Banana Flower Tea

Why people make this tea

Banana blossom is more commonly known as a savory vegetable in Southeast Asian cooking — requiring blanching and soaking to tame its bitterness — but as a tea, the preparation is far simpler. Traditional herb references mention banana flower in connection with heart and chest discomfort, and with supporting healthy blood pressure. Nourilo notes that the bitterness itself may be part of the plant’s heat-clearing quality — much like bitter melon or certain cooling greens — and that a small amount of rock sugar is all that is needed to make it pleasantly drinkable.

Method

1. Peel away the outer purple-red bract leaves of the banana blossom to reach the small, pale-yellow inner florets.
2. Rinse the inner florets thoroughly under running water.
3. Place the florets in a pot with 1.5 L of water. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add rock sugar and stir until dissolved.
5. Serve warm. The tea will taste bitter and slightly astringent — this is normal.

Nourilo’s Tips

• Use only the inner small pale-yellow florets; the outer leaf bracts are not needed for this tea.
• The bitterness is natural and may be part of what gives this plant its traditional reputation. The rock sugar helps, but do not expect a pleasant floral drink — this is more of a medicinal-style tea.
• Banana blossom is available at Chinese or Asian grocers and online; it is sometimes seasonal, so availability can vary.
• Traditional herb texts note that this flower can support heart health and blood pressure balance, but this is a supplementary role — those with high blood pressure should continue to follow their doctor’s treatment plan.