Did you think the banana plant is just about the fruit? There's a whole world of uses hidden in its stems, leaves, and peels. Here’s how Indian kitchens make sure nothing goes to waste.
Serving: Banana leaves make perfect natural plates. They're sturdy, biodegradable, and after the meal, you can toss them straight into the compost — no scrubbing, no waste.
Steaming and wrapping: Need to steam idlis, modaks, or fish? Banana leaves do the job beautifully, locking in flavour and moisture. They’re also a great swap for plastic wraps.
Cooking with stems: The banana stem is packed with fibre and goodness. Peel off the tough layers, slice the core, and add it to stir-fries or whip up a refreshing juice.
Prepping banana stem: Slice the stem and soak it in buttermilk to take away the bitterness. Stir-fry it with mustard seeds and curry leaves or blend it with lemon for a cooling drink.
Banana peels in cooking: Don’t bin the peels! In many Indian kitchens, they're turned into chutneys or stir-fries with coconut and spices. A simple, tasty way to cut kitchen waste.
Natural cleaner: Banana peels aren’t just good for cooking — rub them on silverware or shoes for a natural polish. You can also soak them in water to feed your plants.
Crafting with banana fibre: Did you know banana stems are turned into ropes, baskets, and even fabric? It’s a beautiful way rural artisans reduce waste and create something lasting.