Banana is a perennial herb from the Musaceae family. Originally found in the warm, humid regions of India, Southeast Asia, and Australia, after centuries of selective breeding, overseas trade, and colonial ventures, it’s now a common crop grown in tropical regions across the globe.

While it’s best known for the iconic yellow fruit it bears, all parts of the banana plant are used in south and southeast Asian culture. The broad, waxy leaves are flame-treated and used as serving platters for both daily meals and elaborate wedding receptions. The translucent stems are chopped into soups and curries. The magenta flowers are disassembled and prepared into local delicacies. The layered stalks are carefully carved into adornments for funeral pyres. From stalk and stem to leaf, flower, and fruit, the complete use of banana plants in south and southeast Asia is a powerful example of sustainability in culture.

Most of the bananas found at our local grocery stores are the Cavendish variety, but there are over 1,000 types of banana grown and enjoyed across the globe.

From delicately carved stalks to stir-fried florets, all parts of the banana plant are used across south and southeast Asia.

Created by Naflah Mohammed through Duke Gardens’ Equity Through Stories Program. Naflah is a student in Duke University’s Trinity College of Arts & Sciences, planning to graduate in 2028 with a B.S. in Evolutionary Biology & B.A. in Public Policy.

See more plants from this project here.