Since the time humans lived in forests, leaves have been used for various purposes, such as eating food and as vessels or containers and even as a spoon or ladle. This practice dates back to a period before the use of metals in cutlery. Eating on leaves is not only healthy it saves on washing dishes too.
In various Indian ancient literature, there are numerous mentions of using banana leaves. Not in just rituals and festivals, but also in decorations and for serving food. Ancient literature also mentions about eating food on these leaves after any religious pooja or rituals to bring prosperity.
In South Indian culture, especially in Kerala, using banana leaves for serving food is common. In fact, the lavish Onam sadya which is served on the final day of the festival which is today, is served on banana leaves.
Generally, water is sprinkled on the banana leaves before use as a cleansing ritual. Using fresh leaves is considered more sterile and safe than using wooden utensils. Banana leaves are easy to procure, are huge, thick, and not easily punctured. These leaves contain a lot of polyphenols, natural antioxidants found in many plant-based foods like tea. The leaf is also rich in polyphenol oxidase which is an enzyme to treat Parkinson’s disease. The large size of the banana leaf is an added advantage as it can hold an entire meal.
The banana leaf additionally imparts a flavour and aroma to the food thereby giving it a wonderful taste. In many places, importance is given to the way the banana leaf is placed, with the tip of the leaf on the left side. According to ancient scriptures, the rishi-munis or sages believed that the development of the Brahma or Universe occurred on the left side and destruction occurs on the right side. Therefore, the tip of leaf is kept on the left side to symbolise development and progress. Banana leaves also have anti-bacterial properties that can kill germs in the food and aids proper digestion.
Speaking on the benefits of eating food on the banana leaf, Chef Sinoy John, corporate chef, Dhe Puttu specialty restaurant in Kochi, says, “Firstly, the banana leaf is a safe and hygienic surface. You can easily clean them before eating without any health risk. Perfect for eating food. When we mix the food and eat on the leaf, the nutrients in the leaf adds pleasant flavour and aroma. The fresh banana leaves have a very thin wax coating which melts when hot food is served on it. This wax-like coating releases a pleasant aroma and infuses an extra subtle flavour to your food. This is the reason why people say that eating food on banana leaves gives them a delicious experience.”
Sustainable packaging
Banana leaves are also waterproof. This water-resistant quality of banana leaves not only prevents harmful liquid fertilisers sticking to its surface, but also makes it ideal for packaging food. Chef Sinoy points out that if we smoke the leaf for some time, it acts as a very good wrapping alternative with no leakages; it is even sturdier than plastic. The leaf’s outside side is used for wrapping. “We wrap our biryanis and parothas in this way for our restaurant takeaways. Our ancestors used to use this as a wrap for taking their lunches to work as it gives a taste to the food. It is bio-degradeable so good for the environment as well,” he says.
While disposable or plastic plates take years to decompose, banana leaves are a great eco-friendly alternative – they decompose rapidly and help reduce soil pollution. Used banana leaves can also be mixed with natural fertilisers to prepare a compost for plants.
There are many uses of Banana leaves in Ayurveda as well. It is used for making some Ayurvedic medicines and was used to pack the medicines but for short period.
