We've had so some strange weather lately, but I do think it is finally spring. But a late spring means a short spring so keep you're eyes out for young, tender prickly pear pads, spiderwort leaves and flowers, wild onions and young plantain leaves -- their appearance will be brief though delicious!
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| Plantago lanceolata |
My farm fields are full of Plantago lanceolata right now. I am harvesting it most days and throwing the greens into my kid's smoothies. Here's a bit from my guide on Plantago spp. and ways to eat it:
Plantain, Plantago species
Eat the leaves raw or cooked.
When Europeans arrived in the new
world, they carried some of their most valuable potherb seeds with them.
Potherbs, or any plant whose leaves, stems or flowers are used in cooking,
quickly established in the new world and naturalized or adapted to survive in
the wild. Many of these hardy potherbs were highly valued for their medicinal
and nutritious qualities and were staples on the tables of early settlers.
These days, most people consider them weeds. But their edible utility and
culinary potential hasn’t changed. Creativity in the kitchen can bring these
potherbs back en vogue, and back to our tables.
Plantain is one potherb that
thrives in urban and rural areas though it is virtually forgotten as a useful
plant. It is easy to distinguish
from other common low-growers because its prominent leaf ribs run parallel to
the margins or leaf edges, which may be smooth or have small teeth. Like shepherd’s
purse, plantain leaves will also reveal a core fiber when pulled apart. The
younger leaves will be smooth and tender while the older leaves might be
thicker and slightly fuzzy. They are edible at any stage and are rich in
Vitamin A and calcium. The tiny plantain seeds are also edible though
harvesting and preparing them would be tedious work. However, they are a great
source of fiber.
Plantain leaves will benefit from
hydro-cooling and can be stored in the vegetable crisper for 3 to 4 days.
Warm Potherb Salad
Serves 4 to 6
Any wild green will work in this
salad, though your best choices might be dandelion, plantain, chickweed, dock,
mallow, wild spinach, wild mustard and amaranth.
½ lb. wild greens
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
4 strips bacon
2 slices French bread, cubed
1 hard boiled egg, crumbled
½ tsp. salt
black pepper to taste
Chop or tear the greens into
bite-sized pieces. Toss the greens in a salad bowl with the oil and 1
tablespoon of vinegar. Fry the bacon and toss the bread in halfway through
cooking. Add the bread and crumble the bacon and egg on top of the greens.
Serve warm.
