Plantain

Overview

Plantains are bananas grown mainly for cooking. They are firmer and starchier than dessert bananas and can be eaten green or ripe. They grow and are managed the same way as other bananas.

History

Plantains come from Southeast Asia and spread through Africa and the Americas, where they became a major staple. Many Pacific cooking bananas are close relatives.

Growing on Kauaʻi

• Heavy feeders that like rich soil, steady moisture, and good drainage.
• Shelter from strong wind; tall plants topple in storms.
• Place where they can catch runoff, kitchen scraps, or greywater.

Planting and propagation

• Plant sword-leaf pups from healthy clumps on your own island.
• Mulch heavily and keep moist while they establish.
• Never move banana plants between islands; it spreads disease.

Care and maintenance

• Keep one main stalk and one or two followers per clump.
• Cut fruited stalks down after harvest and chop them as mulch.
• Prop heavy bunches.

Role in the guild

Use plantains like banana: on the windward side for shelter, with Okinawa spinach or turmeric in their shade.

Harvest

Harvest the whole bunch when the fingers are full and rounded. Cook them green and starchy, or let them yellow and blacken for a sweeter result.

Uses

• Food: boiled, fried, baked, or mashed at any stage of ripeness.
• Mulch: leaves and chopped stalks.
• Wrapping: leaves for steaming food.

Problems to watch

• Banana bunchy top virus is present in Hawaiʻi, including Kauaʻi; destroy infected plants and report to HDOA or 643-PEST.
• Wind damage.
• Don’t leave piles of rotting stalks (coconut rhinoceros beetle).

General guidance for Kauaʻi; conditions vary by site. Check any new plant at plantpono.org before planting.