Plantain is really ugly when it grows in the middle of a nice grassy lawn. Its wide oval-shaped, deeply veined leaves and that irritating greenish flower spike that pops up in the middle of the plant seemingly overnight can really ruin a good view.
Plantain has been annoying people since the first Europeans landed on these shores. In fact, Native Americans called the plant “white man’s footprint” because it seemed to sprout wherever the white man traveled. The theory is that seeds of the plant were embedded in the European horse’s hooves when they traveled over the pond on the big boat. When they started walking around in the new world, the seeds fell out and germinated.
It wasn’t long, however, before the Native Americans discovered just how valuable a plant plantain was, and once it became established in North America, one American Indian nation gave it a name which translates as “life medicine,” a kind of panacea, or cure-all. Some of the other names given to the plant over the years since it arrived on our shores are cart track plant, healing blade, lamb’s foot, roadweed, snakeroot and waybread. Civil war soldiers gave plantain the name “soldier’s herb” for its use on battlefields as a wound dressing.
Whatever the name, you know the plant. You’ve seen it in your lawn, along trails and roadsides and in sidewalk cracks.
Plantain is antibacterial, antimicrobial, anti-inflammatory, anti-viral and antitoxic. What that means for practical use is that the leaves can be chewed or mashed and applied to bites, stings, rashes including poison ivy, bruises, blisters, burns, cuts, and wounds. Chew the leaves for about 10 seconds to release the mucilage and apply the wad of juicy leaf to the affected area for about five minutes. The itch and inflammation will decrease significantly. If you develop blisters on your feet during a long hike, place plantain leaves inside your socks. You may come home with green socks, but your feet will feel much better.
A tea made from dried plantain leaves is said to purify the blood, lower blood sugar, treat lung disorders and soothe an upset stomach. Plantain tea can also be used as a mouthwash to heal and prevent mouth sores and to alleviate toothaches. Cooled tea used as an eyewash eases the redness and itchiness associated with pink-eye.
Plantain seeds soaked in water are eaten for a laxative effect. In fact, psyllium seeds, a species closely related to common plantain, are the primary ingredient in laxatives like Metamucil.
While plantain leaves are edible throughout the growing season, the taste is best in early spring. Mature leaves become bitter, but can still be used in tea. Leaves are used as salad greens or as a pot herb, or in any way you’d use spinach. For an easy side dish, boil the leaves until they are tender and serve them with butter, salt and pepper. Plantain leaves are high in vitamins A and C and iron, and are a good source of calcium.
The flower stalk is also useful as a food. Immature flower stalks (still green, before they form seeds) may be eaten raw or cooked in stews, soups or stir fries, or covered with melted cheese.
As the plant matures, the flower stalk darkens to a brownish color and seeds form along sides of the stalk. The seeds can easily be rubbed off the stalk. They have a nutty flavor and may be parched and added to a variety of foods or ground into flour.
Besides providing tasty, nutritious food for humans, plantain also provides food for butterfly caterpillars, rabbits, deer, grouse and a wide variety of songbirds.
CAUTION: Do not consume plantain that is growing alongside roads, in a chemically treated lawn, or adjacent to a farm field (unless it is an organic farm).
Plantain oil is just as soothing as fresh mashed leaves for cuts, stings and rashes. Pick fresh plantain leaves and lay them on newspapers or paper towels to dry for a few hours, until wilted. Place the leaves in a slow cooker and cover completely with olive, grapeseed or jojoba oil. Heat at a low setting for several hours or until leaves are crispy. Strain the oil through a sieve and store in glass bottles in a dark, cool location.
If you prefer a salve instead of an oil, Plantain Salve is easy to make. Make plantain oil as above. After straining out the leaves, measure the amount of oil you have. Melt some beeswax along with the oil in a double boiler or in a glass measuring cup placed in a saucepan of water on top of the stove. One pint of oil needs about 1 1/2 ounces of beeswax, or one ounce of oil will need about 1/2 teaspoon of beeswax. There are about 5 teaspoons of beeswax in an ounce. To test to see if your salve is hard enough, put some on a spoon and set it in a cool place for a few minutes. If it is too soft, add more beeswax. It isn’t important to be exact here; the hardness of your salve is a personal preference.
Creamed Plantain and Ham
1 lb. ham
12 oz. plantain leaves
1 large onion, finely chopped
oil for frying
2/3 cup cream
1/4 tsp. ground nutmeg
salt and black pepper
Pick only fresh young plantain leaves. Remove any stalks and blemished parts. Taste a leaf; if it seems too bitter, place leaves in a bowl and pour boiling water over them. Steep for 2 minutes, then drain. Meanwhile dice the ham into small pieces and fry in a little oil until nicely browned. Remove ham from pan.
Add a little oil to the saucepan and gently fry the plantain leaves for 2 or 3 minutes. Remove from heat and add the cream and nutmeg. Return to the heat and simmer gently for two minutes before adding the fried ham. Season with salt and pepper to taste. Serve with mashed potatoes or rice.
Leave a Reply