Broadleaf plantain  - Plantago major

Plantain is native from the shores of Morocco to the Bering-Straits, being one of the first plants to colonise as the Eurasian ice sheets melted. It’s now naturalised over all but the most arid of countries.   

U.S. foraging author Samuel Thayer describes plantain as a “mediocre edible”, and suggest that there is “nothing positive about the flavour or texture of plantain greens”. This is a plant that can split groups. Yet with a bit of work, might the world be overlooking a valuable food source. 

Identification 

Younger leaves are almost translucently pale green, like a 1970’s bathroom, darkening and thickening as they age. 

The flowers are long spikes of tight green flowers. When they ripen they are perhaps similar to the imaginative eye as mini elongated corn cobs. Dotted up the stem and easily rubbed off 13–15 cm (5–6 in) tall and rarely to 70 cm (28 in) tall

Description

Broadleaf plantain grows  close to footpaths and where soil has been disturbed. This perennial can be found all year round. Leaves form a rosette a rosette - round shape - of leaves flush with the ground. Each will grow up to (but rarely) 30cm long. Generally, about 15cm. Leaves are oval (like an egg) shaped. Look for thick ribbed veins, which when removed look like a thin piece of elastic..  

Edible uses

One of my favourite uses of this plant is with mushrooms and cheese but it can be used in many dishes in place of spinach. Plants can often vary in flavour depending how old they are, what time of year you pick and location. Don’t give up hope if you don’t like the flavour keep trying and failing that, this recipe brings out the mushroomy flavour. 

Easy cheesy St Georges mushrooms 

You can use button mushrooms or any mushroom of a similar shape for this recipe. 

Ingredients

8-20 St Georges Mushrooms
2-3 cups plantain
1-2 cloves of garlic 
1 tbs butter or oil
1 cup cream cheese 
seasoning
2 tbs breadcrumbs
2 tbs parmesan

1. Pull out the stalks of St Georges mushrooms. 
2. Next mince up their stems to tiny pieces. 
3. Wash, derib - pull out the tough ribs of the plantain then finely chop. Finely chop some garlic.
4. Place mushrooms stem side up onto a baking tray.
5. Heat oil or melt some butter in a pan and cook the garlic, stems and after two minutes add the plantain and cook until it wilts.
6. Toss in the cream cheese, salt, and pepper and combine well. 
7. Your mushroom sizes will vary, so take as much of the delicious mixture you need to fill each mushroom cap.
8. For added bite - and extra calories - you can mix some breadcrumbs with Parmesan cheese and finish off each mushroom. 
9. Bake at 200c for 12-15 minutes or until the mushrooms are soft to the touch.

Medicinal uses

Plantain leaves and stems contain flavonoids which help fight off free radicals, this allows the body to dismiss uncomfortable anti inflammatory reactions. In other words, plantain leaves can act as an anti inflammatory agent.