Whether in stews, desserts, or side dishes, plantains are a versatile ingredient that can play star or supporting roles in just about any meal you could imagine. Green plantains have rough and ...

The green plantain can be quite a challenge for kitchen newbies and even some grandmas, as it's not easy to peel when it's green. So, if you want to peel a green plantain like a pro, we invite you ...

Make sure to use green plantain (rather than ripe plantain) for this vibrant salad, which is full of fresh fruit and vegetables coated in a zesty lime and ginger dressing. Each serving provides ...

Plantains are cooked green, semi-ripe or fully-ripe. Treat them like a starchy vegetable and use in savoury or sweet dishes. Before cooking, peel by top and tailing the fruit, then cut along the ...

Broad-leaved plantain is a very common perennial weed found in many lawns and pastures, and often in waste places as well. It is typically found in "run-down" pastures which do not have much grass and ...

Narrow-leaved plantain is a very common perennial weed found in many lawns and pastures, and often in waste places as well. It is typically found in "run-down" pastures which do not have much grass ...

When plantains are green, its main content is starch. This resistant starch is difficult for the human body to digest and acts as a prebiotic fiber, feeding the beneficial bacteria in our gut.

And did you know a plantain plant can produce the starchy fruit for up to 100 years. You can eat it at different stages of ripeness: when it’s green (almost ripe,) when it is yellow (ripe,) or ...