PLANTAIN HERB

Family: Plantaginaceae

Latin name: Plantago major

Other common names: greater plantain, white man’s foot, broadleaf plantain

Plantain, or Plantago major, is a perennial, herbaceous, flowering herb in the Plantaginaceae family. The plant is native to Europe and Asia, but nowadays is widespread throughout the world. The oval smooth-edged leaves are usually 5-20 cm long and 4-9 cm wide. They are arranged in a rosette which is about 15-30 cm across.  Each leaf has an acuminate apex and 5 to 9 visible veins.  The little greenish brown flowers grow in spikes (5-15 cm long) on the top of the stem.

Plantain often grows along roads and paths, hence the name of the plant comes from the Latin word ‘planta’ which means foot or sole. For thousands of years, people have been using plantain leaves to heal wounds, stings, cuts and sores.

Useful Components

• Vitamins A, C, K
• Calcium
• Flavonoids
• Ursolic acid
• Allantoin
• Asperuloside
• Aucubin

Culinary Use of Plantain

In some countries (for example, Japan) plantain is grown as an agricultural crop for food industries.

The young plantain leaves are often used for preparing salads. The older leaves can be added to stews.

In early spring, it’s a good idea to make a healthy salad from plantain and nettle leaves.

Plantain Salad Recipe

What you need:

• 120 g of plantain leaves
• 50 g of  young nettle leaves
• 80 g  of bulb onions
• 50 g of horseradish root
• 20 g of sour cream
• 1 egg
• salt and vinegar according to your taste

Wash the plantain and nettle leaves and dip them in boiling water for 1 minute. Dry the leaves, cut them, add the chopped onion, grated horseradish and spices. Dress the salad with sour cream and add some crushed egg.

Plantain Tea Recipe

What you need:

• 1 cup of fresh plantain leaves
• 2 cups of water

Bring the water to a boil. Wash the plantain leaves and add them to the boiling water. Cover the mixture with a lid and infuse it for about 10-15 minutes. You can add any additional ingredients according to your taste.