Musa acuminata

Musa acuminata

banana

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Taxonomy

Family Musaceae · Genus Musa

Common Names

bananaCavendish bananadessert banana

Context

nativeRegion

Southeast Asia (particularly Malaysia, Indonesia and the Philippines).

usdaZones

9–11 (can be grown indoors or in greenhouses in cooler zones).

companionPlants

Canna indica, Taro (Colocasia esculenta), Papaya, Ginger

culturalUses

Widely cultivated for edible fruit (banana); leaves used for cooking, wrapping, and serving food in many tropical cultures.

Care

LightFull sun to partial shade; at least 6 hours of bright light daily.

WateringKeep soil consistently moist but not waterlogged; water deeply when the top inch of soil dries.

SoilRich, well-draining soil with high organic matter; pH 5.5-7.0.

FertilizerHeavy feeder; use balanced fertilizer every 2-4 weeks during the growing season.

HumidityHigh humidity (50%+); mist or use a humidifier in dry environments.

TemperaturePrefers warm temperatures, ideally 25–30°C (77–86°F); sensitive to cold and frost.

HabitEvergreen, fast-growing, herbaceous perennial with large leaves.

Mature Size2–9 meters (6.5–30 feet) tall, depending on cultivar.

Growth RateFast-growing; can reach maturity in 9–15 months under ideal conditions.

BloomingProduces inflorescences after 6–12 months; fruits (bananas) develop 2–6 months post-flowering.

DormancyNo true dormancy; may slow growth during cooler periods.

MethodsDivision of suckers (pups), Tissue culture, Seed (rare for edible varieties)

DifficultyEasy (via division); tissue culture is more technical.

Best SeasonSpring or early summer for division.

PruningRemove dead leaves and spent flower stalks regularly.

RepottingRepot young plants annually; mature plants as needed for space.

Pests & DiseasesSusceptible to aphids, banana weevils, nematodes, and fungal diseases (e.g., Panama disease).

ToxicityNon-toxic to humans and pets.

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