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Description
Common Names: Red Abyssinian Banana, Red Banana, Abyssinian Banana
Family: Musaceae
Origin: East Africa
The Red Abyssinian Banana (Ensete ventricosum 'Maurelii') is not just a striking ornamental plant; it also offers an edible root, making it a valuable addition to any garden. Native to the highlands of East Africa, this plant is known for its broad, vibrant leaves that showcase deep red and burgundy hues, as well as its starchy, edible corm (root), which has been a traditional food source in its native regions. The Red Abyssinian Banana combines visual appeal with practical benefits, making it a unique and useful plant to grow.
Distinctive Features and Uses
Edible Root: The corm of the Red Abyssinian Banana is a starchy, tuberous root that has been used as a food source in East Africa for centuries. Once mature, the root can be harvested, cooked, and consumed. It is typically boiled, steamed, or roasted and is valued for its nutritional content, particularly as a source of carbohydrates. The root is dense and filling, similar in texture to a yam or potato, and can be a versatile ingredient in various dishes.
Leaves: While the root is the edible part, the plant’s large, paddle-shaped leaves are its most visible feature. The deep red and green leaves can reach up to 10 feet in length, adding dramatic color and texture to the landscape.
Growth Habit: The Red Abyssinian Banana can grow up to 10-15 feet tall, with a wide spread of 8-10 feet. It is a fast-growing plant that thrives in warm climates, making it a focal point in gardens or as part of a tropical landscape.
Fun Fact: Native to Eastern Africa, Abyssinia is actually an older name for Ethiopia, which, along with Kenya, is the heart of what we now call East Africa.
