Well I don't think I'd ever eat a banana corm, but I've got to tell you, I spent the last hour going from link to link. Youtube was fascinating.Thanks Tom for posting this.

My pleasure, there was a reference that sounded like part of the plant that's edible is similar to palm hearts, but I never really found anything specific to validate that claim.

I can't imagine wasting a good banana tree like that, but then, I guess if you had one that had fruited and was dying, you could.

Or lived in an area where they seldom reach even the point wher you could ripen them off-tree. I'd watched a Food show in which the flower itself was used as a vegetable...
Cheers,
Pat

I was looking up a chicken recipe in "Savoring Southeast Asia" by Joy Jue and saw a one for banana blossom and chicken salad.

It says "The banana blossom is a common salad ingredient in Southeast Asia.....The main attraction is the banana blossom, with it's delightful fibrous and crunchy texture and a grasslike flavor reminiscent of raw artichokes."

It says to keep the blossom slivers from discoloring to immerse them in water with lemon juice.

I look forward to eyewitness reports of banana blossoms taste. I myself have no blossoms to experiment with.

The above recipe link has more info.I was ready to try the banana flower but this changed my mind.(wimp)

"Banana flowers are picked from the end of a bunch of bananas when the fruits are half grown. Removing the flower at this time will not hurt the fruit. Flowers from eating bananas have a bitter taste and should not be eaten. Only flowers from cooking varieties are eaten. They are used in meat, fish, or shellfish dishes"

banana corm as food - search batanes in philippines - they make the best banana corm-pork or banana corm-beef or chicken or fish balls - they called it "Uved" :)

by the way - heres the link to make it easier - https://www.youtube.com/watch?v=T7GljkxTY0Q