Did you know that the banana stem is actually edible? This tender inner stem is often used as a vegetable. Although we call it the stem, it is actually the stalk of the flower. Bulky and fibrous, banana stems have a lot of health benefits right from helping one lose weight to aiding in blood pressure control.
One of the reasons why banana stems are not used regularly in our everyday cooking is the time-consuming method of cutting it. But don’t let this daunt you as the benefits certainly outweigh the labour involved.
One of the most important things to do is to choose tender stems. They can be identified by their fair colour or by gently digging your fingernail into the cut part of the stem.
Remove the thick, outer fibrous layers until you reach the soft core, which is a shiny layer. This layer can be peeled with a kitchen peeler. Now, the edible stem is exposed.
Cut into thin rounds and as you cut them, the inner fibre begins to appear. Gently twirl the threads around your fingers. Immediately place the rounds in a bowl of dilute buttermilk. This will prevent the stem from losing its pearly white colour.
Repeat cutting into rounds and removing the fibre. After this, the slices of the banana stem can be stacked and diced. You could even use a food processor to help you at this stage.
You can stock up on this in the fridge for many days. But ensure that you change the buttermilk water after a few days for extra freshness.
The banana stem is full of fibre, making it beneficial for those on a weight-loss programme. A cup of banana stem is very filling and will keep you satiated for a long time. It is also a rich source of potassium and vitamin B6, which helps in the production of
insulin and haemoglobin. Consuming banana stem once a week is found to keep blood pressure under control. It is also a diuretic and helps detoxify the body.
