Broadleaf plantain

Botanical Name: Plantago major

Some other names: Snakeweed, Waybread, Indian wheat, Soldiers woundwort, white man’s footprint

How to grow it:

Broad-leafed plantain is a very hardy perennial that many of us know as a weed. Easily identified by the large rosette of large leaves usually with many seeds spikes depending on the season. Is known for growing in heavily compacted soils and can handle very wet conditions. Usually dies down in winter and returns in spring.

It has deep roots making it quite tolerant to drought, but the leaves can get a bit chewy & sharp. In moist conditions, it will grow prolifically & provide plenty of succulent leaves.

Broad-leafed plantain is quite a pretty plant too, but the seed spikes should be cut regularly to avoid it self seeding – can be quite difficult to get rid of once it get’s a hold I usually allow a couple of plants to grow and remove all seedlings while they are young..

It will also do very well in pots and responds well to regular fertilising.

Propogation is usually by seed which can be harvested from the seed spikes when they brown and dry out.

Nutrition:

Broadleaf plantain has high levels of vitamin C and calcium along with good levels of Vitamins A & B, Iron and magnesium. Very nutritious for a common weed!

In traditional medicine, it is revered for healing open wounds and insect bites, but even more so as a digestive tonic. It is said to benefit the entire digestive tract as well as a treatment for many digestive ailments. Well worth including in your diet as a tonic.

Using it in the kitchen:

Broadleaf plantain leaves can be eaten fresh and in salads, but they can become tough as they get larger and then they’ll need cooking in stir fries, soups, quiches, casseroles and omelettes generally in combination with other greens.

Plantain is an obvious candidate for survival food as it is so hardy & prolific.