Quote:
Originally Posted by Davey
Looking for whatever banana/plantain plant they sell the leaves of, frozen, in the grocery store, for wrapping food for steaming or grilling.
Does anyone know which one they use for that, and whether it would grow in coastal Louisiana? If so, where to get a start?
We used to use the leaves of our big clump of 'Orinoco'/ Burro bananas, but moved off and left it. It was a little thinner than the ones sold in the grocery store, anyhow. My beautiful, young clump of 'NamWah' (bought a nice
start from a person I found on this site, and it has done well!) can't spare any leaves...besides, they are thinner than than 'Orinoco', at least at this stage.
Any advice is welcome.
Miriam Davey
Lacombe, LA
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Any plant will do.....I my op.
Leaves are a substitute for aluminum foil with flavor in all cultures.
Varigated plants will turn dark just like any other leaves.....so not special unless rewrapped before serving.
Locally in Southwest Ohio folks use what they have in the garden and what is available..
I have colleagues that come to my garden for trim for their cookouts.
Every leaf to spare is swiftly taken up cleaned deveined and refrigerated.
The catch is in the presentation of the dish you are serving.
Seems pork and fish is a favorite protein.
Inexpensive plants like Orinoco will work.
Any plant at a bigbox will work also........they all impart flavor.
Once it is on your plate......