Edible banana (Musa acuminata) is an edible evergreen perennial plant native to Southwest Asia. Some people may perceive an edible banana to be a tree, but it is a perennial plant. Edible banana is one of the earliest domesticated plants by humans in the history of evolution. The cultivation of these plants for fruit is a major industry. They are also cultivated as ornamental plants.
I. Appearance and Characteristics
Musa acuminata is a species of banana native to Southern Asia, its range comprising the Indian Subcontinent and Southeast Asia. Many of the modern edible dessert bananas are from this species, although some are hybrids with Musa balbisiana. First cultivated by humans around 10 kya (8000 BCE), it is one of the early examples of domesticated plants.
Musa acuminata is classified by botanists as an herbaceous plant and an evergreen and a perennial, but not as a tree. The trunk (known as the pseudostem) is made of tightly packed layers of leaf sheaths emerging from completely or partially buried corms. The leaves are at the top of the leaf sheaths, or petioles and in the subspecies M. a. truncata the blade or lamina is up to 22 feet (6.7 m) in length and 39 inches (0.99 m) wide.
The inflorescence grows horizontally or obliquely from the trunk. The individual flowers are white to yellowish-white in color and are negatively geotropic (that is, growing upwards and away from the ground). Both male and female flowers are present in a single inflorescence. Female flowers are located near the base (and develop into fruit), and the male flowers located at the topmost top-shaped bud in between leathery bracts.
The rather slender fruits are berries, the size of each depends on the number of seeds they contain. Each fruit can have 15 to 62 seeds. Each fruit bunch can have an average of 161.76 ± 60.62 fingers with each finger around 2.4 by 9 cm (1 by 3+1⁄2 in) in size.
The seeds of wild M. acuminata are around 5 to 6 mm (3⁄16 to 1⁄4 in) in diameter. They are subglobose or angular in shape and very hard. The tiny embryo is located at the end of the micropyle. Each seed of M. acuminata typically produces around four times its size in edible starchy pulp (the parenchyma, the portion of the bananas eaten), around 0.23 cm3 (230 mm3; 0.014 cu in). Wild M. acuminata is diploid with 2n=2x=22 chromosomes, while cultivated varieties (cultivars) are mostly triploid (2n=3x=33) and parthenocarpic, meaning producing fruit without seeds. The most familiar dessert banana cultivars belong to the Cavendish subgroup.
These high yielding cultivars were produced through selection of the natural mutations resulting from the normal vegetative propagation of banana farming. The ratio of pulp to seeds increases dramatically in “seedless” edible cultivars: the small and largely sterile seeds are now 23 times their size in edible pulp. The seeds themselves are reduced to tiny black specks along the central axis of the fruit.
II. How to Grow and Care
Sunlight
The edible banana enjoys full sun, requiring around 6-8 hours of sunlight a day. If you live in a climate with severely high temperatures during the summer, then providing partial afternoon shade can help to prevent leaf scorch.
Temperature
So long as you choose the right variety for your climate, edible banana can be hardy down to -29 ℃. However, winter protection measures will need to be taken. Once temperatures dip below 13 ℃, leaves will stop growing, and will start to suffer from damage if temperatures drop to 0 ℃. Without protection, rhizomes will die when temperatures remain below -6 ℃ for an extended period of time.
The plant needs warm and sunny conditions for at least 9 months in order to produce fruit and must remain completely frost-free throughout this period. The edible banana also needs plenty of humidity in order to thrive. It is relatively flood-tolerant in the summer, but doesn’t do well in a drought.
Watering
Originating from the lush, humid tropics, edible banana thrives in environments that mimic its native high moisture levels. This species has adapted to regular rainfall and thus prefers consistently moist soil without being waterlogged. Watering should be done every week to maintain this balance. As an evergreen plant, edible banana benefits greatly from a consistent watering schedule throughout the year, ensuring it remains hydrated whether grown indoors or outdoors. This is crucial for sustaining its perennial foliage and promoting healthy growth.
Soil
The edible banana does best in a loamy, sandy soil – anything that retains too much water will quickly kill your plant. The ideal soil pH would be slightly acidic, around 5.5 to 6.5. Soil with a pH higher than 7.5 can be fatal to your plant.
Fertilizing
For edible banana, applying high phosphorus fertilizers encourages robust root development and flowering, critical for fruit production. Use balanced nutrition fertilizers for overall vigor, promoting leaf and shoot growth. Administer edible banana’s fertilization every two months during the growing season, reducing to quarterly in cooler months. Employ roughly 1-2 lbs of fertilizer per plant, considering size and growth stage. Always water edible banana thoroughly post-fertilization to prevent root burn and ensure nutrient uptake.
Adjust quantities and frequency as edible banana matures; young plants require less, mature fruiting plants more. Avoid over-fertilization to prevent growth issues and environmental harm.
Pruning
The edible banana needs minimal pruning – your main job will be to remove excess suckers. These appear at the base of the plant, and no more than 3 or 4 are needed. Leave the largest sucker, along with 1 or 2 others that are between 8 to 15 cm tall, and cut off the rest.
You should also be removing any dead or diseased leaves as soon as you see them.
If the variety you’re growing produces fruit, cut the main stem down to ground level once it has finished flowering and fruiting. That main stem will not flower a second time, so you need to make way for new growth.
Propagation
A widely cultivated tropical fruit, edible banana is predominantly propagated through division, which involves separating the suckers or pups that arise from the parent plant’s base. These offshoots have their own roots and can be planted directly into the soil. To ensure successful growth, choose healthy and vigorous suckers, and plant them at the appropriate depth in well-drained soil enriched with organic matter. Consistent moisture and protection from wind will foster robust development in the early stages.
Transplanting
The best time to transplant edible banana is during the balmy days of late spring to mid-summer, when conditions favor root establishment. Choose a sunny location with well-draining soil. Gentle handling of the root system aids in a smoother transition.
Overwintering
Edible banana hails from tropical, rainforest conditions, naturally defying the cold. As winter looms, it relies on its robust, evergreen characteristics to survive. However, gardeners must consider overwintering indoors to dodge frosty onslaughts. Steady warmth and high humidity are indispensable, modeling edible banana’s native climate. Ensuring a well-drained soil helps to simulate its natural environment for optimal health. Remember: edible banana’s winter wellbeing rests on diligent care!
Repotting
Repot edible banana every 2-3 years in spring, accommodating its fast growth and large root system. Choose a pot slightly larger than the previous to prevent constriction. Ensure ample drainage and space for the pseudostem’s development. After repotting, provide a bright location and maintain consistent watering to support recovery and ongoing health.
III. Uses and Benefits
- acuminata is one of several banana species cultivated as an ornamental plant, for its striking shape and foliage. It is great choice for containers or Mediterranean gardens where it will proudly stand out.
IV. Harvesting and Storage
After your edible banana has flowered, it usually takes between 10-13 weeks for the fruit to be ready for harvesting. Once the fruit is plump and its skin has turned from a dark green to a light green/yellow, it is ready to be picked. Cut off the “hands” using a sharp knife, leaving a few inches of stalk on each hand to make the bunches easier to carry.