Plantain

How to make plantain oil for stings and bites

Before watching, please pause, breathe and relax.

This is a short, quiet film where I show you how to make plantain oil. Which I find deeply soothing for insect bites and stings. It is also great for inflamed skin rashes.

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Ingredients

  • 5 grams of dried plantain leaf (Ribwort or Greater)
  • 200 ml of extra virgin olive oil
  • glass bottle

Update After Reading The Comments

  • Always dry the leaves as fresh ones have too much water and can make the oil rancid and at worst infected with botulism. See my botulism alert on this page.
  • I air-dry the leaves using a herbal drying rack. You can also place the leaves on newspaper and let them dry that way.
  • The oil lasts for about a year. I always make very small batches.

Plantain

Plantain belongs to a big family of plants called Plantaginaceae.

Greater and lesser plantain is also known as common plantain and ribwort plantain respectively. Plantains are a versatile wild edible and herbal remedy.

Scientific Name

Plantago major and Plantago lanceolata

Family

Plantaginaceae.

Botanical Description

Greater Plantain (Plantago major): the leaves are broadly oval, long-stalked, ribbed and green. The flower spike is long, cylindrical spikes covered in tiny flowers with purple anthers.

Lesser Plantain (Plantago lanceolata): the leaves are long, lance-shaped, ribbed and green. The flowers are tiny in tight brownish spikes with yellow anthers.

Status

Perennial, native to Britain, Ireland, Europe, and parts of Asia and naturalised around the world.

Habitat and Distribution

Both species grow vigorously at waysides, in fields and in lawns.

Parts Used for Food

Largely the leaves and seeds.

Harvest Time

Greater plantain – spring to summer.
Lesser plantain – spring to autumn.

Food Uses of Plantain

The leaves are picked and used as a salad green, vegetable or potherb. The seeds have been ground to make flour.

Nutritional Profile

As a wild edible, the species are considered highly nutritious, containing vitamins A, B, C and K, calcium, fibre, fat, protein, silicon, sodium, zinc, tannin and mucilage. The nutty-flavoured seeds are also considered a good source of protein.

Plantain Recipes

Herbal Medicine Uses of Plantain

Both plants have been used as a general remedy for many complaints from cuts, sores and bruises to kidney disease, bowel disorders and intestinal worms.

It was considered a great healer and, in particular, a vulnerary herb for its ability to prevent external bleeding.

Other Uses

The seeds were once collected to feed small caged birds.

Safety Note

Eating too much plantain may have a laxative effect and even lower blood pressure.

There is little data on the plant’s toxicity. Therefore, it is best avoided during pregnancy, breastfeeding, or for use for a specific medical condition without further medical advice.

References

Grieve M. A Modern Herbal Vol 2 (I-Z): The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-Lore of Herbs, Grasses, Fungi, Shrubs, & Trees with All Their Modern Scientific Uses. Dover Publications; 1971.

Wyse Jackson P. Ireland’s Generous Nature: The Past and Present Uses of Wild Plants in Ireland. Missouri Botanical Garden Press; 2013.

Pedersen M. Nutritional Herbology: A Reference Guide to Herbs. Whitman Publications; 2010.

Karalliedde L, Shaw D, Gawarammana I. Traditional Herbal Medicines: A Guide to Their Safer Use. Hammersmith; 2008.

Aubergine And Avocado Bake With Ribwort Plantain

ribwort-plantain-recipe

I’ve landed in a city for the first time in many years, and I’m finding it pretty hard to adapt since leaving the countryside. To deal with this newness I’ve been seeking out “sanctuary spots”, places where humans rarely go or leave their mark, and if they do it is with reverence rather than the insane madness of perpetual shopping and the rushing here and there that city folk seem to get caught up in.

So the other day while doing my morning walking meditation I chanced upon a fine spot of ribwort plantain (Plantago lanceolata). Healthy and vibrant she was, nestled in shade growing up loud and proud. “Oi, Robin, over here” I heard her call.

“Yes me Lady”, I replied.

“Go on, give me a bit more of a go than just trying me blooming buds or salad for heavens sake”, and with a slap on the wrist for being lazy and passing her by so many times, I gathered a few handfuls of her choicest leaves, all supple and soft and returned to the kitchen, not having the faintest idea what on earth I was going to create with her. And so this is where she ended up, that oh-so vocal ribwort plantain…

Ingredients

  • 6 handfuls of young ribwort plantain leaves (ripped up)
  • 3 aubergine (4mm slices)
  • 1 onion (sliced)
  • 4 garlic cloves (sliced)
  • 1 avocado (halved and sliced)
  • 400g greek strained yoghurt
  • 400g passata (crushed tomatoes)
  • rapeseed oil
  • grated cheddar cheese
  • cracked black pepper

Suggested Instructions

  1. Boil the ribwort plantain for 3 minutes, strain and squeeze the water out, then chop finely. Set aside.
  2. Blanch the aubergine in salted water, strain and set aside.
  3. Fry onion and garlic until soft, then add the ribwort plantain leaves, stir for 30 seconds, then add the passata. Cook until a thick sauce, and season with cracked black pepper.
  4. Next put a layer of sliced aubergine in an ovenproof dish, then on top put the sliced avocado. Pour over half the ribwort plantain sauce, then smear with the greek yoghurt.
  5. Now add the remaining aubergine slices, and top with the remaining sauce and finish off with some grated cheese.
  6. Bake in a 160 degree oven for about 30 minutes or until it looks done.

Serves: 3

Sea Plantain Risotto

Sea Plantain (Plantago maritima) is in deep abundance at the moment on my local estuary. An often overlooked wild green, Sea Plantain is totally different in taste and texture to other species such as Greater Plantain or Ribwort Plantain.

Currently Sea Plantain is one of my favourite wild edible plants and one that is delicious raw or cooked. This simple risotto recipe could be served up in some of London’s finest restaurants, and you’d be paying through the nose for the privilege.

There’s nothing quite like taking my trusted dog ‘Pip’ for a walk, while at the same time gathering my supper… See, isn’t foraging easy? You don’t need to travel miles to gather your food, just a simple 100 yard stroll outside your house could provide ample ingredients for fine cooking that will have your friends oohing and aarghing with delight.

Sea Plantain Recipe Ingredients

  • 6 handfuls of arborio risotto rice
  • 150g Sea Plantain (chopped)
  • 2tbs dried Alexanders leaf
  • 750ml stock
  • 2 glugs of white wine
  • 100g Butter
  • Cracked black pepper.

Sea Plantain Recipe Instructions

  1. Melt a good the butter.
  2. Pour in the rice and stir so the grains are coated in butter.
  3. Now add a couple of glugs of white wine and allow the alcohol to evaporate. Keep stirring all the time.
  4. Add Alexanders leaf, and stir.
  5. Next add a ladle of hot stock, and keep stirring the rice mixture until the liquid is absorbed. Then add a second ladle and stir until the liquid is absorbed. Keep ladling in stock and repeating this process until the rice is done (about 20 minutes). It should be al dente.
  6. About five minutes before the rice is ready, add your chopped Sea Plantain.
  7. Your risotto needs to be gloopy but not soupy.
  8. Season with black pepper, and serve.

Serves: 4

Spiced Plantain Seed Mix

I love the flavour of plantain seeds (Plantago spp). They have a mild, nutty taste.

Plantain seed is also pretty high in calcium. This recipe makes a superb snack.

Plantain Recipe Ingredients

  • 1 handful of plantain seeds (either greater or ribwort)
  • 3 handfuls of pumpkin seeds
  • 3 handfuls of sesame seeds
  • Good splash of tamari / soy sauce

Plantain Recipe Instructions

  1. Put your seed mix into a non-stick frying pan and toast the seeds lightly.
  2. Add a generous dash of tamari or soy sauce and coat the seed mix, allowing any excess tamari / soy sauce to evaporate.
  3. Turn out into bowls.

Serves: Use a snack