Also, the most common bananasgrown is Nam Wah (believed it also called Pisang Awak). So, those are babnana hearts often eaten. People in general eat hearts of other common bananas there, too, such as Cavendish, Lady Finger, Gros Michel.
However, for those with a discernable taste, only hearts from Nam Wah and Musa Balbisiana are used for they have no bitter or astringent taste. For me, I eat it if served. Not my kind of veggie as I’ve eaten many astringent ones in my days. I’ve never eaten cooked dishes. It does not interest me.
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Yes. I’m growing it 
Thanks for the great information about cooking banana hearts.
You are welcome.
If you google Banana blossom in Thai dishes, there are several dishes you can cook it with.
People cut up fresh blossom and put the pieces in salty or lime/lemon water first so the the blossom does not turn brown. Then, they proceed to cook with it. My sister said there are some dishes that taste very good.
You have the right kind of banana to try.
I am sure other members (or their spouses) from other cultures/countries probably have their favorite dishes made of banana blossom, too.
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