Fresh banana blossoms are highly perishable and best used soon after purchase. If you need to store them, wrap them in a damp cloth or paper towel, then place them in a perforated plastic bag in the refrigerator for up to three days. For longer storage, blanch them briefly in boiling water, then plunge them into an ice bath, dry them, and freeze them in an airtight container.
Detailed Storage Instructions:
1. Refrigeration:
Wrap the whole blossom or cut pieces in a damp paper towel or cloth to retain moisture.
Place the wrapped blossom in a perforated plastic bag to allow for some air circulation and prevent excess condensation.

Store in the refrigerator's crisper drawer for up to three days.

2. Freezing:
Blanch the banana blossom in boiling water for a short time (about 2-3 minutes).
Immediately transfer the blanched blossoms to an ice bath to stop the cooking process.
Drain the blossoms well and pat them dry.
Store them in an airtight container or freezer bag in the freezer for several months.

3. Preparing for Storage:
When preparing to store, avoid peeling the blossom until just before use, as this can lead to discoloration.
For cut pieces, especially the inner heart, soaking in lemon or vinegar water can help prevent browning.

Additional Tips:
Fresh banana blossoms are best used as soon as possible after purchase.
Canned banana blossoms should be stored like other canned goods.
For longer storage, consider freezing after blanching.