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Banana Stem is the fibrous stalk of the banana plant. It has high water content, fresh and crispy textured stalks with mild taste. The outer layer of the stem is a fibrous, green sheath. Underneath this layer, the core is the edible portion of the stem and is white to pale green-yellow with a firm, dense consistency.
Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu. Thor chapper, a dish made of banana stem and lentil, is consumed in West Bengal.
The stems should be used immediately for best quality and flavor and will only keep 1-2 days when stored in the refrigerator.