Intro to Common Plantain-Plantago major

Common Plantain-in the center of the photo below; without the yellow flowers.

Common Plantain is found all over the place and as such has many many common names like broadleaf plantain,  white man's footprint, waybread, or greater plantain. 

One was to identify it by the leaves. The leaves grow in a rosette, each leaf has 5-9 conspicuous veins. The flowers grow on a stalk that grows out of the center of the plant. There is also a distinct groove in the steam of the larger leaves. Usually you find this plant with others of its kind, it is not typically found as a singular plant. 

It’s believed that this plant was brought here with the puritans and was called white man’s footprint by the native Americans because the plant grew in the disturbed soils around the settlements of the early puritans. I mention this because it is helpful to keep in mind when trying to locate this plant. This plant will grow in disturbed and compacted soil with ample sunlight, a great place to look for it is the grass strip between the sidewalk and the road or in the cracks of pavement. Although if the main lawn looks very manicured do not harvest the plants as the lawn may contain chemicals.

The smaller leaves closest to the center will be the most tender and can be eaten raw in a salad. The larger older leaves become tough and stringy and will need to be parboiled or steamed before consumption. This is a great plant to become familiar with bc it is not only quite tasty but it is also a wonderful medicine. 

The leaves make an excellent poultice for insect and spider bites and other minor skin irritations. I use this all the time. The poultice will take the itch of insect bites right out and I haven’t found anything that eases the itch of a spider bite more. It can also be combined with jewelweed for an incredibly effective salve for poison ivy and skin irritations. The root can be used to treat colds and respiratory ailments.

Common Plantain Quiche with side salad

Common plantain has a nice spinachy flavor and can be substituted for spinach in most recipes. Please note that many wild greens can have a laxative effect the first few times you eat them; common plantain is no exception. The greens should be thoroughly washed before use. 

Filling 

4 cups of common plantain 

½-⅔ c of shredded swiss cheese. 

5-6 eggs

½ c cream 

1 large yellow onion or 3 shallots

Thyme,

nutmeg,

Paprika

Crust  

1 ½ c All purpose flour

1  stick of butter

Pinch of salt

Very,very cold water

Begin with 2 large bowls, one for the filling and one for the pastry. In the bowl for the filling, add the eggs and cream and beat until homogenized. Season with salt, BP, nutmeg & paprika. Lightly caramelize the onion/shallots in bacon grease. When ¾ of the way done add some fresh thyme.When done, drizzle with a little balsamic vinegar and leave to cool and add to filling once cooled. Lightly chop the common plantain and blanch. Once cool add to the filling mixture. Add the cheese to the filling. Mix filling and leave at room temperature until ready to fill the crust. 

In the other large bowl, prepare the pastry for the crust. Add the flour and the butter. Rub the butter into the flour with your fingers or a pastry blender. A food processor can also be used. Once the butter is no longer visible add the saltsw. Then begin to add the water gradually. Add only enough water for the pastry to come together in a cohesive mass. Shape into a disk, wrap in plastic and refrigerate. 

Let the pastry chill for at least 30 mins in the fridge, longer if it is a warm day. Roll out the chilled dough on a very well floured counter with a well floured rolling pin. Line the pie plate. Fill the pie plate with the filling. Bake at 375-400 until a beautiful brown crust forms over the top of the quiche about 30-45 mins. 

A salad of wild greens or baby greens makes a lovely accompaniment to this quiche. Some wild greens you can use are garlic mustard, violets, narrow leaf plantain, common plantain, lesser swinecress. Radishes sliced very thinly, craisins and toasted seeds or nuts and a balsamic vinaigrette will round off the salad nicely.