Kat2

from my sole DC, could I? The lowest ones are totally unappetizing but the next 10 or so look good. Can I just clip one off? Half of 2? From the top? Or lower? I know when I raised figs that harvesting leaves for wrapping or flavor wasn't an issue but bananas have me perplexed. (BTW, these will get nipped anyway when it gets cold so it's not like they'll hang around all winter but which do I choose now?)

__________________

sunfish

Well if it were I ,I'd pick the lowest leaves that still look good

Kat2

That was my initial thought. Do I do 1/2? Cut 1 leaving the "stem" or just take it off entirely?

__________________

Abnshrek

Depends on how much you need for what your going to do.. :^)

__________________


I'm a Nannerhead :^)

Kat2

I need 1/2 leaf for one recipe I have in mind and then who knows? I could denude all 7 4' x 2' leaves for others I'm dreaming about. Not a good thing for my poor lady I suspect. How many leaves can you harvest from 1 plant? Or perhaps I should ask how many must you leave?

__________________

Abnshrek

If they are going to get lost to frost? does it matter? :^)

__________________


I'm a Nannerhead :^)

Darkman

Hi Kat,

I've thought about this myself. Thanks for posting it.

I would take any leaf that you regularly don't see much i.e. from the rear of the plant.

I'm sure your Banana is at the end of the growth season so what you take really is just a matter of what you need vs. what the asthetics of the plant are.

I'm curious you mentioned taking them all, can you blanch them and then freeze pulling them as you need them?

Please post the recipe and pictures when you can.

I can understand fig leafs imparting flavor to what you are cooking as when I walk through my plants in Summer the air is full of the fig aroma but I can't say that Bananas are the same. I have always viewed the banana leaf as a vessel more than a flavor enhancer. Can you comment to that?

__________________
Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.

Kat2

I should have searched the forum; the freezing question has been asked before here. how to freeze the leaves I don't think it was answered but I can't find a reliable source. If I were going to try it, I'd use a roasting pan to blanch for a couple of minutes then plunge in ice water to set the color. Dry them off, fold/cut, then freeze. (Unless you're using small leaves or have a huge freezer, you'd have no choice but to fold/cut.

I used fig leaves to wrap fish then bake it; I know you can grill it also. They added a slightly sweet taste--reminds me of how I thought they smelled would taste--in a way. Others describe it as coconutty. I never tried using them in place of grape leaves in dolmas; if I had some, I'd consider making a small test batch. Could you eat the "case"? Sure. Would you want to? They're not poisonous but might be tough. Worst case is you eat the insides only.

I was thinking about using banana leaves to make tamales. Again, I should have searched here for information. Banana leaves in cooking

(Hey, in my defense those threads are 6 years old!)

__________________

Kat2

For those of you interested in making fig leaf dolmas, I stumbled across this recipe that explains how to soften your leaves. Fig Leaf Dolmas

__________________

Darkman

I thinking that after you blanch you should be able to roll it up instead of folding or if you use the really big wide leaves, cut them into rectangles big enough to fold around the fish and then stack them up. Use a pieces of waxy thin cardboard as a base to stack and then you can wrap with plastic warp and seal with HD aluminum foil.

__________________
Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.

wolfyhound

We made tamales with banana leaves... about 300 total. But no one ate the leaves, they were just a wrapper. I didn't notice any real difference in flavor from the corn husk wrapped ones but it's difficult since it was different fillings too.

After hand wrapping 300 tamales, I really don't have a desire to eat/make tamales any time soon. But when I do, I'll be practiced at doing it.

Darkman

I would think the blanched banana leaves would be a lot easier than the corn husk. Which one was easier?

__________________
Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.

wolfyhound

I think the banana leaves were just rinsed but they could have been pre-blanched. The corn husks were well soaked. Personally the husks seemed easier only because they tended to stay rolled up easier.

concreteaugusta7

The forum thread discusses the topic of using banana leaves for cooking, with members sharing their experiences and tips on how to properly prepare and use banana leaves in cooking. View more about Augusta Concrete.

concretegoodyear

The conversation highlights traditional and creative ways to cook with banana leaves. Stamped Concrete Goodyear