A relative of the banana with very thick peel and much larger in size. The flesh is deeper yellow and may be eaten cooked unripe as one would eat a potato. When the peel turns black it is ripened and is very sweet.
Short-stemmed herbs with spikes of tiny yellow-green flowers.
An edible and medicinal herb that can be used in poultices and salves. Available at health food stores.
This common weed is characterized by its short stem and is often utilized for its young buds and leaves, which can be eaten as a type of green vegetable. While it may not be the most well-known ingredient in the culinary world, this plant has become a staple in many dishes and is highly regarded for its unique taste and texture. Whether enjoyed as a side dish or as a key ingredient in a main course, this plant is sure to add a burst of flavor and nutritional value to any meal.
In the realm of tropical fruits, there exists a captivating specimen that shares a remarkable resemblance to its banana brethren. Astonishingly, certain cultivars within this diverse family display such a close likeness to bananas that distinguishing between them becomes an arduous task, save for their larger and coarser nature. It is within the realm of these exceptional varieties that the pinnacle of indulgence is attained, as the matured fruit unravels a harmonious interplay of saccharine nuances and tender succulence. Conversely, the rougher manifestations of this fruit, alongside the unripe counterparts, readily lend themselves to gastronomic metamorphoses through the transformative powers of baking or frying.