What kind of banana leaves can be used in cooking?
I was wondering if any banana leaf could be used in cooking or if it was only some specific types of banana plants that made the right leaves. I have one “musa rojo” and about 16 “musa acuminata” plants and one other type of banana plant that produces green foliage with no red markings even in full sun (was sold to me as a musa acuminata, but lacks the red markings on the leaves that all my other musa acuminatas get when they are in full sun). I wanted to know if I could use my banana leaves in cooking. I live in Quebec (Canada) and there aren’t any stores that sell banana leaves around here so the only way I can get banana leaves is by growing them myself.
