Banana leaves are large in size, ranging from 30 to 50 centimeters in width and reaching up to two meters in length, and have a wide-spreading, elongated nature. There are approximately 8 to 12 leaves per plant, and each leaf is broad, flat, and cylindrical with rounded edges. The front, also known as the top of the leaf blade, has a dark green, smooth, waxy, and glossy surface. The underside of the leaf, also known as the back, has a more muted, pale green hue and matte appearance. Banana leaves are waterproof, and a central midrib runs the length of the leaf, creating two laminas, or leaf halves, found on either side of the midrib. It is important to note that Banana leaves do not have branching veins, making them vulnerable to tearing easily. When selecting fresh Banana leaves, look for leaves that are dark green, flexible, and intact with smooth edges. The leaves are not consumed and are discarded after cooking. Banana leaves are used as a food wrap and impart a subtly sweet, grassy, green, and vegetal flavor.
