Banana

A new world tree-like herb originating in Asia, bearing elongated, squishy fruit which can be eaten raw or cooked. The skin of the fruit can be yellow or a pink/red colour, with a white seedless, pulpy centre. The flowers of the banana are green-purple, and the leaves are very long and broad.

The fruit of the banana plant goes very nicely with chocolate, and dried banana is easily obtainable from your local health store and supermarket. Banana is also very high in potassium.

Due to the difficulties involved in transportation it was originally thought that bananas were only imported into Europe relatively late in the day. However the find of a banana in a Tudor midden pit has caused historians to reconsider this point.

Even up until the late 19th century the banana was very rare in Europe. They should not be considered anything but a rarity and due to time frames involved, bananas would arrive with the skin already blackned the flesh turned brown.

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Recipe for banana jam (1 serve, yields 1/3 cup)

• 2 cups of mashed banana
• 2 tbs lemon juice

Blend ingredients together until smooth. Heat to boiling in a saucepan, and then simmer while stirring occasionally. Allow the mixture to thicken. (Note: Banana jam actually turns out to be pinkish in colour!)