparing the Banana flower:

The Banana flower can be harvested after the last fingerlets have appeared on the plant and have begun to ripen.

• To prepare the flower for cooking, first remove the thick outer maroon leaves, also called ‘Bracts’.
• As you peel off the Bracts, you will find small florets or buds between each of them, which also need to be removed and kept aside.
• Keep removing the now pink Bracts until you reach the white heart of the flower – keep this aside.
• To use the florets, remove the inner ‘Stigma’ that resembles a pin with a head, along with the ‘Calyx’ at its base that resembles a little plastic fingernail.
• Discard the hard Bracts, Stigmas, and Calyxes.
• Chop up what is remaining, including the flower heart,
• Boil in turmeric water with a little salt, for 5 minutes, filter and treat as a normal vegetable eg.fry with onions, garlic, ginger,coconut.
• Once opened up, the florets can turn bitter if exposed to air. So if they are being stored in the refrigerator, then ideally immersed in water with a bit of vinegar in it.

This is the basis to begin using the Banana flower. Further, you can also make a Vadai (fritter), which is super yummy (recipe to come). Until then, try out the Banana flower as a regular vegetable dish in your meals!

Health benefits:

The Banana flower displays outstanding medicinal properties, and an incredible nutrient profile. It is rich in essential minerals such as phosphorus, calcium, potassium, copper, magnesium and iron – which are all vital for maintaining regular body functions. Consuming the flower promotes kidney function, controls diabetes, fights infections, reduces anxiety and works as a natural antidepressant. It is an alkaline food that neutralizes stomach acids and gives respite from indigestion, ulcers and acidity. High in fibre, it also works as a natural laxative and helps relieve constipation. It is particularly helpful for women with menstrual cramps, it also helps promote lactation and reduce excessive bleeding.

This truly is a fine example of a local food that is as much a medicine as it is a valuable source of nutrition. And it can be so instrumental in reducing visits to the doctor.