Description
10 Dwarf Cavendish Banana Seeds
Musa acuminata
The Dwarf Cavendish Banana (Musa acuminata) is both a stunning tropical landscaping plant and one of the most important banana species in the world. Native to Southeast Asia and South China, Musa acuminata is the wild ancestor of the vast majority of cultivated bananas consumed by millions every day.
Unlike the seedless bananas commonly found in U.S. grocery stores, this species produces seeded fruit, making it ideal for collectors, growers, and anyone interested in the true origins of bananas. While edible, these bananas are primarily grown for their ornamental foliage and exotic flowers, which bring a lush, tropical atmosphere to homes and gardens.
🌿 Key Features:
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Botanical Name: Musa acuminata
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Common Name: Dwarf Cavendish Banana
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Growth Habit: Fast-growing tropical plant (giant herb)
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Height: 4–6 feet (120–180 cm)
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Foliage: Large, broad, graceful leaves
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Fruit: Small bananas ~5 inches long; sweeter when fully ripe
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Use: Ornamental foliage, tropical landscaping, container growing
Banana plants are the largest plants on Earth without a woody stem, classified botanically as giant herbs, related to lilies, orchids, and palms. The “trunk” is actually a pseudostem, formed by tightly wrapped leaf sheaths. Under ideal conditions, this fast-growing plant can reach its full height within just a few months after establishment.
Banana plants produce beautiful, exotic flowers before fruiting. Once bananas begin to develop, removing the main flower can help direct energy into larger fruit production. Broad leaves and rapid growth make this dwarf banana a favorite for patios, pool areas, indoor containers, and tropical garden displays.
Whether grown for its ornamental beauty, botanical significance, or unique seeded fruit, the Dwarf Cavendish Banana is a rewarding tropical plant that brings instant impact and fascination wherever it’s grown.
Musa Germination:
Sow indoors at any time of year. Sow seeds as soon as you are able. If you are not going to sow them, store them in their packaging in a cool, dark, dry place. (Do not refrigerate) 1) Pour distilled boiling water over seeds and allow them to soak for 3 - 4 days in the warm water. Let the seeds cool with the water. Change the water & Repeat this process each day. This process is Very important, as gets rid of germination inhibitors by softening the rock hard shells of the Musa seeds. 2) Fill either large cells or trays with perlite, vermiculite & sterilized compost. Stand the trays in water until the medium is completely moist. 3) Sow the seeds an inch deep. Spray the seeds with a little copper based fungicide. 4) Use a heated propagator under the trays. Bottom heat is needed for optimal results with any Musa seed, so use a propagator if you have one or in a warm location out of direct sunlight for best results. Do not exclude light as this helps germination. Keep at a constant temperature of 68 to 77°F. Keep at 77+ during the day, while letting the temperature drop to 68-70 at night as this will daily change in temperature will increase germination rates and speed. 5) Check the seeds daily for germination. If mold or fungus starts to appear, remove the seeds and wash them in warm water. Spray them with fungicide and re-sow in a fresh medium in a sterilized pot. Keep the surface of the compost moist but not waterlogged. As with any Tropical or Exotic seed, patience is needed as germination is always erratic. Some may sprout within 2 to 3 Weeks, while most others can take from a few all the way up to Twelve Months. Do not give up too soon! They are Worth the Wait!
Germinación de Musa:
Siembre en interiores en cualquier época del año.
Siembre las semillas tan pronto como pueda. Si no va a sembrarlas, guárdelas en su envase en un lugar fresco, oscuro y seco (no las refrigere).
1) Vierta agua destilada hirviendo sobre las semillas y déjelas en remojo durante 3 o 4 días en el agua tibia. Deje que las semillas se enfríen con el agua. Cambie el agua y repita este proceso todos los días. Este proceso es muy importante, ya que elimina los inhibidores de germinación al ablandar las cáscaras duras como una roca de las semillas de Musa.
2) Llene celdas grandes o bandejas con perlita, vermiculita y abono esterilizado. Coloque las bandejas en agua hasta que el medio esté completamente húmedo.
3) Siembre las semillas a una pulgada de profundidad. Rocíe las semillas con un poco de fungicida a base de cobre.
4) Use un propagador calentado debajo de las bandejas. Para obtener los mejores resultados con cualquier semilla de Musa, se necesita calor en la parte inferior, así que use un propagador si tiene uno o en un lugar cálido fuera de la luz solar directa para obtener mejores resultados. No excluya la luz, ya que esto ayuda a la germinación. Mantenga una temperatura constante de 68 a 77 °F. Mantenga a 77 o más durante el día, mientras deja que la temperatura baje a 68-70 por la noche, ya que este cambio diario de temperatura aumentará las tasas y la velocidad de germinación.
5) Revise las semillas diariamente para ver si germinan. Si comienza a aparecer moho u hongos, retire las semillas y lávelas con agua tibia. Rocíelas con fungicida y vuelva a sembrarlas en un medio fresco en una maceta esterilizada. Mantenga la superficie del abono húmedo pero no encharcado. Al igual que con cualquier semilla tropical o exótica, se necesita paciencia, ya que la germinación siempre es errática. Algunas pueden brotar en 2 a 3 semanas, mientras que la mayoría de las demás pueden tardar desde unas pocas hasta doce meses. ¡No se rinda demasiado pronto! ¡Vale la pena esperar!