Nyob Zoo all!

Today, I wanted to show you our beautiful 5 year old banana tree.  It has been growing amazing this year so we will be storing the leaves for later use. Along with that, it also grew 3 banana flowers. So I wanted to show you how you can use up the banana blossoms. Banana blossoms are edible and are great in soups, salad, garnishes, stew, soups, and so many other dishes. Today, I’ll show you how to make a banana blossom laab. It’s super easy & tasty to make. So I hope you all enjoy 🙂

MAIN INGREDIENTS

Banana blossom or flower. Fresh from our tree These are store bought ones. Ones you can typically buy/see at your local Asian grocery market. They usually have a purple exterior. This will work as well. Or you can also use canned ones After cooking. Doesn’t look the prettiest, but don’t worry! We will peel off the outer layers. After peeling off some of the outer layers. This is what it looks like inside after cooking. Mix the cooked banana flower with the dressing & herbs. Enjoy over fresh steamed rice or just as a side with grilled meat. Super tasty 🙂 A look at our banana leaves! They’re huge! 🙂  Wrap and store in a plastic bag. Place in the fridge for 1 week or in the freezer for 3-6 months. Banana leaves are great for wrapping food 🙂

Banana tree roots: How do you keep them alive through winter? The best way to keep the banana tree roots alive through winter is to cover it really well in tarp or cover it with lots of compost. This will keep the roots from freezing over

Banana leaves are best used fresh. Frozen works well but it won’t have the beautiful green color. You can store in the fridge up to 1-2 weeks. I recommend not washing it to keep the leaves nice and green. Wash them when you’re going to use it. When freezing, freeze without washing. Wash when using. Make sure to store in a plastic bag really well so you can use it long term.

Banana leaves are great to wrap food, to plate, etc.

Enjoy & Happy cooking!

Banana Blossom Laj [Laab]: Paaj Tsawb Laj

Banana blossoms are edible and are great in soups, salad, garnishes, stew, soups, and so many other dishes. Today, I’ll show you how to make a banana blossom laab. It’s super easy & tasty to make. So I hope you all enjoy 🙂

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Salad, Side Dish

Cuisine Hmong

Servings 6

Ingredients

  

1x2x3x

For the Salad

• 2 cups cooked banana blossom (chopped)
• 1 small shallot or 1/4 red onion (sliced)
• 1/2 cup cilantro (chopped)
• 2-3 green onion stalks (sliced)
• 1 lemongrass stalk (thinly sliced)

For the salad dressing

• 1 Tbsp fish sauce
• 1 tsp mushroom seasoning
• 2 tsp lime juice
• 2 tsp ground chili flakes (more or less depends on you)
• 1 clove garlic (minced)
• 1 Tbsp toasted rice powder
• 1/4 tsp salt (optional)

Instructions

 

• Wrap the banana blossoms in foil and cook in a preheated oven at 350'F for about 1 hr or until it becomes tender and soft in the middle. Remove from the oven and allow it to cool. *I used 2 small banana blossom to add up to about 2 cups after cleaning. You can use 1 giant one if you only find big ones.
• Once cooled, remove the rough outer layers of the leaves until you've reached the tender inner layers. Remove any unwanted rough florets. Then cut the cooked blossom into bite size pieces. Set aside.
• In a bowl, add in all the ingredients for the dressing. Mix well. Add in the banana blossom, lemongrass, shallots, green onions & cilantro. Gently mix and taste to adjust seasonings. Serve over rice or as a side to pair it with grilled meat etc.

Video

Notes

Best eaten the day of or up to 2 days. It can be stored in the fridge.

If you don't want to use fresh banana blossom, you can buy the canned ones. If using canned banana flower, remove brine, rinse well, and blanch it in hot water for 1 minute. Remove and rinse in cold water. Then cut into bite size pieces and add in the dressing and herbs.

Keyword banana flower, banana flower laab

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-Cindy (C.HerCreations)